Don't chicken out

Nilgiri nostalgiaWith its origins in the Nilgiris the Nilgiri murgh is heavy on coconut mint and coriander leaves giving it a mildly sweet herbed flavour I was asked the difference between chicken hariyali and chicken Nilgiri during my first ever interview in the industry and as I was nervous I missed the coconut in the recipe In the second round they asked me why I had left it out I told them that as I had gone to the temple I left the coconut there I was selected So the dish is very dear to me recalls chef Rakesh TalwarAt Vice Global Tapas Bar Juhu Tara Road JuhuTime 6 pm to 130 amCall 7710072111Cost Rs 495Royalty from RajasthaniThis mildlyspiced smoked murge ki kadhi travelled wishyth a Rajput princess to the coshyurts of a Maratha prince in Malwa Besan was used extensively in Rajasthan as fresh produce in the desert was hard to find This curry is an example of how the royals created exceptional recipes with what the land had to offer My mother served it wishyth ghee rice when I would come home from boarding school says Anshyshyshyuradha Joshi Medhora chef and founder CharoliAt Charoli FLEA Flea Bazaar Cafe Pandurang Budhkar Marg Lower ParelTime 12 pm to 1 amCall 9152017990Cost Rs 320Pepper perfectShowcasing the pepper from the Tellicherry region of Kerala the Tellicherry pepper chicken is eaten with plain steamed rice This fresh and aromatic pepper works well when experimenting with protein The dish is inspired by my mother who would make it every Sunday says chef Lokesh KasareAt Bar Tales 101 Swami Samartha Lokhandwala Andheri WestTime 12 pm to 130 amCall 7221848484Cost Rs 325Mangalorean flavoursA Mangalorean Bunt coshymshymunity specialty chicken ghee roast at this eatery is made with slowroasted Kashmiri chillies Several decades ago Mumbai witness the migration of many from Mangalore So lunch homes started serving it with neer dosa explains Subhash Shirke corporate chefAt Bombay Vintage Regal Circle ColabaTime 12 pm to 1 amCall 22880017Cost Rs 495In the mood for MalvaniThis chicken Malvan curry has a coarseness due to the coconut used and is pungent owing to the black pepper This recipe is by a young Maharashtrian chef says Prashant Issar cofounderAt Ishaara Palladium Mall Lower ParelTime 12 pm to 12 amCall 8657531988Cost Rs 520Railway rewindPacked inside banana leaves and newspapers the Madras railway chicken curry is served with flaky parathas a goto while travelling in Chennai Chennai has a large AngloIndian community Use of coconut in curries and curry leaves in dishes entered AngloIndian cuisine as an influence from the southern parts of the country shares Bapi Debnath sous chefAt The Tanjore Tiffin Room 12 Union Park Khar Westtime 12 pm to 4 pm 7 pm to 1 amCall 50646367Cost Rs 425Scrumptious sukhaThe chicken sukha with kori roti is a gravy that goes with a crunchy and crispy roti made with boiled rice This dish is made across the country but this version gets me nostalgic due to its balanced spice notes says Ganesh executive chefAt Via Bombay Jewel of Chembur Chembur Easttime 12 pm to 3 pm 7 pm to 1130 pmCall 67099988Cost Rs 425Also try Arth Hay smoked jungli murgi made with Wayanad peshyshypper ghee Bhavnagri chilli and charred spring onionsAt 604 15th Road Khar Call 9594060038 Mirchi and Mime Punjabi cookerwala kukkad that gives tender chunks in a spicy gravyAt Trans Ocean House Hiranandani Gardens Powai Call 41415151Catch up on all the latest Mumbai news crime news current affairs and also a complete guide on Mumbai from food to things to do and events across the city here Also download the new midday Android and iOS apps to get latest updates