Those who’ve visited Chhattisgarh might have heard of the central Indian rustic preparation called Bamboo Chicken, where the meat, marinated in spices and herbs, is packed into the hollow of a bamboo stalk, sealed and slow-cooked over wood or charcoal fire. In case you wish to try a version of the dish right here in Mumbai, head to Lower Parel’s Café Haqq Se, which has added an adaptation to a new, seasonal menu launched last week. “For practical purposes, we pre-prep the dish in such a way that the final cooking and presentation is in a specially crafted bamboo tube, which goes straight from the lava stone fire grill to the guest’s table. The aroma of bamboo and steaming hot chicken entices you as the server opens the casing,” explains chef Milan Gupta, who comes armed with over two decades of experience in the F&B industry, including stints at Orchid and Marriott hotel groups.

Chhattisgarhi Bamboo Chicken