From cocktails to salads, the taste of citron and Italian heritage highlight the annual Lemon Festa at a suburban restaurant
The new menu will focus on dishes from the Italian coast. Pic Courtesy/CinCin BKC
Federico Fellini, Matt Damon, Jude Law and Audrey Hepburn might have walked the beaches of Amalfi. But the Italian harbour is best known for the flavour and flourish of its citrus produce, particularly its trademark Sfusato Amalfitano. It is this heritage that the ongoing Lemon Festa at CinCin, BKC will bring to the city of Mumbai.
“Citrus is deeply woven into the local way of life, shaping everything from traditional recipes to handmade liqueurs like limoncello,” Dayamini Singh, executive chef, CinCin, explains. The volcanic soil, salty sea breeze and Mediterranean climate offer a suitable climate for the production of citrus fruits. “The Sfusato Amalfitano lemon, in particular, is prized for its floral aroma, natural sweetness, and versatility,” she adds. This finds its way to coastal cuisine in many forms.
“This year, our menu plays with the idea of citrus in layers. Preserved, juiced, zested, or infused into oils and broths, each form brings something different. A standout is the Fonduta e Gnoccho Fritto, where fluffy fried dough is paired with a rich cheese fondue that is gently lifted by a touch of lemon. Another favourite is the Crostini al Limone, where creamy ricotta meets the sharpness of preserved Amalfi lemon and a drizzle of honey chilli,” she reveals. For those with a sweet tooth, the chef would suggest the Pizza Ciliegia — ‘with pastry cream, lemon jam, and cherries, balancing sweetness with citrusy brightness’.
In true Italian tradition, the menu’s curation of fruity cocktails only heightens the experience, she says. “It is not about fusing cuisines but enhancing the experience in a way that resonates. Our cocktail Twist and Shout, with Malfy Gin, homemade limoncello, Italian lemonade, and fresh basil, is a great example. It is clean, punchy, and refreshing, and fits effortlessly into both an Italian and Indian setting.”
TILL August 31; 12 pm to 1.30 am
AT CinCin BKC, Raheja Tower, G Block, BKC.
CALL 8355870000 (for details and reservations)
Amalfi Affair
Ingredients
60 ml Jameson Black Barrel
30 ml fresh passionfruit purée
2 sprigs fresh rosemary
15 ml citrus juice
10 ml sugar
Method
Mix all ingredients and clarify using the milk-wash method — add warm milk to the cocktail mixture to curdle, then strain slowly through a muslin cloth or coffee filter until the liquid runs clear.
For Lemon foam
Whisk lemon juice, sugar syrup, and a small amount of egg white or soy lecithin. Charge in a cream whipper with one N2O cartridge. Shake and chill before use.
Insalata Pesca
Ingredients
100 gm fresh peach
30 gm microgreens (pea shoots) 25 gm radicchio
30 gm iceberg lettuce
20 gm lemon (preserved)
20 ml lemon vinaigrette
12 ml extra virgin Olive oil
3 gm salt 2 gm cracked black pepper 12 gm kalamata olives
12 gm pistachios (toasted)
20 gm ricotta salata cheese
Method
Toss peaches, greens, olives, and preserved lemon with vinaigrette, olive oil, salt, and pepper. Plate thoughtfully, and finish with crumbled ricotta salata and pistachios for texture and flavour.
Recipes courtesy Dayamini Singh
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