Call to aams We’re waiting to see the king of fruits in the city’s markets, but word is, the Mango Cider is already back on tap at this SoBo watering hole.AT Effingut, Dhanraj Mahal, Colaba.CALL 8657440661 Flower power Pic Courtesy/R Hapi Too late to buy flowers? Take your date out to this experimental brewery where you can chug the Hapi Hibici, made from fresh hibiscus flowers. The bright pink beer is sweet, tropical, and easy on the palate. AT R Hapi Brewing Company, Penkarpada, Mira Road East.CALL 8104803915 Go for six Pics Courtesy/@berlinbrewmumbai Beer isn’t harvested from the trees; or is it? At this Berlin-inspired brew garden, call for the Beer Tree, a set of six craft beers. Our pick is the tangy, sour Guava cider.AT Berlin Brew Beer Garden, ground floor, Times Square, Andheri East.CALL 98198 01555 Berry cool Strawberry Mead. Pic Courtesy/@GoDoolally Meads might not be true beers, but we’ll cut some slack for the delicious Strawberry Mead at this Khar beer haunt. The honey-derived drink will keep you buzzed as a bee.AT Doolally, Road 3, near Khar railway station, Khar West.CALL 9167860275 We’re all ice If warm beers are your worst nightmare, try beer popsicles on a stick at this Andheri microbrewery. The lemon variant was too sour for our taste, but the chocolate stout popsicle bagged our vote. AT Sthamba Brewery, New Link Road, Andheri West.CALL 9167636666 Beer goals The English Premier League Brew Series at this popular brewery has a drink for every team in the ongoing league. The newest on tap is Nottingham Forest, a crisp light lager with a light body. Bottoms up, every time your team scores.AT Independence Brewing Company, Central Avenue, Hiranandani Gardens, Powai.CALL 8484820401 Go local Over the next three weekends, Maharashtra’s flavours will flow on tap at the Woodside Inn’s Hoppy Trails 2026. Choose from Kimaya Kokum Ale, Muskmelon IPA, Basil Blonde, Pandan IPA, and Guava Mead.ON March 14 and 15 (Colaba); March 21 and 22 (Andheri); March 28 and 29 (Bandra)CALL 7968158311 Beer binge Stock up your favourite beers in growlers to fight the heatwave from home. EffingutTop pick: Raspberry SeltzerAVAILABLE Delivery across MumbaiLOG ON TO effingut.com Brew WhaleTop pick: Bandruh BrewAVAILABLE Delivery across Khar, Malad, Andheri, Thane, Powai.LOG ON TO 8104693221 Drifters BrewsTop pick: Kokum CiderAVAILABLE Kandivli (pick-up only)LOG ON TO driftersbrew.com
13 March,2026 09:22 AM IST | Mumbai | Devashish KambleKegs up Catch the 2026 edition of Woodside Hoppy Trails. This weekend, the festival’s first leg will feature delightful draughts from Igloo’s Konkan Lager to Great State Ale’s Heart of Darkness, for your palate. ON March 14 and 15; 11.30 am to 1.30 am AT Woodside inn, Indian Mercantile Mansion, Wodehouse Road, Colaba. Call 9321728192 Cost Rs 400 (330 ml); Rs 150 (100 ml) (approximate) Run for pizza A runner enjoys a slice of pizza. Pic courtesy/The brunch Club Sign up for a Pizza Run with the running club, The bRUNch Club, celebrating Pi Day (March 14), honouring the mathematical constant π (pi). Relish a pizza slice after every 1 km.ON March 15; 7 amMEETING POINT Opposite Tim Hortons, Lokhandwala Back Road, Andheri West.Call 9833216566 (to register by March 12) Entry Rs 300 Sindhi style supper Seyal Paneer This curated Tapas-style Sindhi dining experience by The Supper Club offers a spread of family recipes, including sumptuous vegetarian and non-vegetarian fare, from Seyal Paneer to Sindhi Mutton Quesadilla. Sindhi Mutton Quesadilla. Pics courtesy/The supper Club ON March 14; 8 pm onwardsAT The Vintage Garden, Gurunanak Road, Bandra West.Call 9326962514 (for reservations) Cost Rs 3000 (vegetarian spread); Rs 3500 (The Meat Lovers spread)
11 March,2026 10:08 AM IST | Mumbai | Trisha Ghosh1 Malgudi Matcha days This new range celebrates matcha with inventive blends such as Blueberry Cloud Cheesecake Matcha (below), Mango Berry Matcha, Emerald Pistachio Cream Matcha, and the Matcha Jaggery Latte, each offering a twist to the taste.AT Malgudi, gate No 4, R City Mall, near Damodar Park, Ghatkopar West. LOG ON TO @malgudi.indCALL 9987888744 2 Veg goes gourmet This refreshed menu gives the familiar vegetarian favourites an upgrade. Small plates feature Crispy Katsu Paneer Bowl (above), Paneer Ghee Roast and Avocado Sev Puri alongside Bangkok-style Crispy Paneer. If you have a sweet tooth, give the Lotus Biscoff Cheesecake and a Mango Tango Berry drink a try. AT Ciel, Teli Gali, Andheri East. LOG ON TO @ciel_mumbaiCALL 9819433999 3 Around the world A globally inspired spread brings together flavours from different kitchens all under one roof. Think Edamame Cream Cheese Dumplings (below), Thecha Fish Tikka, and 24 Carrot Gold Mexican Rolls. We suggest the Truffle Yaki Udon and Balinese curry that will keep you satiated.AT Silver Nest World Cuisine and Bar, Hotel Silver Inn, Marol, Andheri East. LOG ON TO @juliettecafeandbar CALL 9136206828
10 March,2026 09:00 AM IST | Mumbai | The Guide TeamIf someone told us we could grow a steady source of protein with just 5 gm carbs, 0.35 gm fat, and 3 gm of protein per cup, in a bag from inside our homes, we’d ask if they were tripping on mushrooms. Turns out, they are; just not the kind you’d imagine. The Oyster Mushroom is one of the easiest fungi groups to grow on a tight budget, and a tighter schedule. This weekend, a workshop led by Anurag Karekar of the Naturalist Explorers group will arm you with the know-how to grow your own. ON March 15; 9.30 am AT Maharashtra Nature Park, opposite Dharavi Bus Depot, Dharavi. LOG ON TO @naturalistexENTRY Rs 1111 (includes materials) Fun with fungi How Oyster Mushroom comes to harvest within one month of your first experiment Day 1: A substrate is prepared by sterilising domestic waste such as hay, saw dust, or bagasse. Mushroom spores are mixed in, and stored indoors in a bag or a cardboard box. Week 2-3: The mix turns white. Cut slits in the container and move them to a brighter area. One month: Pin-shaped structures appear. Keep a close eye. Within days, they multiply in size to form the mushroom. Fact check Karekar weighs in on common misconceptions around consuming mushrooms Mushrooms are unhygienic decaying matter While mushrooms draw nutrition from agricultural waste, they themselves are hygienic and nutritious. Mushroom farming is an expensive hobby You can source hay from your local market. A clean cardboard box can act as your container. Fungi require minimal watering (misting). Mushrooms are poisonous Oyster Mushrooms are perfectly edible. Keep an eye on your white substrate. Colours can mean unwanted fungi growth.
10 March,2026 09:00 AM IST | Mumbai | Devashish KambleServed hot and glistening, these Chicken Teriyaki Wings arrive coated in a glossy glaze that brings together the sweet and savoury notes. The wings are lightly charred on the outside, giving them a gentle smoky flavour along with the right amount of caramelisation. The chicken is juicy and flavourful. But it is the sticky teriyaki sauce that pushes this to the top of our list. These wings taste best with a cold pint of Raspberry Seltzer. Pro tip, keep your cutlery aside, enjoy them with your fingers; messy or otherwise. At Effingut Brewpub, building number 6, Western Express Highway, NESCO, Goregaon East.Call 7620038888 385Log on to @effingutmumbaiCost Rs 385
09 March,2026 09:47 AM IST | Mumbai | Rumani GabhareBibimbaps, BBQs, and spicy Kimchis. Korea has more than just the glamorous K-pop culture to offer to the world. The Korean Food Festival at the Tipsy Tiger Garden Bar in Andheri brings alive this diverse culinary culture in the city. Mandu, with chicken (centre) and vegetarian (top left) variants “The pop-up is part of the second season of our Across Asia culinary series, where we choose a region or country and host a special culinary festival for the same,” explains Ewa Valia, marketing executive at the outlet. Patrons can look forward to a variety of Korean comfort food and street staples, from spicy-sweet Tteokbokki in Gochujang (a chilli paste) and Chicken Kimchi Ramen, to Corn Cheese and Korean-style Fried Prawns and Korean Fried Chicken. Other hearty dishes consist of Bibimbap bowls, and Mandu (traditional Korean dumplings), available in both vegetarian and non-vegetarian variants. To finish off on a sweet note, are desserts such as Tanghulu fruit skewers and honey butter-glazed fruits. Korean Sandwiches (non-vegetarian) A highlight is a Secret Menu challenge, for which guests are encouraged to traverse the restaurant to locate QR codes, many of which are cleverly hidden, and often intentionally misleading; only one unlocks the actual menu. “This secret menu has four dishes that are not available on the regular one. It is in line with the retro gaming art concept, and like a hunt to discover what the dishes are,” Valia reveals. While the dishes remain under wraps, she reveals, “It includes a special cocktail, two main courses, and a dessert.” In addition, diners who find the correct menu can enjoy some rewards too. These are also a secret for now. Robata Grill dishes; the technique traditionally consists of small portions of meat, seafood or vegetables slow-cooked on a charcoal grill; (right) a glimpse of the ambience at the outlet Valia signs off, “The pop-up is expected to run for three to four months, approximately.” For Mumbai’s K-drama and K-pop fans, it might just be the best time to head over and binge. Korean-style Fried Prawns AT Tipsy Tiger Garden Bar, Hotel Peninsula Redpine, Andheri-Kurla Road, Marol. Time 4 pm to 1 am CALL 8291999949 or 9820630470 (for reservations) COST Rs 1500 (approximate, for two) Diners enjoy a meal at the festival. Pics Courtesy/Tipsy Tiger Garden Bar
07 March,2026 10:49 AM IST | Mumbai | Trisha GhoshThe Dimsum Room The old pairing of dimsum and tea gets a modern upgrade with dimsum and cocktails. Let dim sum be the hero at the table, and start with their Peking dumplings, baked dimsum and pillowy baos. Then move to the drinks menu. The Fresh & Fizzy section is particularly aperitivo-friendly, and features light, citrusy and refreshing cocktails like The Dove and the Yuzu Spritz.At K Dubash Marg, Kala Ghoda, Fort.Cost Rs 850 onwards Bombay Daak Bombil. Pics courtesy/Bombay Daak If aperitivo had an Indian cousin, it would look a lot like Bombay Daak. The bar is designed as a cocktail-and-chakna destination, where regional drinking snacks are reimagined. Expect plates like Bombil, Bumaloo and Bombay Daak, an elevated version of kismoor. Santra Another standout is Ras Tameta, which pairs cherry tomatoes with buffalo cream. For drinks, the Santra is refreshing and vodka-based. While, Noon, a boozy interpretation of noon chai, is surprisingly perfect for easing into the evening.AT HIG Colony, Nityanand Nagar, Bandra Reclamation. Cost Rs 900 onwards Call Me Sofia Chorizo Bombolini Few places in Mumbai so far are meant to be aperitivo bars only; Call Me Sofia is one such. This intimate bar, tucked beside Olive at the same address, revolves around low-ABV drinks and serves vermouths, spritzes and cocktails. Start the evening with cheese and charcuterie boards, then explore their skewers, savoury cannoli and marinated olives. Caprese-tini. Pics courtesy/Call Me Sofia Keep up with the bar’s Italian spirit and order Sunset in Sicily, their take on an Aperol spritz. Or try the playful Caprese-tini, which carries the flavour of the classic salad and arrives with cheese to snack on.At Union Park Road, Union Park, Khar West.Cost Rs 900 onwards DEA Lamb Loin Skewer. Pics courtesy/DEA At this classy address, aperitivo hour looks polished. The space is dimly-lit and ideal to linger. The menu leans into small plates perfect for grazing. Think skewers, inventive raw bites like a Beetroot Tartare, and even a special Jain menu that ensures no one feels left out. Tokyo Paloma The cocktail programme is experimental without being intimidating. Exactly what a pre-dinner hour should be. We recommend a Tokyo Paloma to drink and Embered Roots, which are fermented on the side.At Swatantrya Veer Savarkar Road, Prabhadevi.Cost Rs 900 onwards What’s an aperitivo? It’s an Italian pre-dinner ritual where people meet over nibbles and drinks to pique the appetite. Low-ABV cocktails, such as bitters, vermouth drinks, or spritzes, are typically served during this hour. In desi terms, think of it as an elevated chakna-and-cocktail hour.
06 March,2026 10:34 AM IST | Mumbai | Junisha DamaSay Chinese With the city’s growing obsession with desi Chinese fare and South Indian brekkie, this Paneer Manchurian Dosa with a crisp exterior and savoury filling blends the best of both worlds.AT Nandu Dosa Dinner, Sant Dnyaneshwar Marg, Sainath Nagar, Juhu. CALL 28332230COST Rs 230 King’s feast Cashew nuts, sauces, and spices meet in a thick tomato gravy in the Maharaja Dosa. We’d recommend taking a plus-one with you if you plan to indulge in this one.AT Dosa Plaza, 166/B, Janata Nagar, Tardeo.CALL 8591990369COST R279 Korean cravings This one will baffle your gym trainer and K-pop-crazy friends alike. The Korean Dosa comes in the shape of a waffle, filled with cheese, vegetables and Korean sauce.AT Avantika Chennai Cafe, opposite DMart, Mahavir Nagar, Kandivli West.LOG ON TO @avantika_chennai_cafeCOST Rs 249 Trust your gut Give in to your ghee-filled indulgences without the guilt with this Millet Dosa. The ghee roast variant packs just short of 330 calories and 12 grams of protein.AT Millet Express-Simply South, outlets across Lower Parel, Bandra, Vashi and Mira Road.CALL 916305190216COST Rs 109 Culinary crossover Those with adventurous palates will love the American Chop Suey Dosa. A sweet-tangy sauce, crackling noodles, and stir-fried vegetables, all inside a dosa. AT Mani’s Cafe, locations across Matunga, Worli, Chembur, Airoli, BKC, Vile Parle, and Mulund. CALL 8655849276COST Rs 160 Meat your match The Coorgi Koli Roast is not for the faint hearted. With a chicken filling tossed in Kachampuli vinegar, Coorgi spice mix, and black pepper, we hope you won’t chicken out of this hot mix.AT Blondie, Sant Kutir Apartments, Road 24, Khar West. COST Rs 400 Dil maange more We found love in a new South Indian café that is serving dosas in the shape of hearts. AT Cafe South Soul, opposite Sainath Plaza, near Mulund railway station (west exit).LOG ON TO @cafesouthsoulCOST Rs 91 onwards One-pot meal If you like your dosas the desi way, tuck into the Matka Masala Dosa that comes with a creamy vegetable gravy served in a pot.AT Fusion Dosa, Sector 20, Koparkhairane.LOG ON TO @fusiondosa_COST Rs 250 Keep it crispy Ekhtiya Alam, who helms the dosa kitchen at Borivli’s Sahara Sagar, reveals tips for a golden-brown dosa>> Dosa batter should be runny, but not watery>> Keep the flame high>> Don’t compromise on butter or ghee>> Use a cast iron pan, as it usually heats better than a non-stick pan
02 March,2026 09:12 AM IST | Mumbai | Devashish Kamble | Rumani Gabhare1 Desi plates Mumbai’s favourite gastro-pub is back with a lively new menu built for the table to share, alongside a refreshed bar programme. On the list is Banana Blossom Satay, Pindi Chana Hummus, and a Smoky Cauliflower Steak that delivers serious comfort with character.AT The New Monkey Bar, 14th & 33rd Linking Road, Bandra West. CALL 7710083222 2 Spanish-Italian jam This limited-edition menu showcases dishes inspired from Italy and Spain. Expect indulgent plates like Cacio e Pepe Tartufo with handmade garganelli, Roast Chicken breast filled with Truffle mousse, and ravioli layered with confit chicken leg.AT La Loca Maria, Fatima Villa, 29th Road, Bandra West.CALL 93244043352 3 Bento break A thoughtfully put-together bento-style lunch will make you want to take a longer lunch break. This menu features curry-led bentos and Mazesoba bowls, accompanied by Agedashi Tofu Soup, Golden Tempura, and crisp cucumber pickles served with warm rice and rich Japanese curry.AT Supa San, ground floor, Raheja Towers, G Block, BKC.CALL 7045029920
24 February,2026 09:39 AM IST | Mumbai | The Guide TeamIn the modern wellness landscape, fermentation has become the new ‘cool’. From trendy cafes in Mumbai to high-end grocery stores in Bangalore, kombucha—a fizzy, fermented tea—has taken centre stage as the ultimate gut-health elixir. However, as we celebrate World Kombucha Day, it is essential to remember that India has been fermenting long before it was a global trend. From the cooling Neer Mor of the South to the pungent Gajar ki Kanji of the North, traditional Indian drinks have supported the Indian gut for generations. But in a head-to-head battle for probiotic supremacy, which one truly wins? We consulted two leading experts—Dr Pravalika Londe, senior clinical nutritionist at Aster CMI Hospital, and Aayrin Memon, clinical nutritionist at Bhailal Amin General Hospital—to break down the science behind these popular fermented beverages. The acidity factor Kombucha is famous for its tang, but that zing comes from a highly acidic profile. “Kombucha is quite acidic, usually with a pH between 2.5 and 3.5. The longer kombucha ferments, the more acidic it becomes,” warns Dr Pravalika Londe. She outlines the impact of its high acidity: Enamel erosion: Tooth enamel begins to weaken when exposed to acids below a pH of about 5.5, so regular contact with acidic drinks like kombucha can slowly wear it down, especially if you sip it frequently or do not rinse your mouth after. This can lead to tooth sensitivity and cavities over time. Digestive irritation: For those suffering from GERD (Gastro-oesophageal Reflux Disease), the high acidity can irritate the oesophageal layer (soft food pipe). In contrast, yoghurt-based drinks like lassi or chaas are gentler. “They contain calcium and protein that help coat the stomach lining, making them a safer daily staple for sensitive digestion,” she suggests. Local strains versus foreign strains A common question in the probiotic world is whether geography matters. Does an Indian gut prefer an Indian bacterium? “Local probiotic foods like dahi and lassi often contain naturally occurring bacteria that people in India have consumed for generations, and these strains may be better adapted to the typical Indian diet, which is rich in fibre, lentils, rice, and fermented foods,” Londe responds. These local strains are better adapted to our specific environment, as per the nutrition expert. “Because our gut microbiome develops based on what we regularly eat and our environment, traditional fermented foods can support bacteria that are already familiar to our digestive system. In contrast, some modern probiotic drinks use imported or lab-selected strains that may still be helpful, but they are not always specifically matched to local eating habits. However, gut health is subjective to individual gut flora composition, and what works best can vary from person to person, so both local and foreign strains can be beneficial depending on individual needs and tolerance. However, freshly prepared homemade dahi provides a high count of live cultures in comparison to many commercial versions,” she explains. The power of rice In South and East India, Pazhankanji and Pakhala (overnight soaked rice) are dietary staples that act as nutrition powerhouses. “Pazhankanji and Pakhala are great for the gut due to the high amounts of resistant starch, which acts as a prebiotic and helps feed the good bacteria already living in our gut,” says Londe. She lists three benefits below: Resistant starch: When rice is cooked and then cooled for many hours, its structure changes into resistant starch. This acts as a prebiotic, reaching the large intestine intact to feed your existing good bacteria. Sustainable growth: Unlike probiotic drinks that try to colonise your gut with new bacteria, resistant starch nourishes the 'army' you already have. Metabolic perks: This process increases satiety (keeping you full longer), slows down glucose absorption, aids in digestion, and helps relieve symptoms of Irritable Bowel Syndrome (IBS) and constipation. Comparing nutrient profiles One of the biggest hidden differences between traditional Indian ferments and commercial kombucha is what is left behind after the SCOBY (Symbiotic Culture of Bacteria and Yeast) does its work. Aayrin Memon highlights several key distinctions in what is left behind after the fermentation process. 1. The sugar trap: Kombucha requires sugar to fuel the SCOBY. Even after fermentation, commercial versions often retain 5 to 15 grams of sugar per 250 ml. 2. Vegetable advantage: Gajar ki Kanji relies on natural sugars from carrots and beets, typically resulting in less than 5 grams of residual sugar. 3. Lactose breakdown: Neer Mor (buttermilk) contains minimal lactose (1 to 4 grams), as most is broken down into lactic acid. 4. The alcohol factor: While labelled 'non-alcoholic', unpasteurised kombucha can reach 1 to 3 per cent ABV. In contrast, Indian ferments like Kanji and Pazhankanji produce negligible alcohol (<0.2 per cent), making them the safer choice for children, pregnant women, and those with liver disease. The battle for blood sugar For those managing diabetes or monitoring weight, the choice between these drinks requires nuance. Memon delves into nutritional comparables of fermented beverages: Kombucha's metabolic edge: Kombucha contains acetic acid (similar to vinegar). This can slow gastric emptying and improve insulin sensitivity, potentially lowering post-meal glucose spikes by 20 to 30 per cent. The carb factor: Despite the acetic acid benefit, kombucha's carbohydrate content can still trigger spikes in sensitive individuals. The protein buffer: Neer Mor is often the safer daily choice for diabetics due to its very low glycaemic load and the presence of protein, which helps stabilise blood sugar levels. Timing and hydration When is the best time to consume these ferments? The experts suggest different windows for different drinks. Evening and night: Chaas is the clear winner. Because kombucha is made from black or green tea, it contains caffeine. Londe warns this can relax the lower esophageal sphincter, worsening acid reflux and potentially disturbing sleep patterns. With meals: Neer Mor and Lassi are ideal accompaniments. Their natural fats and proteins support digestion and nutrient absorption when taken with food. On an empty stomach: While light ferments like kombucha are sometimes taken first thing in the morning, their acidity can cause bloating or discomfort. Gentler, less acidic options are generally safer for most people. If you're choosing kombucha for blood sugar control, read the label. If the sugar content is high, the acetic acid benefit is effectively neutralised by the sugar spike. The verdict While kombucha offers a unique metabolic boost through acetic acid and a trendy carbonated fizz, the traditional Indian fermented pantry offers a more balanced, caffeine-free, and lower-sugar alternative. For the Indian gut, the local classics like Neer Mor and Kanji remain the most sustainable, cost-effective, and gentle health tonics available.
21 February,2026 12:30 PM IST | Mumbai | Maitrai AgarwalMumbai has always loved its cheesy nachos and burritos inspired by classic haunts like New Yorker, and in versatile home kitchens, led by ‘maharajs’ and ‘bens’, they’ve been able to tweak recipes to suit Indian palates. “That we love our spice levels, and a balanced sweet-sour flavour,” helps, says chef Flor Camorlinga, a recipient of Michelin Bib Gourmand, who is in the city for a one-night pop-up at Sofitel Mumbai BKC tonight. Camorlinga’s six-dish courses will be paired with a wine programme led by Nikhil Agarwal of All Things Nice. Crudo Cactus at Plonk. Pics Courtesy/Instagram @plonk.mx “Indian and Mexican cuisines have the same flavour profile with the balance of bitterness, spices, chillies, and herbs. There are no rules; adapt a recipe. If it tastes good, it’s good,” reasons the 35-year-old chef who runs Plonk in Mexico City. Camorlinga suggests tips to cook Mexican cuisine locally. . Perfect tortilla: The main element in Mexican cooking is the tortilla. Fill it with anything you like. Use good-quality corn flour and knead the dough with water until it doesn’t stick to your hands. Don’t add salt. Gun for soft dough like roti. Ensure it is not dry. When it’s pressed, it must be cooked right away. On one side, cook it for 30 seconds, and then flip it to cook for another 30 seconds. Let it rise a bit. (From left) Lamb Dish and Tostada will be served at the pop-up. Pics Courtesy/Chef Flor Camorlinga . Sauces: Be it birria, or salsa, play with different citrus flavours. I like to use lime, orange or vinegars — especially rice vinegar. . World influence: At Plonk, the menu embraces world flavours and techniques, especially Asian. I love seafood, and I make a lot of crudo (raw seafood). I was inspired in Chile, where seafood, like fish, clams and oysters, is sold along its entire coast. After my stint in Japan, seafood became my signature style. Eighty per cent of my menu is seafood like raw fish and ceviche. I follow the minimal intervention of good-quality products. When you are cooking a cuisine away from its region, adapt. Don’t be shy,” she signs off, “When you don’t have many ingredients, you can create a lot. Five ingredients to rely on are lime, coriander, beans, and herbs.” Esquites or Mexican corn salad . Guacamole: In Denmark, I learnt to add avocado leaves to the guacamole. We dry them and then we make the oil with that for a minty finish. It’s a small addition but makes a big difference. If you don’t have access to them, use a few mint leaves. . Avocado ice cream: The easiest is to blend the ripe fruit with coconut milk and sugar. ON February 21, 8 pmAT Jyran, Sofitel Mumbai BKC. COST Rs 7500 FOR RESERVATIONS 6117 5115
21 February,2026 10:34 AM IST | Mumbai | Phorum PandyaADVERTISEMENT
