1 day Ago By Mid-day
Main courseFlavours from the other bayAam kashundi kakra. Pic/Satej ShindeThink of Bengali food, and one of the first ingredients that come to mind is the pungent, heady aroma of mustard. A seasonal twist on the ingredient, aam kashundi kakra is where tender crab meat is cooked in a spicy, mango-mustard gravy and paired with fluffy rice for that perfect afternoon lunch.
Chef Srimant Sahoo shares, “This pairing [crab meat with mango and mustard] is very close to every Bengali’s heart and a celebration of the state’s coastal bounty.”AT Oh! Calcutta (multiple outlets; Andheri, Tardeo, Vashi)TIME 12.30 pm to 3.
30 pm, 7 pm to 11 pmCALL 9320478301 (Andheri outlet)COST Rs 675A Kashmiri delightChicken gushtaba. Pic courtesy/Folk KalaghodaPart of the Kashmiri wazwan (a traditional multi-course feast), chicken gushtaba has succulent chicken meatballs dipped in a flavourful yoghurt-based yakhni that is as light as it is flavourful. Chef Jasleen Marwah explains, “Though the dish is traditionally made with mutton, the chicken variation is popular among the office goers because of how light it is on the stomach, especially in the summer.
”AT Folk, 14, New Bake House, Maharashtra Chambers Lane, Kala Ghoda, Fort.TIME 12 noon to 11 pmCALL 9820453001COST R525Season’s bestDal puri and aam ki launji. Pic/Kirti Surve ParadeIf you haven’t already started on the season’s most loved offering, we have one more mango dish for you to try.
Crispy, puffed dal puris (left) with a spiced moong-dal stuffing along with aam ki launji (raw mango relish) is the savoury cousin to aam ras and puri that will win you over with its tangy and spicy flavour profile.AT Soam, Sadguru Sadan, Babulnath, Girgaon Chowpatty.TIME 11.
30 am to 10.30 pmCALL 2223698080COST R450BeveragesGulp it downA sweet and spicy blend of green chillies, basil seeds, and sugar syrup, Kulukki Sharbath from Kerala is a refreshing cooler for the sweltering weather. This outlet serves the drink in two summer special flavours; pineapple and lime.
AT Kerala Cafe (Chembur, Vasai)TIME 8 am to 12 midnight CALL 9136622645COST Rs 75Sweet sips from NagalandMulberry fermentHere is a seasonal alternative to kombucha that you need to try. Made from foraged wild apple that grows once in a year, the wild apple fermented drink is a specialty from Nagaland. Co-chef Aren Longkumer explains how the natural fermentation of the drink gives it a characteristic sweet-sour taste.
This outlet also has a bunch of other summer-special offerings like the mulberry ferment, roselle flower ferment and rice ferment which are equally refreshing.AT Naga Belly, Shop No. 24/A, Hubtown Premier Residence Commercial, Mudran Kamgar Nagar, JP Road, Four Bungalows, Andheri West.
TIME 12 noon to 4 pm, 6.30 pm to 11 pmCALL 9321987470COST R295 (wild apple drink)Protein punchWild apple fermented drink. Pics/Ashish RajeThis classic, traditional drink from Bihar is a nutrient-packed beverage that will cool you down without burning a hole in your pocket.
Made with roasted gram flour and infused with chillies, cumin powder, black salt and other spices, sattu sharbat is a must-try in this heat.AT Desi Khao Champaran Meat House, Oshiwara Garden Inn Co.Housing Society LTD, New Link Road, Adarsh Nagar, Jogeshwari West.
TIME 11 am to 12 midnightCALL 9939998001COST Rs 60DessertWhen chaas met sorbetMasala chaas sorbet. Pic courtesy/Lost and Hungry StudiosIf you are also thinking about how something as tart as chaas ended up in a sorbet, you must try this unique, summer-special intervention. Layers of yoghurt in the texture of a sorbet spiced with roasted cumin powder, ginger and rock salt is where your craving for something cool will be satiated as Chef Saloni Kukreja tells us, “We wanted to do something apart from the usual creaminess of ice creams.
The chaas sorbet is where we are going back to two of the most loved flavours of the summer season and our childhood.”LOG ON TO Indu Ice Cream on Swiggy, Zomato TIME 11 am to 11 pmCOST Rs 170 (for 100ml ceramic matka).
