<img src="http://images.mid-day.com/images/2017/may/coconut-crunch.jpg" alt="" /> Pics/Datta Kumbhar, Sayyed Sameer Abedi
<img src="http://images.mid-day.com/images/2017/may/cone.jpg" alt="" />
Face threats in a cone Dig into Black Triple Threat Ice Cream where activated charcoal is added to orange-infused chocolate ice cream, and waffle cone. It comes topped with Nutella, dark chocolate flakes and whipped cream. Interestingly, the ingredient doesn't take away from the flavour but adds a grainy texture and a cool, jet black hue to the ice cream. TIME: 12 pm to 1.30 am AT: Icekraft outlets in Oshiwara, Chembur, Mulund and Seawoods. COST: Rs 215 onwards
<img src="http://images.mid-day.com/images/2017/may/Soak.jpg" alt="" />
Soak in Gothic vibes Featuring on Ticca Tikka's new Go Goth menu, Goth Chicken Tikka uses activated charcoal in a yogurt marinade with a hint of black pepper. "The marinade's composition needs to be specific because a slight change and the dish will taste different," says co-owner Jaskit Singh. There's a paneer option too. TIME: 12 pm to 12 am AT Royal Classic, New Link Road, Andheri (W). CALL: 8822668899 COST: Rs 399
<img src="http://images.mid-day.com/images/2017/may/bagel.jpg" alt="" />
Bite into black bagel Move Over Bagel And Lox marries a black bagel (colour derived from activated charcoal instead of squid ink) with chive mascarpone and beetroot cured salmon. "The carbon is diluted, strained and added to the flour," says Clyde Comello, chef de cuisine at Theory. Starting this week, the dish is part of the lunch menu. TIME: 12 pm to 3 pm AT Kamala Mills, Lower Parel. CALL 66666506 COST: Rs 475
<img src="http://images.mid-day.com/images/2017/may/pav-bhaji.jpg" alt="" />
Enjoy artisanal Pav Bhaji A satay stick skewered with mini black buns placed on a charred bhaji appears on the table as Carbon Bhaji, Carbon Pao. The salty-earthy tinge in the buns complements the buttery bhaji sprinkled with diluted carbon dust that gives it a burnt look. "It is an artisanal version," suggests chef Saurabh Udinia. TIME: 5 pm to 1 am AT: MasalaBar, Carter Road, Bandra (W). CALL: 8451900257 COST: Rs 295
<img src="http://images.mid-day.com/images/2017/may/pop-dark.jpg" alt="" />
Pop dark dumplings Get a taste of Asian flavours in Charcoal Dimsum where the dumpling's dough is turned black using activated charcoal before it is stuffed with prawns, crab and salmon roe. "It's the latest food trend and gives a beautiful colour to the dish," says chef Himanshu Taneja. TIME: 12 pm to 3 pm; 7 pm to 12 am AT: By The Mekong, The St Regis Mumbai, Lower Parel. CALL: 61628480 COST: Rs 600
<img src="http://images.mid-day.com/images/2017/may/nimbu-pani.jpg" alt="" />
Try a kaala nimbu pani Detox, an activated charcoal lemonade launched recently by Raw Pressery, is a tangy concoction with a mild earthy taste. The flavour is derived by infusing food grade charcoal (extracted by carbonisation of coconut shells) into cold-pressed lemon juice. The team settled for this combination as it amplifies the charcoal's gut cleansing properties. AT: All leading supermarkets. CALL: 9920453453 (for delivery) COST: Rs 150

Extracted from coconut shells, edible charcoal is adding earthy notes to popular dishes

Mumbai food: Charcoal, carbon and coconut shells add flavours to plates

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Extracted from coconut shells, edible charcoal is adding earthy notes to popular dishes

Mumbai food: Charcoal, carbon and coconut shells add flavours to plates

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Mumbai food: Charcoal, carbon and coconut shells add flavours to plates

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