• Food: 6 innovative dishes and drinks to beat the summer heat

    Shraddha Uchil and Krutika BehrawalaMar 11, 2017, 08:32 IST

    Hanoi Bitter Melon Shrimp Salad
    At Shizusan Shophouse & Bar, every dish has a story behind it. In Vietnamese homes, bitter melon is usually cooked at the start of their new year as a reminder of the bitter living conditions of the past. The Hanoi Bitter Melon Shrimp Salad is an ode to these festivities.

    Chef Paul Kinny adds finishing touches to the salad. Pics/Sameer MarkandeChef Paul Kinny adds finishing touches to the salad. Pics/Sameer Markande

    The bitterness of the melon is balanced with the sweetness of carrots, while the citrus namplah adds the umami factor, and the addition of shrimps makes it a protein-rich dish. “Everybody knows that a plate of chilled watermelon is a saviour during the harsh summer months. Its bitter cousin is cooling in nature and helps relieve heat within the body,” says chef Paul Kinny, culinary director, Bellona Hospitality.
    Time: 12 pm to 12 am
    At: Skyzone, High Street Phoenix, Senapati Bapat Marg, Lower Parel.
    Call: 7045004138
    Cost: Rs 325

    Pulled Cumin Jack Fruit Tacos
    The massive oblong fruit, offering tropical notes and a meaty texture, often lends itself to Hyderabadi biryani and kebabs. However, It Happened In New York, a modern American diner in Bandra, gives jackfruit a Mexican twist by serving it in a taco.

    Executive chef Sanyo Vaz adds the mix of pulled cumin jackfruit on the taco. Pics/Sneha Kharabe
    Executive chef Sanyo Vaz adds the mix of pulled cumin jackfruit on the taco. Pics/Sneha Kharabe

    “The idea was to create an exciting taco option for vegetarians,” shares executive chef Sanyo Vaz, who roasts raw jackfruit with cumin and jackfruit pulp, and stuffs it in a home-made corn and black rice tortilla. The dish is served with sour cream, guacamole and pico de gallo. The chef is also planning to use the fruit’s ripe variety in desserts and home-made ice creams as part of a summer special menu.
    Time: 12 pm to 12 am
    At: Chapel Road, behind Lilavati Hospital, Bandra Reclamation
    Call: 33951617
    Cost: 300

    Yellow Fruit Sorbet
    Verbena BrewPub and SkyGarden, which opened two months back, gives the regular mango sorbet a heady kick by dunking it into alcohol. To make the sorbet, bar manager Shailesh Gawde blends mango pulp with mint, castor sugar and saffron. “Initially, we used tinned mango pulp but now, we squeeze it from fresh mangoes. The sorbet is placed in a glass filled with a cocktail made using mango juice, lime juice and the guest’s choice of liquor. They can pick from vodka, gin or whiskey,” he says, adding that the sweet and tangy concoction is one of their bestsellers.
    Time: 4 pm to 12 am
    At: Fourth floor, Oasis Building, Gate 4, Kamala Mills Compound, Lower Parel
    Call: 39971886
    Cost: 250 onwards (depends on alcohol choice)

    Forbidden Fruit
    On a hot afternoon, head to The Fatty Bao and order this blush red concoction. The drink balances the delicate notes of grapefruit syrup and plum purée with the boldness of tequila and ginger. “The fruits are high in nutrients that cool your body and keep you hydrated,” shares brand head Nakul Chandra.
    Time: 12 pm to 3.30 pm, 7 pm to 1 am
    At: Lower Parel and Bandra (W)
    Call: 30151246
    Cost: 495

    Summer Love
    This cocktail at Swey makes use of a summer ingredient not often found in beverages. “Love apples are juicy and light, and we use a home-made fizz base to complement this freshness,” says co-owner Gaurav Dabrai. As Swey works with seasonal produce, this drink won’t be available once summer comes to an end. To make it, muddle chunks of love apple with ginger and basil cordial, squeeze in lime, add crushed ice and white rum, and top with sparkling soda.
    Time: 6 pm to 1.30 am
    At: Atria Mall, Dr Annie Besant Road, Worli
    Call: 9820436666
    Cost: Rs 595

    Green Cucumber Noodles with Shaved Fennel
    Cucumber, that quintessential summer fruit, most often makes its way into raita. At The Clearing House, however, you can try it in the form of a noodle salad. “The mix of green cucumber and yoghurt tzatziki is a cooling combination, making it ideal for summer,” says head chef Nitin Kulkarni. To make it, spiralised green cucumber is rubbed with chives, salt and pepper. A kalonjee dressing gives it a sweet-and-sour kick, and there’s sourness from the marinated artichokes. The low fat yoghurt tzatziki lends a creamy texture.
    Time: 12 pm to 3.30 pm, 7.30 pm to 1 am
    At: Calicut Road, Ballard Estate
    Call: 22657007
    Cost: Rs 450

    Read Full Article