Latest news with #Aguachile
The Hindu
12-06-2025
- Entertainment
- The Hindu
New menus in Mumbai you should try this weekend
In Mumbai, the one constant on the dining scene is that nothing stays the same for too long. From neighbourhood favourites to new openings, Mumbai's F&B space thrives on reinvention. Menus are rewritten, old classics get new life, and familiar addresses quietly slip in seasonal surprises. Which is precisely why even your favourite spots deserve a revisit every now and then. This weekend, if you are looking for a reason to dine out, these new menus — from playful reinterpretations to thoughtful ingredient-led dishes — might just tempt you back to your old haunts, but with plenty that is new. La Loca Maria's summer taqueria menu Chef Manuel Olveira's new Taqueria menu at La Loca Maria is a vibrant, flavour-packed summer special. What began as a hit limited-run in 2019 — inspired by co-owner (and Chef Manuel's wife) Mickee Tuljapurkar's taco memory in Amsterdam — now returns, blending Spanish-Mexican flavours with playful finesse. Expect silky guac and chips with purple corn crisps, coastal-fresh Aguachile, and crisp tostones topped with everything from pumpkin to sashimi-grade tuna. Tacos take centre stage: think tempura avocado and sweet potato with chipotle and goat cheese, flame-grilled tacos piratas with tenderloin, and slow-braised lamb tacos in adobo. The tetelas — griddled masa pockets — offer confit duck or king oyster mushroom fillings, while pistachio-stuffed churros end the meal on a sweet note. Wash it all down with mango margaritas, smoky mezcal palomas, or refreshing aguas frescas. The Taqueria runs through June 2025. Fatima Villa, 29th Road, Pali Hill, Bandra West, Mumbai - 400050; for reservations, call 9324404335 Lovefools launches 'Lunchish' Lovefools, a Bandra favourite, introduces a new menu, Lunchish, which exists somewhere between breakfast, brunch and lunch, but refuses to be boxed in. As Chef Sarita Pereira explains, 'We wanted to create something that tastes just as satisfying at 11 am as it does at 4 pm.' They are closed on Mondays. The globally inspired menu reads like a culinary travelogue. The Jay Fai Bucket List transforms Bangkok's crab omelette with Kerala moilee curry. Sawadee Mango Toast pairs mango with Thai chilli-lime papaya salad. The Mexican Khichu reinvents Gujarat's comfort dish with jalapeños, raw mango salsa and paprika cornflakes. Panji to Pattaya fuses Goan prawns with Thai noodles and coconut milk, while the Katsu 'Curry' Benedict layers katsu chicken, poached egg and Japanese curry hollandaise on toasted brioche. C14, 525, Ranwar, Bandra West, Mumbai, Maharashtra 400050; for reservations, call 9820203360 Gigi's new menu blends European finesse and Japanese subtlety Celebrity favourite, Gigi has a new ingredient-led menu by Chef Beena, where European techniques meet nuanced Japanese flavours. From the light, bright seabass pomelo ceviche to the punchy yuzu kosho prawns, each dish reflects Gigi's quiet sophistication. Seasonality shines through in the tortellini de automne, while the miso glazed celeriac fondant and Portobello steak spotlight vegetable-forward, slow-cooked depth. The shimo no kare offers a soulful reinterpretation of Japanese curry, and the miso truffle udon delivers rich, umami depth. Dessert arrives in the form of the noir caramel — a balanced bittersweet finale. 14th Rd, Bandra West, Mumbai, Maharashtra 400050; for reservations, call 8976943116 With love, from Hanoi, at JW Marriott Mumbai Juhu From June 13th to 22nd, JW Marriott Mumbai Juhu, in collaboration with JW Marriott Hanoi, presents With Love From Hanoi — a Vietnamese food festival at Lotus Café. Guest chef Huong Nguyen, sous chef at JW Marriott Hanoi, is curating a menu that celebrates Vietnam's rich culinary heritage. Expect fragrant pho, crisp banh xeo, fresh spring rolls and flame-grilled meats, alongside Vietnamese crab cake, papaya salad with herbs, braised banana with tofu, fried tiger prawns with salted egg, and steamed grouper with soy. An interactive chicken pho station rounds out the experience. The beverage programme, in partnership with Suntory Toki, offers inventive cocktails such as the Toki Highball, Wasabi Sour, and Matcha Haiboru — blending Vietnamese ingredients with whisky's smoky, smooth notes. The festival culminates with a special Vietnamese-inspired Sunday brunch on June 22nd. JW Marriott Mumbai Juhu, Juhu Tara Rd, Juhu Tara, Juhu, Mumbai, Maharashtra 400049. The Vietnamese food festival is priced at ₹3,200 plus taxes and the Vietnamese-inspired Sunday brunch is priced at ₹3,600 plus taxes exclusive of alcohol and ₹4,800 plus taxes inclusive of alcohol. For reservations, call 9004616506 Scarlett House launches its emotion-led signature cocktail programme Tucked away in Bandra's quiet lanes, Scarlett House introduces its new signature cocktail programme. Themed Art is Emotion, each drink is designed to evoke specific feelings, blending flavour with memory, art, and play. Highlights include Nostalgia — Jameson Whiskey, balsamic, and Parle G, nodding to bittersweet memories — and Inspiration, a vibrant tribute to Jackson Pollock, using Pistola Joven, marjoram and cacao butter-splattered ice. Passion brings together Mediterranean aphrodisiacs like artichokes and shiitake, while Idyllic is presented in a porthole infuser for maximum theatre. The playful Wishful Thinking invites guests to spot a word in a puzzle to determine their mystery cocktail, while Transcendence blindfolds drinkers, using scent to spark sensory escapism. Red Bungalow, 3, Pali Rd, opposite Yellow Rose Building, Pali Village, Bandra West, Mumbai 400050; for reservations, DM @scarletthousebombay on Instagram
Yahoo
05-04-2025
- General
- Yahoo
Chef's recipe from the Top 10: Aguachile by No. 1, Puma
From the chefs at Puma in Detroit, No. 1 on the 2025 Detroit Free Press/Metro Detroit Chevy Dealers Top 10 New Restaurants & Dining Experiences list, this aguachile is cool and refreshing, with cooked shrimp in a broth of juiced cucumber, celery and jalapeno, then mixed with spicy red onion and sliced cucumber and balanced with lime juice and a generous (don't skimp) pinch of salt to bring out the flavors. Serves: 4 / Prep time: 30 minutes / Total time: 1 hour plus chilling time No. 1: Puma, an Argentinian joint where fire and ice collide, is Detroit's best new restaurant Aguachile: 2 English cucumbers 2 stalks of celery 1 jalapeno, stem removed 1 bunch of cilantro 2 cloves garlic 1/4 cup lime juice Salt to taste For plating: 2 cups large cooked shrimp 1 tablespoon lemon juice 1 cup cucumber, quartered and sliced 1 cup sliced red onion 2 tablespoon jalapeno, chopped 2 tablespoons cilantro, chopped 8 yellow corn tostadas Salt to taste Juice all ingredients for Aguachile broth and mix well, seasoning with salt to taste. Chill and set aside. (If you don't have a juicer, puree until very smooth in a blender or food processor.) Add the cooked shrimp to a large mixing bowl. Drizzle with lemon juice and a generous pinch of salt, stir well. Add remaining ingredients and the chilled Aguachile broth. Mix well to coat everything in the broth. Transfer to a chilled serving bowl and garnish with additional red onion, picked cilantro and sliced jalapeno. Serve with corn tostadas. From Puma in Core City, Detroit. Tested by Susan Selasky Pairing two crisp ingredients, jicama and apple, with a citrus dressing makes this salad a favorite at Puma. The dressing has a wow factor, blending sweet and citrusy with a well-balanced, peppery bite from Aleppo pepper. Serves: 4 / Prep time: 30 minutes / Total time: 45 minutes More: 6 great recipes from 25 years of Free Press top restaurants series Dressing: 1/2 cup lime juice 1/2 cup lemon juice 1 cup maple syrup 4 cloves garlic, grated 2 teaspoons Aleppo pepper Salad: 3 cups green apple, julienned 3 cups jicama, peeled and julienned 1 cup red onion, sliced thin 1 tablespoon chopped cilantro plus more for garnish 1 tablespoon thinly sliced jalapeno 1 tablespoon lemon juice Salt to taste For the dressing, combine all ingredients in a blender and mix well until uniform. Add remaining ingredients to a large mixing bowl and combine with dressing. Toss well to coat everything in the dressing and season with salt to taste. Transfer to a large serving bowl with all of the liquid and garnish with additional sliced red onion, cilantro leaves, and sliced jalapeño. From Puma in Detroit Tested by Susan Selasky This article originally appeared on Detroit Free Press: Top new Detroit restaurant Puma shares recipe for refreshing aguachile
