Chinese n Grill(01 of32)
Open Image ModalCome here looking for Chinese noodles and Chicken 65, and you might feel let down. But you can drown your sorrows in the nalli nihari mutton marrow curry, or chicken bhuna with some excellent tandoori roti. 122/132, Barkat Manzil, Near Minara Mazjid, Mohammed Ali Road (credit:Kirti Poddar/Flickr)
Haji Tikka Corner(02 of32)
Open Image ModalA favourite of many a food lover, Bohri Mohalla houses Haji Tikka Corner, a place where three tandoors are busy cooking up a kebab-happy storm -- there's chicken tikka, kebab chicken tikka and malai tikka. Vegetarians need to place their orders for vegetarian tikkas in advance. 76, Raudat Tahera Street, Bohri Mohalla, Khara Tank Road, Opposite Qutbi Masjid, Masjid Bunder (credit:Ayandralli Dutta)
Suleiman Usman Mithaiwala(03 of32)
Open Image ModalDon't miss making a trip to Suleiman Usman Mithaiwala for dessert. Known for their delectable range of phirnis, their hot malpuas dripping with syrup, and their famous aflatoon mithai, Suleiman's has, in the past, been a popular adda of B'town celebrities with a sweet tooth (including Nargis Dutt, Gulshan Kumar and Farooq Sheikh).167, Ibrahim Merchant Road, Below Minara Masjid, Mohammed Ali Road (credit:Ranjith Shenoy/Flickr)
Bara Handi(04 of32)
Open Image ModalIts name is quite to the point: Bara Handi comes from the famous tradition of cooking 12 handis of beef, mutton and curries. Their melt-in-the mouth payas are best enjoyed with pieces of fresh khameeri rotis. For paya lovers, the entire Nagdevi street is also well-reputed for its offerings of payas and pichota haleems.45 Gujar Street, Bohri Mohalla, Byculla (credit:Jauher Ali Nasir/Flickr)
Altaf Bakery(05 of32)
Open Image ModalThe pleasure of sinking your jowls into a hot, slightly sweet naan buttered in the juices of a well-cooked kebab is best found at Altaf Bakery in Bhendi Bazaar, another popular area to hang out at during Ramzan. Altaf Bakery, Mohammad Ibrahim Merchant Road, Bhendi Bazar, Mandvi, Girgaon, (credit:Ayandralli Dutta)
Burhanpur Jalebi Centre(06 of32)
Open Image ModalDarker, and richer than their North-Indian counterparts, these sweet jalebis here (or jelebis as they call them at the shop) are stuffed with mawa. You can opt for a pliant gulab jamun as well here, or try manda -- a super-thin tawa-made roti.Shop No 74, Memonwada Road, Masjid (credit:Shreyans Bhansali/Flickr)
Taj Ice cream(07 of32)
Open Image ModalThe heart of Bohri Mohalla houses a 125-year-old ice cream shop that warrants a visit for its freshly-made, hand churned ice cream. Served by the litre or in little cups, their delightful flavours range from chikoo and mango to sitaphal (custard apple) and figs.Near JJ Hospital, Bohri Mohalla, Khara Tank Road, Bhendi Bazar, Byculla. (credit:Anuradha Sengupta/Flickr)
Al Madina fast food(08 of32)
Open Image ModalIf you haven't quite had your share of juicy kebabs, try them Al Madina style: with warm pavs (bread buns), spicy green chutney, and that necessary squeeze of lime.Minara Mazjid lane, Mohammad Ali Road. (credit:Premshree Pillai/Flickr)
Badri Sweets(09 of32)
Open Image ModalSometimes you just cannot get enough of a good malpua. Badri Sweets (a stone's throw from Bara Handi) makes a mean double eggmalpua big enough to feed four. It's finished off with a helping of rich, creamy rabdi on top—your cholesterol levels might be screaming, but your stomach will send you kisses.236, Nagdevi Street. (credit:ampersandyslexia/Flickr)
Jaffer Bhai’s Delhi Darbar(10 of32)
Open Image ModalYou can avail some excellent haleem (a dish made of meat and lentils) till 2am from Jaffer Bhari's Delhi Darbar. To really kick up the flavour, pair it with some of their excellent biryani (always opt for the mutton), and finish the entire thing up with a well-deserved shahi ka tukda.18, Lady Jamshedji Road, Opposite St. Michael’s Church, Mahim (credit:Ibán/Flickr)
Imam Sharbatwala(11 of32)
Open Image ModalBe it khichda, haleem or any assortment of paya, they're all best washed down with a refreshing sharbat from Imam Sharbatwala—opt for the mango and watermelon flavours.Saifee Jublee Street, Bohri Mohalla, Bhendi Bazar. (credit:rameylady/Flickr)
Noor Mohammadi Hotel(12 of32)
Open Image ModalPossibly one of the most famous eateries to visit, Noor Mohammadi Hotel is known for it's chicken preparation called 'Sanju Baba' after Sanjay Dutt (priced at Rs 50). The concoction prepped by the actor himself remains a hot favourite. You can also try the shammi kebabs and chicken hakimi here--both popular dishes.181-183, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazar (credit:SAJJAD HUSSAIN via Getty Images)
Shalimar(13 of32)
Open Image ModalAlmost as famous as Noor Mohammadi hotel, is this joint that attracts shawarma lovers all year long. Other popular concoctions include the bheja fry, raan biryani (cooked using leg of lamb), and the falooda as dessert. 230 Ashoka Building, Linking Road, Bandra West, Mumbai/Vazir Building, Shalimar Corner, Bhendi Bazaar, Sandhurst Road (credit:havenward/Flickr)
Baba Falooda(14 of32)
Open Image ModalCreamy rich shahi faloodas are not to be missed this season. And the best place to get them is at Baba Falooda, late at night. This place is always crowded with patrons of the dry rabbadi kulfi falooda. Baba Falooda, Bel View Building, L.J. Rd, Mahim. (credit:gagandeepsapra/Flickr)
Bade Miya(15 of32)
Open Image ModalSomewhat of a legend in Mumbai for its seekh kebab rolls, this place is not easy to miss during Ramzan. A popular hangout for night crawlers, this place also boasts a Bollywood cult following. The food, be it the chicken bhuna, the chicken baida roti, or the kebabs, are always worth the (long) wait.Tulloch Road, Apollo Bunder, Colaba (credit:herr_schaft/Flickr)
Vikas Khanna: Daikon Radish Salad with Tomatoes and Peanuts(16 of32)
Open Image ModalMichelin Chef Vikas Khanna says this light summer salad is always a crowd delight, and very convenient when serving large groups (this recipe serves 4). INGREDIENTS3 large daikon radishes1 small red onion, finely chopped2 large ripe tomatoes, seeded and finely chopped3 tablespoons finely chopped fresh cilantroJuice of 1 lemon2 green chilies, finely chopped2 tablespoons peanuts, roasted1 lime, cut into wedgesSalt to tasteMETHODCut the diakon radishes into 1-inch cubes. Using a lemon baller, gently scoop out a bowl in the centre of each cube. In a medium mixing bowl, combine onion, tomatoes, cilantro, lemon juice, chilies, and salt and mix until all the flavours are well blended. Place a layer of peanuts at the bottom of the scooped daikon. Using a teaspoon, top it with onion - tomato mixture and serve immediately with lime wedges. (credit:Vikas Khanna)
Jiggs Kalra: Curry leaf And Pepper Prawns Salad(17 of32)
Open Image ModalRestauranteur Jiggs Kalra serves this intriguing salad in his restaurant Masala Library to really get the Indian-cuisine loving tastebuds asking for more.INGREDIENTSThayir Satham200g boiled rice200g yogurt5g chopped ginger2g chopped green chilli30g chopped cucumber10g chopped raw mango10g chopped onion2.5g mustard seeds3g urad wash1g asafoetida 5g curry leaf10g grated coconut2g chopped coriander roots5ml coconut oilSalt to tasteCurry Leaf and Pepper Prawns/ Asparagus200g prawns / asparagus10g chopped ginger25g chopped garlic2.5g chopped green chilli15g black crushed black pepper2g chopped coriander2ml lemon juice15ml refined oilSalt to tasteMETHODThayir SathamTake boiled rice in a mixing bowl and whisk yogurt in it. Add cucumber, onion, ginger, green chilli, and raw mango. To temper the curd rice take coconut oil in a pan and temper mustard seeds, urad wash, curry leaf and asafoetida. Add tempering to the curd rice and adjust salt. Keep in refrigerator to chill.Curry Leaf and Pepper AsparagusPeel and cut asparagus length wise. Flash fry them and keep aside. For curry leaf and pepper sauce take oil in a pan, sauté ginger, garlic and green chilli till golden brown, add black pepper and sauté. Add little water and adjust seasoning with salt. Toss asparagus in curry leaf and pepper sauce. Finish with coriander and lemon juice. Serve curry leaf and pepper asparagus with thayir satham and banana chips. For curry leaf and pepper prawns – clean & slit prawns, length wise. Flash fry them and keep aside. For curry leaf and pepper sauce take oil in a pan, sauté ginger, garlic and green chilli till golden brown, add black pepper and sauté. Add little water and adjust seasoning with salt. Toss asparagus in curry leaf and pepper sauce. Finish with coriander and lemon juice. Serve curry leaf and pepper prawns with thayir satham and banana chips. (credit:Masala Library)
Karen Anand: Carrot, Peanut and Prune Salad(18 of32)
Open Image ModalGourmet doyen Karen Anand has unveiled this healthy salad recipe that complements Indian dishes perfectly (it serves 6).INGREDIENTS500gm orange carrots, peeled and cut into juliennes (red ones tend to be too watery)1/2 cup roasted peanuts, roughly chopped6-8 California prunes2 tbsp chopped coriander2 tbsp sesame seeds, roasted Dressing½ cup orange juice (tetra pak juices are fine)¼ cup lime juice2 tbsp sugar1 tsp whole cumin, roasted and crushed roughly½ tsp salt½ tsp pepper METHODPut the sugar in a pan on moderate heat until you get a dark caramel. Carefully add the orange and lime juice (the syrup will splutter when you add the juices so be careful). Stir continuously until you get a smooth, light brown slightly thick syrup. Remove the pan from the heat. Add the roasted cumin, salt and pepper. Set aside. Steam the carrots for 1 minute. Cool and refresh in iced water. Drain. They should still be very crunchy and bright orange in colour. Cut the prunes into two. Place the salad ingredients into a bowl or platter and pour on the tangy caramel dressing. Toss to coat the salad evenly. It is not essential but preferable that the salad is chilled. (credit:Karen Anand)
Nishant Choubey: Peruvian Quinoa Salad(19 of32)
Open Image ModalPrepped by Chef Nishant Choubey, the executive chef at Dusit Devarana, this salad features the healthiest grain you should eat instead of rice or roti -- quinoa. INGREDIENTS100g quinoa 20g Californian red grapes 10ml white wine 100g black olives 5g cumin powder 30ml extra virgin olive oil1 Caperberry (for garnish) 20g leeks 20g red capsicum Water (enough to cook quinoa) 20g yellow capsicum 10ml lemon juice 100g flour 20g walnuts 20g sesame seeds 2 Eggs A dash of beetroot puree Sea salt and black pepper for seasoning METHOD Take quinoa in a bowl. Wash it with cold water three times. Strain and cook it with warm water till it gets soft. Chill the quinoa down.Cut red capsicum and yellow capsicum in small dices. Julienne some red capsicum and yellow capsicum and add in chilled water so that the slices curl. Marinate grapes with white wine and keep them chilled. Take black olives, slice them and cook at 50 degrees centigrade for two hrs or until they become dry, so you can transform them into a powder. Make a dressing for quinoa using extra virgin olive oil and lemon juice, and season it with sea salt and black pepper. Make a dough with flour, eggs, sesame seeds, and walnuts - mould it into a round shape and bake it at 150 degree centigrade for 25 minutes. Blanch leeks in hot water and immediately chill them down. Marinate the quinoa with the dressing.Plate the entire thing with leeks, red capsicum, yellow capsicum, black olive powder, beetroot puree, caperberry, black olive powder, and the macerated grapes. (credit:Nishant Choubey, Ducit)
Ranveer Brar: Kiwifruit and Shrimp Summer Salad(20 of32)
Open Image ModalChef Ranveer Brar's Kiwifruit & Shrimp Summer salad takes 30 minutes and serves a table of 2-4, and is best complemented with a sweet, and tangy vinaigrette. INGREDIENTSFor Honey Lime Vinaigrette Dressing1/3 cup Lime Juice2 tbsp Honey1 Garlic Clove, minced1 ½ tbsp Thai basil, chopped fine¼ cup Olive oilSea salt to tasteFreshly ground black pepperFor Kiwi Shrimp Salad3 cups cubed golden kiwi (cut into 1-inch cubes)1 cups, fresh watermelon, cubes1 cup, shrimp (medium size), shelled and deveined tail on½ cup celery, chopped fine (about 2 stalks)24 fresh or tinned lychee (shelled, pitted, and torn or cut into large pieces)2 oranges, segmentedMint leavesPepper ringsMETHODFor DressingIn a small screw top jar combine the lime juice, honey, garlic and basil. Cover tightly and shake well to mix. Add the olive oil, cover and shake vigorously to blend. Open, and add salt and pepper to taste and mix again. Cover and put in refrigerator to chill.For SaladIn a large bowl, combine the golden kiwi, watermelon, shrimp, celery, lychee along with any juices collected in bowls and stir well to blend. Cover and refrigerate until well-chilled (at least 1 hour). When ready to serve, re-mix the dressing and add as much as you would like to, to the salad and mix well. Transfer to serving bowl, platter or individual plates and garnish with small mint leaves (if leaves are large, chop into smaller pieces) and pepper rings. Serve chilled. (credit:Ranveer Brar)
Vivek Rana: Green Totapuri Ribbons Thai Pomelo Salad(21 of32)
Open Image ModalSupplied by Chef Vivek Rana from Indian Accent (that's soon to launch in New York), this salad recipe features the best fruit of the season: Mango.INGREDIENTSFor Jaggery Dressing 100g jaggery 100ml lemon juice50g Aam chur dry (soaked) 75g Salt 50g chopped garlic20g freshly chopped red chilies 6tbsp Dark soyaFor Salad100g totapuri mango75g Thai pomelo segments 10g crushed peanut 1 portion jaggery dressing 15g lettuce leaves 3 sprigs of mint leaves 3 sprigs of coriander 5 (thick and long) julienned Thai red chili Sliced fried garlic (for garnish) METHODFor DressingMix all the ingredients and make a fine mixer.For SaladIn a mixing ball put mango ribbons, pomelo segments, lettuce leaves, mint leaves, coriander leaves, red chili juliennes. Add the jaggery dressing and crushed peanut. Arrange nicely on the salad bowl and garnish with golden garlic (credit:Indian Accent)
Varun Pereira: Salmon Khan Salad(22 of32)
Open Image ModalChef Varun Pereira from Monkey Bar Bengaluru offers this salad for fish lovers.Smoked Salmon with Asian style rice noodles, sweet chilli and peanut dressing, crushed peanuts, sesame oil and basil. INGREDIENTS80g glass noodles (boiled) 1tsp garlic chili sauce 3ml sesame oil 2ml fish sauce3ml lemon juice 1/4 chopped ginger 10g roasted peanuts 30g Chinese cabbage5g bean sprouts10g fresh coriander fresh 10g finely chopped scallion70g smoked salmon METHODHeat the noodles for 40 sec in a microwave. Combine garlic, chili sauce,fish sauce,lemon juice and ginger in a mixing bowl to form the dressing. Slice the Chinese cabbage into small pieces approx 1-2 cm. Add the sliced cabbage to the dressing along with sprouts. Toss the noodles along with dressing and plate. Cut smoked salmon into 1 cm think strips. Toss in the same bowl as the noodles. Arrange and garnish with roasted peanuts, fresh coriander and chopped scallion. (credit:Monkey Bar Bengaluru)
Gunjit Chawla: Thai Pomelo Salad(23 of32)
Open Image ModalChef Gunjit Chawla from The Oberoi, New Delhi's famous restaurant Threesixty degrees, loves this Thai pomelo salad that makes for an excellent healthy meal.INGREDIENTSDressing5g palm sugar5g Siracha chilli sauce20g sweet chilli sauce5g tamarind pulp1g Aromat powder2ml lemon juiceWater (to dilute the dressing)SaladPomello (peeled and broken into chunks)203 sprigs fresh corianderSpring onion greens (optional)Cashew nutsPeanuts METHODMix all the above mentioned ingredients in a blender together to make a dressing. Add the dressing to the pomelo. Mix in few spring onions and fried cashew nuts. Garnish with coriander sprigs. (credit:Threesixty Degrees, The Oberoi New Delhi)
Narender Sharma: Vegetable And Quinoa Timbale With Fruit Salsa(24 of32)
Open Image ModalChef Narender Sharma of Ananda Spa, known for its nutritional fare, tells you how to add a zingy, fruity flavour to salads with this recipeINGREDIENTS50g quinoa20ml olive oil5g chopped onion 5g chopped garlic5g zucchini (diced and blanched)5 bell peppers (diced and sautéed)5g broccoli (small florets and blanched)4g salt1g pepper16 garlic croûteFruit Salsa20g apple10g kiwi10g muskmelon10g papaya10g pineapple10g olive oil10ml lemon juice05g fresh mint leaves04g saltMETHODFruit salsaDice all the fruits evenly and mix all together. Add lemon juice, chopped mint and little of olive oil. Adjust seasoning.SaladTake quinoa and water (5 times the quantity of quinoa). Cook it ,till the grain splits and is cooked thoroughly. Sauté onion and garlic in a pan and add to the cooked quinoa. Mix vegetable also and add seasoning. Place it in a mould and put salsa on top. Serve it with spinach and broccoli puree. Place garlic croûte along with the timbale. Garnish with baby spinach, micro greens and balsamic drizzle. (credit:Ananda Spa)
Shamsul Wahid: Smoked Beetroot & Tangerine with Asparagus Salad(25 of32)
Open Image ModalThe chef for Smoke House Deli, Shamsul Wahid, adds a citrusy zing to ordinary beetroots. INGREDIENTSSalad100g arugula 1 orange sliced10g toasted walnuts50g Feta Smoked Beetroot2 beetroots300 ml orange juice 1 Star anise5g coriander seeds 30ml balsamic vinegar Guava Emulsion100ml guava juice1 star anise10g cinnamon50ml synthetic vinegar METHODSmoked beetrootPeel the Beetroot and cut into wedges. In a deep pan combine orange juice with star anise and coriander seeds along with balsamic vinegar. Put the pan in the oven and bake for 15 minutes till the beetroot is soft. Leave aside to cool, then smoke the beetroot for 15 minutes. Use the rest of the liquid as dressing to drizzle on top of the salad.Guava emulsionCombine all the ingredients and simmer in a heavy based pan till it becomes syrupy.On a chilled plate, arrange the smoked beetroot and orange alternatively. Drizzle some of the dressing. Place arugula on top. Drizzle some dressing in the arugula as well. Add feta then drizzle some of the guava emulsion. Serve chilled. (credit:Smoke House Deli)
Mrigank Singh: Smoked Salmon Salad(26 of32)
Open Image ModalMrigank Singh, executive chef at blueFROG, whips up a clever salmon-based recipe.INGREDIENTS 70g smoked salmon20g Caper berries5g wild rice40g malta orange1g chives2g wasabi paste20g mayonnaise30ml burned leeks3g dill leaves100ml orange juiceSmoked Salmon Mousse100g salmon30ml cream1g chopped chivesMETHODMake a mousse by blending all three together in a blender.For the burned leeks: roast the leeks and garlic together till they're slightly brown. For the dressing, reduce the orange juice and cool it down, and add chopped dill leaves. With a dressing brush, put wasabi mayonnaise (mix wasabi paste with mayonnaise) on the plate. Dip the smoked salmon slice in the dressing (reduced orange juice & dill leaves) and fold in pocket shapes and place on the plate. Keep enough space to place all the other ingredients.Pipe the salmon mousse next to the salmon. Put the burned leeks and orange wedges next to each other. Add some fried wild rice on the side, and garnish it with chives. (credit:blueFrog)
Manu Chandra: Grape and Goat Cheese Salad(27 of32)
Open Image ModalChef Manu Chandra, the executive partner for Monkey Bar across India, adds a new twist using grapes to his salad.INGREDIENTSGrapes300g assorted grapes (sliced and deseeded)500ml Chenin Blanc 1tbsp sugar3 cloves1 bay Leaf1tsp balsamic vinegar2cups waterDressing½ cup hung curd1tbsp reduced balsamic 2tbsp olive oil Salt and pepper to tasteSalad150g assorted lettuce (more arugula) ½ cup toasted walnuts ½ cup crumbled goat cheese METHODFor the cured grapes, put the wine, balsamic, cloves, bay leaf, sugar and water in a sauce pan and place it on a medium flame. Simmer this mixture till the volume reduces to roughly half and remove from flame. Place the sliced grapes in a container and pour the liquid over them to completely submerge them. Let it cool and refrigerate for a week before using. For the dressing whisk together the ingredients in a bowl and keep aside. To assemble the salad, place dressing in a large mixing bowl and ad the lettuce to the bowl. Gently turn the salad in the bowl ensuring the leaves get gently coated with the dressing, season lightly with pink salt and pepper if required. Transfer to a large serving platter. Remove the grapes from the liquid and sprinkle over the salad evenly, repeat with the goat cheese and walnuts. Serve immediately. (credit:Olive Bengaluru)
Keenam Tham: Goat Cheese And Spiced Walnuts Salad(28 of32)
Open Image ModalThis 20-minute salad by Keenam Tham, owner of Mumbai-based eatery The Good Wife, is the perfect combination of fancy and easy for the most reluctant chef. INGREDIENTSSalad2 cups pre-washed spinach2 oz goat cheese – crumbled Dressing2 tsp garlic, minced2 tsp shallots, minced2 tsp grainy Dijon mustard2 tsp dried oregano2 tsp dried parsley½ tsp salt1/4 cup red wine vinegar1 ¼ cup extra virgin olive oil2 tsp parmesan cheese finely grated Spiced Walnuts1 cup walnuts2 tsp butter, melted5 tsp granulated sugar1 tsp cinnamon1 tsp nutmeg METHODPreheat the oven to 300 degrees. Line a baking sheet with parchment aside, place salad ingredients in a large bowl. Add all the ingredients (for salad and dressing) into a mason jar and shake vigorously. Mix the spiced walnuts with sugar, cinnamon and nutmeg. Melt butter in a microwave bow,l then stir in the walnuts.Pour the nutmeg on the parchment paper and spread it out evenly. Sprinkle cinnamon sugar mixture on top. Bake for 10 minutes. To assemble the salad, add walnuts on the spinach & goat cheese. Spoon out as much dressing as you like, and refrigerate the mix once done. You can also add fruits such as apple, pomegranate etc. (credit:The Good Wife)
Dinesh Bherwani: Grilled Apple And Celery Salad(29 of32)
Open Image ModalExcutive Chef at The White Owl, Dinesh Bherwani says this salad is best enjoyed with a cold glass of beer!INGREDIENTSSalad8-10 sliced apple pieces 1g chopped celeryCinnamon powder to sprinkle30g sweet corn25g barley15-20ml balsamic dressing100g Romaine lettuceDressing 1 tsp sugar50 ml balsamic vinegar15-20 ml olive oilSalt and freshly ground black pepper to tasteMETHODIn a medium bowl, vigorously whisk together the vinegar, salt, pepper, and sugar till the sugar completely dissolves. When adding the olive oil, be sure to add slowly in a thin stream while still whisking with the other hand. Simply place the bowl in the centre of a dish towel curled into a circle around the base to stabilise it while whisking. Taste and season with salt and pepper accordingly. Sprinkle the cinnamon powder on the sliced apple and grill for a minute or two on both sides. Toss the corn, celery, barley, apple and lettuce with the balsamic dressing, and season with little salt and pepper. Just toss the salad lightly.Serve it immediately. (credit:The White Owl)
Noah Barnes: Roast Baby Aubergine with Goat Cheese Terrine(30 of32)
Open Image ModalHungry Monkey's chef Noah Barnes mixes up aubergines and pomegranates.INGREDIENTSSalad 80g baby aubergine 40g pomegranate 2 pieces flat bread 80g Rocket lettuce80g Ice berg lettuce Dressing60g curd 5g green chilli paste 15ml olive oil2ml lemon juice 2g lemon zest 2g roast garlic paste Salt and pepper to tasteTerrine60g goat cheese 60g cream 5g basil5g thyme 2g gelatine Salt and pepper to tasteMETHODCut and score the aubergine, generously sprinkle with salt and pepper and roast at 180ºc until golden brown.DressingIn a bowl whisk together all the ingredients to form an emulsion. Check seasoning and set aside.TerrineIn a saucepan, warm the cream. Once warm remove off the flame and add goat cheese and chopped basil, thyme and stir to form a smooth mixture. To this add the gelatine. Pour the mixture in a mould and allow to set in a cool dry place. Toss the lettuce and roasted aubergine in the prepared dressing in a bowl.Serve with warm flat bread, sprinkled pomegranate and a generous slice of the goat cheese terrine. (credit:Hungry Monkey)
Vivita Relan: Enchanted Forest Salad(31 of32)
Open Image ModalVivita Relan, co-owner of The Mad Teapot, loves her rocket leaves!INGREDIENTSDressing3 tbsp orange juice3 tbsp lemon juice1 tbsp honey1 tbsp olive oilSalt and black pepperSalad1/2 cup boiled French beans 1/2 cup boiled fennel bulbs 1/4 crumbled Feta cheese3/4 cup rocket leaves1/2 cup pearl of orangeMETHODToss it all up! (credit:The Wishing Chair)
Pavan Kumar Chennam: Raw Papaya With Sweet Chilli And Tender Coconut Dressing(32 of32)
Open Image ModalNothing goes better in summer than papaya, coconut water and sweet chilli according to executive sous chef Pawan Kumar Chennam from JW Marriott, New Delhi. INGREDIENTS125g raw papaya15ml sweet chilli sauce2 red fresh chillies15ml salad oilHandful of coriander springTender coconut water 5 cherry tomatoesSalt to taste METHODPeel the papaya then grate it. Place the grated bits in ice water and refrigerate. In a bowl add the tender coconut water and sweet chilli. Using a whisk, pour oil, and whisk it well. Remove the papaya and drain well, add the dressing to it toss well add the cherry tomatoes. Garnish with mint, coriander and crushed peanuts. Serve chilled. (credit:JW Marriott New Delhi Aerocity)