02 April,2026 02:54 PM IST | Mumbai | Junisha Dama
Pic courtesy/Mizu Izakaya
This includes shaved ice, watermelon, vanilla ice cream, gulkand, and honeycomb on a plate when you order the Kakigori. It's cold, floral, and exactly the kind of indulgence that makes sense in this heat.
At Mizu Izakaya, Pali Hill, Khar.
Call 19372023641
Cost Rs 695
PIC COURTESY/Cafe COmo XO
This works if you're looking for a warm, light option. Soft crystal dumplings sit in a fragrant Thai chilli broth.
At Cafe Como XO, Techno Heritage building, 76, Nagindas Master Road, Kala Ghoda.
Call 7400193144
Cost Rs 490
PIC COURTESY/MEZZO MEZZO
This salad tastes just like it's named. Baby gem, couscous, avocado, mango - this mix has all the fixings for a fresh, citrusy bite that's held together with a passion fruit-truffle emulsion.
AT Mezzo Mezzo, JW Marriott Mumbai Juhu, Juhu Tara Road.
CALL 9004616506
COST Rs 1150
PIC COURTESY/Fireback
A small bite with a big personality, Miang Kham is a dish that's sort of like the fruit of dealing with hot summers. Pomelo, coconut, and peanuts are wrapped in betel leaves. It's fresh, citrusy, slightly sweet, slightly nutty, and gone in two bites, which is annoying, but also the point.
At Fireback, Nilaya Anthology, Lower Parel.
Call 2235387627
Cost Rs 595
PIC COURTESY/Scarlett house
It's fried. Yes. But heavy? No. Light batter, curry leaves, coastal chilli make this calamari a breeze to eat. And, it's the right companion with a chilled beer. You get the crunch, the flavour, and none of that greasy regret.
At Scarlett House, Pali Hill, Bandra West.
Call 7400099933
Cost Rs 690
PIC COURTESY/Kari Apla
The jackfruit papad brings the crunch and heat, the Solapur-style singdana chutney hummus cools it down, and that curry leaf furikake sneaks in more flavour. It's snacky, but this hummus doesn't pretend to be boring.
At Kari Apla, Khar Pali Road, Khar.
Call 8433706258
Cost Rs 490
PIC COURTESY/Drift
Cold soup can be a gamble, but this one is not. Tomato, cucumber, olive oil, blended and chilled - it's a gazpacho you could eat all season. If the heat is making you too lazy to chew, this is exactly what you want.
At: Drift, Lower Parel (delivery only)
Call 9930031982
Cost Rs 400
PIC COURTESY/Nksha
This chaat tastes like dahi puri went on an Italian vacation. Creamy burrata, combined with those chatpata chaat flavours - chutneys, tomatoes, spice, crunch, somehow works.
At Nksha, Churchgate.
Call 9820475555
Cost Rs 950
Chef Smriti Iyer recommends you survive the heat with ingredients that work for you.
Gourds: Lauki, cucumber, and ridge gourd - their high water content makes them easy to digest
Green Chilli: Heats the palate to induce sweating, which helps keep the body cool when used in the correct quantity
Cardamom: Aids in cooling the body
Black Pepper: Contains piperine, which has a similar cooling effect to green chilli
Raw Mango: A seasonal fruit that is low in sugar. Unlike ripe mangoes, this doesn't cause inflammation, making it ideal for summer
INGREDIENTS
Groundnut oil - 2 tbsp
Cinnamon - 2" sticks
Cardamom - 2 crushed
Green chilli - 2 no.s
Indian bay leaf - 3
Garlic - 6 cloves sliced
Onion - 150g
Lauki (bottle gourd) - 500g
Potato - 70g
Black Pepper - 1 tsp
Salt - 1.5 tsp
Water - 1L (add more to adjust)
Almonds - 50g (soaked)
Broccoli / Cauliflower - 1 Head (Baked with a bit of oil, salt, pepper to top the soup)
METHOD
In a cast-iron pan, heat oil on medium, add all the whole spices, onion, and garlic. Let them soften. Add lauki, potatoes, salt and pepper. Sauté them. Roast in the oven at 190°C (Convection), 200°C (OTG) for 30-40 minutes till golden. Stir once at halftime. Take out cinnamon and bay leaves. Add water and grind 3/4 of this. Add the paste of soaked almonds.
It tastes great cold or at room temperature. Serve on top with oven-roasted broccoli or cauliflower at 180°C, or with croutons or dry old roti.
Recipe courtesy: Chef Smriti Iyer
