Mango Pickle is offering a special Easter Sunday dinner, highlighting modern Indian cuisine at their  restaurant in Chicago’s Edgewater neighborhood (5842 N. Broadway). Chef/owner Marisa Paolillo and partner Gregory Bazire team up to present modern Indian fare, blending traditional and innovative recipes with locally sourced meats, seasonal produce, and Indian-origin spices and other ingredients.

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Easter Sunday dinner will be served Sunday, April 21 from 5 p.m. to 9 p.m. Mango Pickle’s Sunday Chai service is available from 3 to 5 p.m. 

Here is Mango Pickle’s special Easter menu:

(v) = vegetarian

STARTERS

• (v) Masala Cashews     5
  • puffed lotus seeds
• (v) Samosa     6
  • spring vegetables, potato, date chutney
• (v) Paneer Pops     6
  • ginger, green chilies, cilantro chutney
• (v) Dal Doughnuts     7
  • ginger, green chilies, peanut & tomato chutneys

SPECIALS

• Live East-coast Scallop-in-the-Shell     16
  • seared rare, dusted in cocoa, butternut squash pureé, malai spices, turnips or Prepared tartar-style, tapioca pearls, peanut, cilantro “pani puri”
• Roast Leg of Lamb     24
  • Black pepper curry, ramps, young chickpeas, asparagus
• Feni Beef Short Ribs     24
  • cashew liquor, sliced coconut, fava beans, crostini
•  (v) Cashew & Cilantro Rice Cakes     8
  • micro greens, coconut chutney
• (v) Bhel Puri     10
  • butternut squash, apples, chickpeas, cilantro, puffed rice
• Sesame Grilled Pork Belly     15
  • black sesame paste, shaved radishes, beets
• (v) Paneer Pizzette     12
  • micro greens, shaved pink and green radishes, mango pickle
• (v) Saag & Paneer     18
  • mixed local leaf greens, maitake mushrooms, house garam masala
• (v) Three-Way Potato     18
  • bhajia (north), coconut kurma (south) & sukhi bhaji (west), oyster mushrooms
• Butter Chicken     18
  • charcoal grilled, mushrooms, low & slow tomato gravy, hint of cream, mini naan

SIDES

• slow-rise naan     3
• 5-spice basmati rice     5