07/07/2015 8:38 PM IST | Updated 15/07/2016 8:25 AM IST

15 Mumbai Eateries You Shouldn't Miss This Ramzan

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Fatima Bibi's malaai (cream) saandal is a delicious secret that has been preciously guarded by the patrons of Minara Masjid Lane, and Mohammed Ali Road in Mumbai for over three decades. Bibi's sweet offering is especially popular during the month of Ramzan, which is also when Mohammed Ali Road, Nagdevi Street and Bhendi Bazaar transform into havens of culinary delight.

Colourful, aromatic and buzzing with people, these streets house some of the best eating joints: Kebab sellers compete for space and customers, paya, haleem and falooda flow in abundance, and eventually one cannot help but loosen the notches on their belt in preparation for the feast that is to follow.

Of all the variety that is available and cannot possibly be covered in one night (or even a week for that matter), here are 15 other eateries that warrant a visit during this season.

  • Chinese n Grill
    Chinese n Grill
    Kirti Poddar/Flickr
    Come 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
  • Haji Tikka Corner
    Haji Tikka Corner
    Ayandralli Dutta
    A 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
  • Suleiman Usman Mithaiwala
    Suleiman Usman Mithaiwala
    Ranjith Shenoy/Flickr
    Don'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
  • Bara Handi
    Bara Handi
    Jauher Ali Nasir/Flickr
    Its 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
  • Altaf Bakery
    Altaf Bakery
    Ayandralli Dutta
    The 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,
  • Burhanpur Jalebi Centre
    Burhanpur Jalebi Centre
    Shreyans Bhansali/Flickr
    Darker, 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
  • Taj Ice cream
    Taj Ice cream
    Anuradha Sengupta/Flickr
    The 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.
  • Al Madina fast food
    Al Madina fast food
    Premshree Pillai/Flickr
    If 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.
  • Badri Sweets
    Badri Sweets
    Sometimes you just cannot get enough of a good malpua. Badri Sweets (a stone's throw from Bara Handi) makes a mean double egg malpua 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.
  • Jaffer Bhai’s Delhi Darbar
    Jaffer Bhai’s Delhi Darbar
    You 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
  • Imam Sharbatwala
    Imam Sharbatwala
    Be 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.
  • Noor Mohammadi Hotel
    Noor Mohammadi Hotel
    SAJJAD HUSSAIN via Getty Images
    Possibly 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
  • Shalimar
    Almost 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
  • Baba Falooda
    Baba Falooda
    Creamy 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.
  • Bade Miya
    Bade Miya
    Somewhat 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
  • Vikas Khanna: Daikon Radish Salad with Tomatoes and Peanuts
    Vikas Khanna: Daikon Radish Salad with Tomatoes and Peanuts
    Vikas Khanna
    Michelin Chef Vikas Khanna says this light summer salad is always a crowd delight, and very convenient when serving large groups (this recipe serves 4). INGREDIENTS 3 large daikon radishes 1 small red onion, finely chopped 2 large ripe tomatoes, seeded and finely chopped 3 tablespoons finely chopped fresh cilantro Juice of 1 lemon 2 green chilies, finely chopped 2 tablespoons peanuts, roasted 1 lime, cut into wedges Salt to taste METHOD Cut 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.
  • Jiggs Kalra: Curry leaf And Pepper Prawns Salad
    Jiggs Kalra: Curry leaf And Pepper Prawns Salad
    Masala Library
    Restauranteur Jiggs Kalra serves this intriguing salad in his restaurant Masala Library to really get the Indian-cuisine loving tastebuds asking for more. INGREDIENTS Thayir Satham 200g boiled rice 200g yogurt 5g chopped ginger 2g chopped green chilli 30g chopped cucumber 10g chopped raw mango 10g chopped onion 2.5g mustard seeds 3g urad wash 1g asafoetida 5g curry leaf 10g grated coconut 2g chopped coriander roots 5ml coconut oil Salt to taste Curry Leaf and Pepper Prawns/ Asparagus 200g prawns / asparagus 10g chopped ginger 25g chopped garlic 2.5g chopped green chilli 15g black crushed black pepper 2g chopped coriander 2ml lemon juice 15ml refined oil Salt to taste METHOD Thayir Satham Take 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 Asparagus Peel 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.
  • Karen Anand: Carrot, Peanut and Prune Salad
    Karen Anand: Carrot, Peanut and Prune Salad
    Karen Anand
    Gourmet doyen Karen Anand has unveiled this healthy salad recipe that complements Indian dishes perfectly (it serves 6). INGREDIENTS 500gm orange carrots, peeled and cut into juliennes (red ones tend to be too watery) 1/2 cup roasted peanuts, roughly chopped 6-8 California prunes 2 tbsp chopped coriander 2 tbsp sesame seeds, roasted Dressing ½ cup orange juice (tetra pak juices are fine) ¼ cup lime juice 2 tbsp sugar 1 tsp whole cumin, roasted and crushed roughly ½ tsp salt ½ tsp pepper METHOD Put 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.
  • Nishant Choubey: Peruvian Quinoa Salad
    Nishant Choubey: Peruvian Quinoa Salad
    Nishant Choubey, Ducit
    Prepped 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. INGREDIENTS 100g quinoa 20g Californian red grapes 10ml white wine 100g black olives 5g cumin powder 30ml extra virgin olive oil 1 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.
  • Ranveer Brar: Kiwifruit and Shrimp Summer Salad
    Ranveer Brar: Kiwifruit and Shrimp Summer Salad
    Ranveer Brar
    Chef 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. INGREDIENTS For Honey Lime Vinaigrette Dressing 1/3 cup Lime Juice 2 tbsp Honey 1 Garlic Clove, minced 1 ½ tbsp Thai basil, chopped fine ¼ cup Olive oil Sea salt to taste Freshly ground black pepper For Kiwi Shrimp Salad 3 cups cubed golden kiwi (cut into 1-inch cubes) 1 cups, fresh watermelon, cubes 1 cup, shrimp (medium size), shelled and deveined tail on ½ cup celery, chopped fine (about 2 stalks) 24 fresh or tinned lychee (shelled, pitted, and torn or cut into large pieces) 2 oranges, segmented Mint leaves Pepper rings METHOD For Dressing In 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 Salad In 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.
  • Vivek Rana: Green Totapuri Ribbons Thai Pomelo Salad
    Vivek Rana: Green Totapuri Ribbons Thai Pomelo Salad
    Indian Accent
    Supplied 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. INGREDIENTS For Jaggery Dressing 100g jaggery 100ml lemon juice 50g Aam chur dry (soaked) 75g Salt 50g chopped garlic 20g freshly chopped red chilies 6tbsp Dark soya For Salad 100g totapuri mango 75g 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)      METHOD For Dressing Mix all the ingredients and make a fine mixer. For Salad In 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  
  • Varun Pereira: Salmon Khan Salad
    Varun Pereira: Salmon Khan Salad
    Monkey Bar Bengaluru
    Chef 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. INGREDIENTS 80g glass noodles (boiled) 1tsp garlic chili sauce 3ml sesame oil 2ml fish sauce 3ml lemon juice 1/4 chopped ginger 10g roasted peanuts 30g Chinese cabbage 5g bean sprouts 10g fresh coriander fresh 10g finely chopped scallion 70g smoked salmon METHOD Heat 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.
  • Gunjit Chawla: Thai Pomelo Salad
    Gunjit Chawla: Thai Pomelo Salad
    Threesixty Degrees, The Oberoi New Delhi
    Chef Gunjit Chawla from The Oberoi, New Delhi's famous restaurant Threesixty degrees, loves this Thai pomelo salad that makes for an excellent healthy meal. INGREDIENTS Dressing 5g palm sugar 5g Siracha chilli sauce 20g sweet chilli sauce 5g tamarind pulp 1g Aromat powder 2ml lemon juice Water (to dilute the dressing) Salad Pomello (peeled and broken into chunks) 203 sprigs fresh coriander Spring onion greens (optional) Cashew nuts Peanuts METHOD Mix 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.
  • Narender Sharma: Vegetable And Quinoa Timbale With Fruit Salsa
    Narender Sharma: Vegetable And Quinoa Timbale With Fruit Salsa
    Ananda Spa
    Chef Narender Sharma of Ananda Spa, known for its nutritional fare, tells you how to add a zingy, fruity flavour to salads with this recipe INGREDIENTS 50g quinoa 20ml olive oil 5g chopped onion 5g chopped garlic 5g zucchini (diced and blanched) 5 bell peppers (diced and sautéed) 5g broccoli (small florets and blanched) 4g salt 1g pepper 16 garlic croûte Fruit Salsa 20g apple 10g kiwi 10g muskmelon 10g papaya 10g pineapple 10g olive oil 10ml lemon juice 05g fresh mint leaves 04g salt METHOD Fruit salsa Dice all the fruits evenly and mix all together. Add lemon juice, chopped mint and little of olive oil. Adjust seasoning. Salad Take 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.
  • Shamsul Wahid: Smoked Beetroot & Tangerine with Asparagus Salad
    Shamsul Wahid: Smoked Beetroot & Tangerine with Asparagus Salad
    Smoke House Deli
    The chef for Smoke House Deli, Shamsul Wahid, adds a citrusy zing to ordinary beetroots. INGREDIENTS Salad 100g arugula 1 orange sliced 10g toasted walnuts 50g Feta Smoked Beetroot 2 beetroots 300 ml orange juice 1 Star anise 5g coriander seeds 30ml balsamic vinegar Guava Emulsion 100ml guava juice 1 star anise 10g cinnamon 50ml synthetic vinegar METHOD Smoked beetroot Peel 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 emulsion Combine 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.
  • Mrigank Singh: Smoked Salmon Salad
    Mrigank Singh: Smoked Salmon Salad
    Mrigank Singh, executive chef at blueFROG, whips up a clever salmon-based recipe. INGREDIENTS 70g smoked salmon 20g Caper berries 5g wild rice 40g malta orange 1g chives 2g wasabi paste 20g mayonnaise 30ml burned leeks 3g dill leaves 100ml orange juice Smoked Salmon Mousse 100g salmon 30ml cream 1g chopped chives METHOD Make 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.
  • Manu Chandra: Grape and Goat Cheese Salad
    Manu Chandra: Grape and Goat Cheese Salad
    Olive Bengaluru
    Chef Manu Chandra, the executive partner for Monkey Bar across India, adds a new twist using grapes to his salad. INGREDIENTS Grapes 300g assorted grapes (sliced and deseeded) 500ml Chenin Blanc 1tbsp sugar 3 cloves 1 bay Leaf 1tsp balsamic vinegar 2cups water Dressing ½ cup hung curd 1tbsp reduced balsamic 2tbsp olive oil Salt and pepper to taste Salad 150g assorted lettuce (more arugula) ½ cup toasted walnuts ½ cup crumbled goat cheese METHOD For 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.
  • Keenam Tham: Goat Cheese And Spiced Walnuts Salad
    Keenam Tham: Goat Cheese And Spiced Walnuts Salad
    The Good Wife
    This 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. INGREDIENTS Salad 2 cups pre-washed spinach 2 oz goat cheese – crumbled Dressing 2 tsp garlic, minced 2 tsp shallots, minced 2 tsp grainy Dijon mustard 2 tsp dried oregano 2 tsp dried parsley ½ tsp salt 1/4 cup red wine vinegar 1 ¼ cup extra virgin olive oil 2 tsp parmesan cheese finely grated Spiced Walnuts 1 cup walnuts 2 tsp butter, melted 5 tsp granulated sugar 1 tsp cinnamon 1 tsp nutmeg METHOD Preheat 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.
  • Dinesh Bherwani: Grilled Apple And Celery Salad
    Dinesh Bherwani: Grilled Apple And Celery Salad
    The White Owl
    Excutive Chef at The White Owl, Dinesh Bherwani says this salad is best enjoyed with a cold glass of beer! INGREDIENTS Salad 8-10 sliced apple pieces 1g chopped celery Cinnamon powder to sprinkle 30g sweet corn 25g barley 15-20ml balsamic dressing 100g Romaine lettuce Dressing 1 tsp sugar 50 ml balsamic vinegar 15-20 ml olive oil Salt and freshly ground black pepper to taste METHOD In 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.
  • Noah Barnes: Roast Baby Aubergine with Goat Cheese Terrine
    Noah Barnes: Roast Baby Aubergine with Goat Cheese Terrine
    Hungry Monkey
    Hungry Monkey's chef Noah Barnes mixes up aubergines and pomegranates. INGREDIENTS Salad 80g baby aubergine 40g pomegranate 2 pieces flat bread 80g Rocket lettuce 80g Ice berg lettuce Dressing 60g curd 5g green chilli paste 15ml olive oil 2ml lemon juice 2g lemon zest 2g roast garlic paste Salt and pepper to taste Terrine 60g goat cheese 60g cream 5g basil 5g thyme 2g gelatine Salt and pepper to taste METHOD Cut and score the aubergine, generously sprinkle with salt and pepper and roast at 180ºc until golden brown. Dressing In a bowl whisk together all the ingredients to form an emulsion. Check seasoning and set aside. Terrine In 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.
  • Vivita Relan: Enchanted Forest Salad
    Vivita Relan: Enchanted Forest Salad
    The Wishing Chair
    Vivita Relan, co-owner of The Mad Teapot, loves her rocket leaves! INGREDIENTS Dressing 3 tbsp orange juice 3 tbsp lemon juice 1 tbsp honey 1 tbsp olive oil Salt and black pepper Salad 1/2 cup boiled French beans 1/2 cup boiled fennel bulbs 1/4 crumbled Feta cheese 3/4 cup rocket leaves 1/2 cup pearl of orange METHOD Toss it all up!
  • Pavan Kumar Chennam: Raw Papaya With Sweet Chilli And Tender Coconut Dressing
    Pavan Kumar Chennam: Raw Papaya With Sweet Chilli And Tender Coconut Dressing
    JW Marriott New Delhi Aerocity
    Nothing goes better in summer than papaya, coconut water and sweet chilli according to executive sous chef Pawan Kumar Chennam from JW Marriott, New Delhi. INGREDIENTS 125g raw papaya 15ml sweet chilli sauce 2 red fresh chillies 15ml salad oil Handful of coriander spring Tender coconut water 5 cherry tomatoes Salt to taste METHOD Peel 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.

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