Prawns in a red batter of gram flour, chilli and ajwain, deep fried, served with onion and lime. It is named after the Koliwadas, the fishing villages, though the dish as restaurants serve it was probably fixed in the Punjabi-run bars of Sion Koliwada after Partition.
6places named
3things to know
2026snapshot year
6areas of the city
Where to eat it
Named places, with what each one is known for| Name | Where | What it is known for |
|---|---|---|
| Mahesh Lunch Home1977 | Fort and Juhu | One of the standard addresses for it. |
| Gajalee1990s | Vile Parle West | Malvani seafood house. |
| Apoorva | Fort | Plain Mangalorean room, upstairs. |
| Trishna1965 | Kala Ghoda | The refined version. |
| Sindhudurg | Dadar | Malvani, hotter. |
| Sion Koliwada bars | Sion | Where the restaurant version of the dish was probably fixed. |
Worth knowing
- The batter should be thin and red, not thick and orange.
- Lime and raw onion are part of it.
- Ajwain in the batter is the marker of a proper version.
The other dishes
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