Thoughtful innovation with fruits

Junglee Billee is just 5 months old and they are engrossed in innovating their menu. It’s their first summer in Delhi, and the Mumbai-themed restaurant is conceptualising more dishes to offer Delhiites. The new Summer Menu which is on its way has some quirky variants of food based on fruits.

Going by the idea that summers in the city are so hot that it reduces one’s appetite to half, Chef Pawan decided to make small portioned foods with fruits.

 The menu strikes as refreshing as you will read through melons, mangoes, lime and lemon. The Rocket and Watermelon Salad and Watermelon Buttermilk Soup will cool you down. The salad looks as good as it tastes and the contents itself have a cooling effect — rocket leaves, scooped watermelon, feta cheese, amaranth seeds topped with vinaigrette dressing. Vitamin Kurmure Bhel; granny smith apple, pomegranate, tamarind sauce, puffed rice and sev is an experiment on Bombay bhel, and is too good to let go.

The Amarkhand with Poories and Mohd Ali Chicken Boti Kebab are one of the mains, though portion size is that of a starter. Kudos to the experimentation, the alphonso mango, hung curd, saffron, roasted nuts are a great amalgamation, definitely a new dish worth trying in the city.
 
The only drawback in such a menu is that the sweet taste becomes a bit too much after having more than two kinds. Also, a menu which holds only fruit options is not going to satiate one’s hunger completely because many of these fruits are appetisers.
So a good amount of salty tid-bits should also adorn the menu.

But the selection of fruits is smart. A cooler or cocktail with one of the mains or sides is good to go with for a short evening chat over food or if one is on a ‘serious’ diet.

But if one comes over an afternoon meal or dinner, they’d still like to refer to the main menu.