Mumbai’s coolest summer bites to beat the heat this season across the city

Dumplings in soup

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

Summertime

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

Miang Kham

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

Madras Calamari

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

Jackfruit Papad with Singdana Hummus

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

Gazpacho Andaluz

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

Burrata Chaat

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

Home kitchen hacks

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

Lauki Almond Soup 

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