Mumbai is witnessing an orange-happy winter as this healthy fruit continues to add a dash of colour and zest to our markets. The GUIDE set out on a culinary expedition to find diverse ways in which our city's restaurants are revving it up with the magic of orange in them. Whoever said citrus isn't cool!
Pulled Chicken with Orange Glaze
Chicken never felt so healthy as Pulled Chicken with Orange Glaze. The caramelised walnuts add an extra crunch.
At Tilt All Day, Trade View, Oasis Compound, Kamala Mills, Lower Parel.
Call 24927200 / 022
Cost 355 plus taxes
This is one seriously good looking glass. The Mandarin Mojito with its bits of orange, lime juice and mint is as refreshing as it gets.
At Lemon Grass, 4, Carlton Court, Turner Pali Road Junction, Bandra (W).
Cost 130 plus taxes
Star Anise with Citrus Fruits
Auriga offers a refreshing mocktail, Star Anise with orange, lime juice, passion fruit and basil.
At Auriga, Plot 1B, Famous Studio Lane, Mahalaxmi.
Bitter Chocolate plus Orange Ganache Torte
Orange and chocolate make for a great pairing. To prepare this dessert, orange juice is reduced (thickened) with brandy and star anise, and then folded with mascarpone and layered with bitter chocolate between chocolate sponge. Tempted?
At Smoke House Deli outlets at High Street Phoenix, Lower Parel; BR Ambedkar Road, Bandra (W); FIFC Building, Bandra Kurla Complex.
Call 24933222 / 65287800
Cost 210 (exclusive of taxes)
The flavour of this traditional moist semolina cake is heightened by the addition of orange and finished with a drizzle of orange syrup and pistachio powder.
At The Olive Bar & Kitchen, Mahalaxmi.
Smoked Duck plus Confied Orange Skin plus Carbonara
The duck is smoked so that it transforms and acts like bacon. The orange peel is cooked in olive oil, coriander and orange juice on a low heat for four hours. Confied means to cook meat slowly in it’s own fat. The orange peel loses it’s bitterness while the coriander mimics the citrus notes.
At Salt Water Cafe outlets at Chapel Road, Bandra (W) and Veer Nariman Road, Churchgate.
Call 32710520 / 66336070
Cost 550 (exclusive of taxes)
Agedashi Tofu with Orange Ponzu and Ginger
Give paneer a miss and try tofu instead this month. Here’s how you can whip up something on your own.
Tofu (firm) 100 gms
Salt and pepper to taste
Potato starch or corn starch 1 tbsp
Fresh orange nos
Lite soy sauce 2 tsp
Ginger 1 tsp(crushed)
Oil to deep fry
Lotus root 50 gms
> Cut bite-sized cubes of tofu. Season it and coat with the starch of your choice.
> For the sauce: squeeze out a fresh orange or a tangerine (with the pulp) and cook it on slow flame with the crushed ginger and soy sauce. Cook till it reaches a medium thick consistency and strain.
> Slice the lotus root and season and coat with the starch.
> Heat oil to fry and place the sauce on the serving plate. Fry the tofu aand the lotus root. And place above the sauce.
Recipe courtesy Vinod Garde, Head Chef and Partner, Aoi.
At Aoi, 1, Gloria Apartments, St Baptist Road, lane opposite Mehboob studio, Bandra (W).
Cost 325 plus taxes
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