Mango Pickle, the Indian restaurant in Chicago’s Edgewater neighborhood (5842 N. Broadway) has expanded its menu with the addition of new prix fixe tasting options in addition to its ala carte selections.
“We’ve expanded our prix fixe menu to reflect the small-kitchen, creativity and personalization we want to continue being known for,” said Chef/Owner Marisa Paolillo. “The prix fixe enables us to curate a progression of dishes that showcase the two key elements of our modern Indian cuisine. First, we want to reflect the season by incorporating local seasonal ingredients into our dishes. Second, we want to highlight the elements of a dish that make it uniquely Indian.”
According to Paolillo “Our experience living and working in India taught us that there is not much standardization in Indian cooking,” she said. “There are basic regionally-specific guidelines plus a multitude of adaptations that are driven by the region, the season, accessibility to ingredients and the personal preferences of the cook.”
The new menu offers two prix fixe menus, one offering both meat and vegetarian dishes and the other offering only vegetarian dishes. Both menus include six courses. The meat-included prix fixe menu ($56) begins with Bhel Puri, a snack-like dish from India’s western coast, prepared with raw mango, green chickpeas, sorrel, three chutneys and sev, a traditional snack food made with graham flour and spices. The second dish is Unwrapped Samosa, with rutabaga, potato, date chutney and cilantro. The third course features a seasonal delicacy, Soft Shell Crab ‘65’ Style, made with a delicious spiced batter, served with lemon pickle dip. The final savory dish on the menu is Kosha Mangsho, a curry from Bengal in the northeastern region of India, prepared with yogurt, ginger, black cardamom, green asparagus and micro herbs. Two sweet dishes form the finale: Sorbet & Soda combines the flavors of orange, Campari and meringue, and the Pots de Crème is rich with chocolate ganache, brûlee banana and sandesh, a sweet delicacy made using paneer. Guests complete their meal with a choice of a comforting hot beverage served with traditional laddoo (sweets)—Tusli infusion, Chai tea or South Indian Coffee.
The all-vegetarian tasting menu ($49) overlaps with the other tasting menu, but the Soft-Shell Crab dish is replaced with the vegetarian Mushroom Korma, a braised dish with cremini mushroom, fingerlings and coconut curry and served with mini naan. Also, Spring Green Paneer replaces the Kosha Mangsho; it is prepared with asparagus, ramps, kale and millet.
Mango Pickle’s spring à la carte selections include some signature dishes revised with spring seasonal ingredients and some newcomers. The Pork Belly ($12) appetizer is prepared with sesame paste and radish. Another starter, Cashew Rice Cake ($12) is embellished with micro greens and prepared in a coconut curry sauce. The ever-popular Butter Chicken ($18) is charcoal grilled, enveloped in a low and slow tomato gravy with a dash of cream and served with mini naan.
New à la carte entrées for Spring include Chicken 65 ($14), a fried boneless chicken breast served with pickled onions and date chutney; Spring Vegetable Clay Pot ($24), prepared with green garlic-sesame chutney, turnips, fava and fingerling potatoes; Lamb Khichda ($23) is a slowly cooked dish prepared with moong dal, millet, yogurt, sev, mango pickle and served with garlic chutney. Fish and seafood lovers will enjoy the Grilled Sable Fish ($30), tandoori spiced and served with asparagus, lemon pickle ad turmeric rice; and the Maine Wild Caught Lobster ($35) served with coconut malai curry and red rice.
Spring dessert choices ($9) are Orange Cheese Cake with jaggery crumble and candied tulsi and Mishti Doi, prepared with yogurt, chocolate and nougatine.