Mumbai Food: 6 places where you can savour spring harvest festival delicacies

Tuck into a Bengali feast in VersovaA slice of KolkataKolkata native Priyadarshini Gupta is opening her doors to guests to ring in the New Year For the popup she will prepare regional delicacies such as Mangsho Chop succulent Bengali chops with a mutton kheema filling Niramish Potoler Dolma parwal stuffed with tempered dal and served in a tangy gravy and Chingri Malai Curry prawns in a coconut milk gravy Dig into rich Payesh rice and milk puddingacircu00c2u0080u00c2u0088and Khir Tokhti deep fried dollops of thickened milk in a sugar syrup for dessertON April 14 730 pm AT Versova Andheri WLOGacircu00c2u0080u00c2u0088ONacircu00c2u0080u00c2u0088TO authenticookcomCOST Rs 1100 veg Rs 1250 nonvegPoila BaisakhFrom maas kitchenPia Promina Dasgupta Barve inset is no ordinary cook She happens to be the daughter of the late Meenakshi Dasgupta author of the seminal Bengali cookbook Bangla Ranna and the founder chef of the iconic eatery Kewpies in Kolkata Expectedly Barve is a treasure trove of culinary knowledge and will be bringing out her best to usher in the Bengali New YearSharing a memory from her Kolkata days she says The first time we put word out that we were serving a Poila Baisakh meal at Kewpies mdash this must have been around 1998 mdash 150 customers queued up outside And the restaurant was only a 12seaterHer Bandra home cant accommodate an army either nevertheless her menu is extensive Some traditional items like luchi and pulao dont feature on the menu Ive swapped these for dishes that are more cooling she revealsThe menu includes Daab Chingri prawns cooked in a green coconut in pic right Kochi Pathar Jhol young goat in a soupy stew and Murgi Gwalondo a spicy unusual chicken steamer curry Theres lots for vegetarians too like Enchorer Dalna a light curry using jackfruit plucked off our tree and Beulir Dal a summery dal made with split black gram says BarveON April 15 1 pm AT 1B Anand Court Dr Raghunath Marg Bandra WLOG ON TO googlP0RbPr CALLacircu00c2u0080u00c2u00889920370638COST Rs 1600BaisakhiAn Amritsari treatTuck into authentic Punjabi cuisine curated by chefs flown in from Amritsar on the occasion of Baisakhi which marks the first harvest of the year The dishes will be prepared using traditional methods of cooking such as tandoor and slow cooking Try dishes like Chhole Kulche Machli Amritsari Rajmah Chawal Tikkis and Kebabs Enjoy the fare while seated in a Punjabi village ambience complete with charpais and cane furnitureON April 14 to 16 7 pm to 1130 pm AT Lake View Cafeacute Renaissance Convention Centre Hotel PowaiFORacircu00c2u0080u00c2u0088RESERVATIONSCALL 66927491Decadence on a plateJoin in the celebration of Baisakhi by tucking into Mutton Saagwala a typical North Indian dish made with lamb and spinach Dum Wale Rajma Chawal Makhana Kheer Achari Paneer Dahi ke Kebab Punjabi Chhole Pede Wali Lassi and Sukhe Kofte a cottage cheese dumpling stuffed with cashewnuts and raisinsFROM April 14 to 23 lunch and dinner AT Masala Bay Taj Lands End Bandra WCALL 66681234Rongali BihuAll the way from Assam People dont know much about Assamese cuisine We want to make it popular and Rongali Bihu is a great day to do it begins Joyee Mahanta who along with her friend Priyangi Borthakur will serve a traditional Assamese New Year feast this weekend This Authenticook popup is the first ever for the duo who plan on making it a regular occurrence through their new venture OTengaThe menu features vegetarian and nonvegetarian dishes such as Masor Tenga with Bilahi tangy fish curry Rongalaur Aag a dish made with pumpkin leaves and Til Diya Murgir Manxoh chicken cooked with black sesame seedsWere also serving a dish called Omita Khar prepared with rawpapaya and kolakhar which is made by burning banana stem says Mahanta This along with a few other ingredients like bhut jholokia ghost chilli and ou tenga elephant apple are sourced from Assam The duo also makes four types of pickles mdash black sesame chickpea banana flower and radishON April 14 1 pm AT Goregaon W LOG ON TO authenticookcomCOST Rs900 veg Rs 1250 nonvegVishuKerala callingImacircu00c2u0080u00c2u0088actually Sindhi but I learned how to cook Keralan cuisine from my inlaws It took a little getting used to but today Iacircu00c2u0080u00c2u0088enjoy it more than any other food says Shalini Aniket The Marol resident is whipping up a vegetarian spread for Vishu the Malayali New Year on April 14 The meal will be served the traditional way on banana leavesThe sadhya has its own set of rituals For one the narrow end of the leaf is always on the guests left she explains Sip on Moru Vellam spiced buttermilk and dig into the feast which includes Avial Potato Stew Sambhar and Rasam Im also making Vellarika Kichadi a spicysour side dish made with Madras cucumber coconut and curdThe end of the main course is marked by the Kaalan made with yoghurt coconut and either raw plantain or yam which acts as a palate cleanser says AniketON April 14 1 pmAT Marol Maroshi Road Andheri ELOG ON TO authenticookcomCOST Rs 1100