<h2>Main course</h2>
Flavours from the other bay
<img src="http://origin.mid-day.com/images/2025/apr/Aam-kashundi_e.jpg" alt="Aam kashundi kakra. pic/satej shinde" width="1280" height="720" /> Aam kashundi kakra. Pic/Satej Shinde
Think of Bengali food, and one of the first ingredients that come to mind is the pungent, heady aroma of mustard. A <a href="https://www.mid-day.com/mumbai-guide/things-to-do/article/summer-2025-heres-how-you-can-enjoy-reading-books-with-the-float-house-book-club-by-the-pool-in-mulund-23517999" rel="none">seasonal</a> twist on the ingredient, aam kashundi kakra is where tender crab meat is cooked in a spicy, mango-mustard gravy and paired with fluffy rice for that perfect afternoon lunch. Chef Srimant Sahoo shares, &ldquo;This pairing [crab meat with mango and mustard] is very close to every Bengali&rsquo;s heart and a celebration of the state&rsquo;s coastal bounty.&rdquo; AT Oh! Calcutta (multiple outlets; Andheri, Tardeo, Vashi) TIME 12.30 pm to 3.30 pm, 7 pm to 11 pm CALL 9320478301 (Andheri outlet) COST Rs 675
A Kashmiri delight
<img src="http://origin.mid-day.com/images/2025/apr/Chicken-gushtaba_e.jpg" alt="Chicken gushtaba. Pic courtesy/Folk Kalaghoda" width="1280" height="720" /> Chicken gushtaba. Pic courtesy/Folk Kalaghoda
Part of the Kashmiri wazwan (a traditional multi-course feast), chicken gushtaba has succulent chicken meatballs dipped in a flavourful yoghurt-based yakhni that is as light as it is flavourful. Chef Jasleen Marwah explains, &ldquo;Though the dish is traditionally made with mutton, the chicken variation is popular among the office goers because of how light it is on the stomach, especially in the <a href="https://www.mid-day.com/mumbai-guide/things-to-do/article/this-summer-let-your-children-tune-in-to-these-five-unique-podcasts-to-learn-more-23500763" rel="none">summer</a>.&rdquo; AT Folk, 14, New Bake House, Maharashtra Chambers Lane, Kala Ghoda, Fort. TIME 12 noon to 11 pm CALL 9820453001 COST R525
SEE PHOTOS: <a href="https://www.mid-day.com/lifestyle/food/photo/in-photos-indulge-in-these-mango-based-food-menus-in-mumbai-this-summer-season-104772/1" rel="none">Indulge in these mango-based food menus in Mumbai this summer season</a>
Season&rsquo;s best
<img src="http://origin.mid-day.com/images/2025/apr/Dal-puri_e.jpg" alt="Dal puri and aam ki launji. Pic/Kirti Surve Parade" width="1280" height="720" /> Dal puri and aam ki launji. Pic/Kirti Surve Parade
If you haven&rsquo;t already started on the season&rsquo;s most loved offering, we have one more mango dish for you to try. Crispy, puffed dal puris (left) with a spiced moong-dal stuffing along with aam ki launji (raw mango relish) is the savoury cousin to aam ras and puri that will win you over with its tangy and spicy flavour profile.
AT Soam, Sadguru Sadan, Babulnath, Girgaon Chowpatty. TIME 11.30 am to 10.30 pm CALL 2223698080 COST R450
<h2>Beverages</h2>
Gulp it down
A sweet and spicy blend of green chillies, basil seeds, and sugar syrup, Kulukki Sharbath from Kerala is a refreshing cooler for the sweltering weather. This outlet serves the drink in two summer special flavours; pineapple and lime. AT Kerala Cafe (Chembur, Vasai) TIME 8 am to 12 midnight&nbsp; CALL 9136622645 COST Rs 75
Sweet sips from Nagaland
<img src="http://origin.mid-day.com/images/2025/apr/Mulberry-ferment_e.jpg" alt="Mulberry ferment" width="1280" height="720" /> Mulberry ferment
Here is a seasonal alternative to kombucha that you need to try. Made from foraged wild apple that grows once in a year, the wild apple fermented drink is a specialty from Nagaland. Co-chef Aren Longkumer explains how the natural fermentation of the drink gives it a characteristic sweet-sour taste. This outlet also has a bunch of other summer-special offerings like the mulberry ferment, roselle flower ferment and rice ferment which are equally refreshing. AT Naga Belly, Shop No. 24/A, Hubtown Premier Residence Commercial, Mudran Kamgar Nagar, JP Road, Four Bungalows, Andheri West. TIME 12 noon to 4 pm, 6.30 pm to 11 pm CALL 9321987470 COST R295 (wild apple drink)
Protein punch
<img src="http://origin.mid-day.com/images/2025/apr/Wild-apple-a_e.jpg" alt="Wild apple fermented drink. Pics/Ashish Raje" width="1280" height="720" /> Wild apple fermented drink. Pics/Ashish Raje
This classic, traditional drink from Bihar is a nutrient-packed beverage that will <a href="https://www.mid-day.com/lifestyle/health-and-fitness/article/summer-nutrition-rujuta-diwekar-shares-three-cooling-foods-to-beat-the-heat-23491930" rel="none">cool you down</a> without burning a hole in your pocket. Made with roasted gram flour and infused with chillies, cumin powder, black salt and other spices, sattu sharbat is a must-try in this heat. AT Desi Khao Champaran Meat House, Oshiwara Garden Inn Co.Housing Society LTD, New Link Road, Adarsh Nagar, Jogeshwari West.&nbsp; TIME 11 am to 12 midnight CALL 9939998001 COST Rs 60
<h2>Dessert</h2>
When chaas met sorbet
<img src="http://origin.mid-day.com/images/2025/apr/Masala-chasss_e.jpg" alt="Masala chaas sorbet. Pic courtesy/Lost and Hungry Studios" width="1280" height="720" /> Masala chaas sorbet. Pic courtesy/Lost and Hungry Studios
If you are also thinking about how something as tart as chaas ended up in a sorbet, you must try this unique, summer-special intervention. Layers of yoghurt in the texture of a sorbet spiced with roasted cumin powder, ginger and rock salt is where your craving for something cool will be satiated as Chef Saloni Kukreja tells us, &ldquo;We wanted to do something apart from the usual creaminess of ice creams. The chaas sorbet is where we are going back to two of the most loved flavours of the summer season and our childhood.&rdquo; LOG ON TO Indu Ice Cream on Swiggy, Zomato&nbsp; TIME 11 am to 11 pm COST Rs 170 (for 100ml ceramic matka)<script type="text/javascript">atOptions={'key':'d0ddb8ef8f1a62a8cdd22fac27fc5ea7','format':'iframe','height':90,'width':728,'params':{}};</script>
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Home / Mumbai-guide / Mumbai Food / Article / This summer season, visit these restaurants in Mumbai to try out regional dishes