Weekend food plan: Regional pop-up menus
When: Until 31 July
Where: HyLo, Building 30, K Dubash Marg, Kala Ghoda, Fort, Mumbai
Contact: 9004191901
Enjoy the last of the mango season with a pop-up that celebrates the king of fruits in all its glory. 'Aam Baat' is crafted by chef and writer Taiyaba Ali, and is a seven-course meal that reflects her heritage, borrowing from her roots in Malihabad (Lucknow district), which is known for its exceptional dasheri mangoes. Hosted at Indica, the menu beautifully blends in the romance of a much-loved fruit, with memory and storytelling. Highlights include dal moradabadi, qalya amba or mutton served with sheermal and a sweet and tangy salsa, and akhti that comes as a tofu (vegetarian)/prawn (non-vegetarian) dumpling paired with raw mango and mustard.
When:25 & 26 July (dinner), 26 & 27 July (lunch)
Where: Indica, Kh. 620, GF, Zero Number Road Ghitroni, New Delhi
Contact: 9810233892
Home chefs Arati Naik and Reshma Mane have teamed up for a pop-up experience that combines their rich food cultures of Kolhapur and Karwar. The thali menu comprises dishes from both the regions with a focus on spicy mutton delicacies like pandhara rassa, chicken Kolhapuri, raw banana vade, meat and prawn pickles, and coconut-rich curries. From tisrya (clams) and prawns to fried fish and dried mackerel kismori (salad/accompaniment), this is a feast for seafood lovers.
When: 25 July (dinner), 26 & 27 July (lunch)
Where: Lallubhai Park, Andheri (W), Mumbai
Contact: 9819875010
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Mint
4 days ago
- Mint
Weekend food plan: Regional pop-up menus
Odisha's diverse culinary traditions remain largely unexplored in the mainstream dining scene, despite its unique temple feasts, lip-smacking street snacks, and home cooking that honours seasonality and local produce. Savour all this and more at an ongoing Odia food pop-up, where the menu is thoughtfully curated by chef Ananya Banerjee, featuring favourites like dahi bada aloo dum, muri mansa, which is mutton curry served with puffed rice, kukuda bhaja, or fire-roasted chicken, dalma (lentils and vegetables), macha besara, or mustard-based fish curry to name a few. End your meal with Odisha's cult sweet dish chena poda, or baked cottage cheese. When: Until 31 July Where: HyLo, Building 30, K Dubash Marg, Kala Ghoda, Fort, Mumbai Contact: 9004191901 Enjoy the last of the mango season with a pop-up that celebrates the king of fruits in all its glory. 'Aam Baat' is crafted by chef and writer Taiyaba Ali, and is a seven-course meal that reflects her heritage, borrowing from her roots in Malihabad (Lucknow district), which is known for its exceptional dasheri mangoes. Hosted at Indica, the menu beautifully blends in the romance of a much-loved fruit, with memory and storytelling. Highlights include dal moradabadi, qalya amba or mutton served with sheermal and a sweet and tangy salsa, and akhti that comes as a tofu (vegetarian)/prawn (non-vegetarian) dumpling paired with raw mango and mustard. When:25 & 26 July (dinner), 26 & 27 July (lunch) Where: Indica, Kh. 620, GF, Zero Number Road Ghitroni, New Delhi Contact: 9810233892 Home chefs Arati Naik and Reshma Mane have teamed up for a pop-up experience that combines their rich food cultures of Kolhapur and Karwar. The thali menu comprises dishes from both the regions with a focus on spicy mutton delicacies like pandhara rassa, chicken Kolhapuri, raw banana vade, meat and prawn pickles, and coconut-rich curries. From tisrya (clams) and prawns to fried fish and dried mackerel kismori (salad/accompaniment), this is a feast for seafood lovers. When: 25 July (dinner), 26 & 27 July (lunch) Where: Lallubhai Park, Andheri (W), Mumbai Contact: 9819875010
Time of India
24-06-2025
- Time of India
Bengal's mangoes find a home in Awadhi flavours
Chef and writer Taiyaba Ali known for documenting and celebrating home cooked aspects of Lucknawi cuisine brought to Kolkata her pop-up titled Aam Baat co-curated by Shuli Ghosh of Sienna and bespoke experiences designer, Rini Chatterjee on June 14. The pop-up delved deeper into everyone's love for mangoes through a seven-course dinner of mango inspired dishes. While the pop-up represented Awadh and its flavours, the highlight of the seven-course dinner was the Jugalbandi between the flavours of Awadh and the mangoes of Bengal. Alongside the pop-up, we caught up with the chef who told us about the versatility of mangoes, its use in Awadhi cuisine and more. Riwayat aur raunaq: Breathing new life into old Awadhi recipes Chef Taiyaba Ali approaches her craft with a profound respect for culinary heritage, yet she believes in its dynamic evolution. 'Cultural continuity demands a balance between nostalgia and relevance. That's the lens I bring to every menu: to honour tradition while pushing its edges." For Chef Taiyaba, Awadhi cuisine is far from a static historical artifact. "Awadhi cuisine, rich with stories, techniques, and community wisdom, deserves to be seen not as historic but as something very much alive and moving forward, as a cuisine of the local communities as much as of the Nawabs,' she added. Mango- the muse, the medicine, the philosophy Mango is far more than just a sweet seasonal treat. Chef Taiyaba Ali, in her recent Kolkata pop-up, demonstrated its incredible versatility, calling it a "seasonal muse" that respectfully bridged two distinct culinary worlds. "With mango as our seasonal muse, this pop-up pays tribute to Lucknow's kitchens and flavours, while gently conversing Kolkata's lovely mangoes," Historically, the mango's role extended beyond mere flavour. 'Mango was integral to nutrition, medicine, and even philosophy. In the royal kitchens of Lucknow, raw mango proved its multifaceted genius by acting as a natural tenderizer in meat dishes, lending not only a distinctive sourness but also unique textures and sophisticated techniques, as seen in forgotten gems like Achraj (minced meat with raw mango) or Kalyan Amba (mutton simmered with mango). Furthermore, its adaptability shines through its ability to be savoured fresh in season or ingeniously preserved—pickled, dried, and stored—to enrich meals long after summer fades,' added the chef. 'Both Awadhi and Bengali cuisines thrive on seasonality. While the flavours of our menu were rooted in Lucknow, we made it a point to use mangoes local to Kolkata—like Gulab Khas and Himsagar, fazli. That's where the magic really began' 'We wanted diners to experience the emotional landscape of mango—its joy, nostalgia, surprise, and simplicity. Each course is anchored in a different variety of mango, reflecting how it's loved in different pockets of Lucknow at different times' 'I want people to feel the plurality of mangoes, of communities, of recipes passed down quietly over generations. The real flavour of Indian mangoes is not singular' -Chef Taiyaba Ali On the menu >Aam papdi >Dal moradabai >Murgi karari kairi wali >Akhti >Aam panna popsicle >Qalya amba >Achraj Pulao >Mango balai
Hindustan Times
23-06-2025
- Hindustan Times
Sips with a side of surprise: The rise of edible cocktail garnishes in India
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