Warm up with these winter dishes

1.Cauliflower and Leek 2.0

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The cauliflower and leek dish is a perfect mix of richness, acidity and flavour. A delicious broth to warm the cockles of your heart. Head chef Rishim Sachdeva shares, “We use hazelnut milk as a puree to round off the smoky bbq cauliflower with burnt leek molasses, and fresh dill to balance the sweetness from the pomegranate.” 
At: Olive Bar & Kitchen, Khar (W)

2.Cottage Cheese Steak with Lemon Paprika Sauce

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Bake House douses its slab of cottage cheese in a delicious spicy Paprika cheese sauce and serves it on a bed of zesty herb-infused rice along with healthy veggies. The paprika, alongwith the herbs and pepper will surely warm you up, and since it’s all healthy you don’t have to worry about packing on the winter pounds. 
At: Bake House Cafe, Kalaghoda

3.Herb roasted Turkey

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Part of a signature winter menu, the Herb roasted Turkey is served with country-style potato and shallot jus. Chef Roger Gonsalves says, “This is a European dish and usually people make it during Thanksgiving, which marks the beginning of the festive and winter season. Adopting the tradition of Europe, we introduced this dish this winter season on our menu!” 
At: Mondo Fine Dine, Dahisar

4.Korma Seb Wazwaan

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Beetroot, apple and white onions are the three main ingredients in this dish. All three of them are well-suited during winters because they are seasonal winter grown vegetables. 
At: Ummrao, Courtyard by Marriott, Andheri-Kurla Road

5.Kumaon-Style Greens with Mandua Roti

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Kumaon-Style Greens with Mandua Roti

Jaggery is regarded as a winter warmer while millet roti gives the body the necessary fibre and assists in maintaining bone health. Together they make the Kumaon Greens and Mandua roti the ideal winter superfood according to Shikha Nath, brand director, Bombay Brasserie. 
At: Bombay Brasserie, Worli

6.Laal maas

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A winter speciality in Rajasthan is now up for sampling in Mumbai. The red meat alongwith the spices make it an ideal winter offering. 
At: Autumn Bar and Bistro, Andheri (W)

7.Pork ginger garlic

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The Pork ginger garlic is served here with mash and mushroom cranberry bacon toast. “Pork shoulder is full of flavour and makes a terrific stew in its own right, though all the ingredients of this dish are sourced locally, but its uniqueness lies in the amount of heat created when put together as a dish, says head chef, Nishant Mitra and chef Harsh Parikh. 
At: Eddie’s Bistro, Bandra (W)

8.Warm spiced apple cake

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A classic old-school dessert, the apple cake with a drizzle of caramel is a perfect fit for winter morning sugar cravings according to chef Onkar Samarth. Here’s where you can have your fill of it. 
At: Bombay Coffee House outlets in the city

9.Roasted Almond, baby spinach and edamame scented soup

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The goodness of almonds and baby spinach makes this soup a hearty one. Flavoured with edamame, this dish is great for the winters as it’s healthy and tasty. 
At: Keiba, Mahalaxmi

10.Potato Gratin Dauphinois

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This is a classic French dish with a twist as Brie cheese is used to prepare it with some Indian sweet potatoes. It’s an earthy dish, which is a seasonal favourite. 
At: Slink & Bardot, Worli

11.Cream of Pistachio and Broccoli Soup

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Both pistachio and broccoli find their way into this creamy, velvety soup that lets you enjoy healthy goodness one spoon at a time. 
At: Toast Bistro Bar, Andheri (E)

12.Mustard Chicken with winter vegetables

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DIY

INGREDIENTS

• 1.8 kg Chicken
• 2 onions
• 6 celery sticks 
• 6 carrots 
• 2 bay leaves 
• 2 thyme springs
• 50 gms butter
• 100 smoked bacon lardons
• 3 small turnips, peeled and cut into wedges
• 1tbsp plain flour
• 2 tbsp whole grain mustard 
• 3 rounded tbsp crème fraiche
• A handful of parsely chopped

METHOD

Put the chicken in a large pot. Halve an onion, a celery stick and a carrot. Add herbs, peppercorns and a dash of salt. Add water to come halfway up the chicken, bring to a boil, then cover and simmer for one-and-a-half hours. Cool slightly, remove the chicken in a dish, then strain the stock into a bowl. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces. Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for five minutes until just starting to brown. Add the remaining veggies, then fry for two minutes. Stir in the flour, then cook for a minute. Measure 900 ml stock, then gradually add to the pan, stirring. Cover, then simmer for 20-25 minutes until vegetables are tender. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley. 
Recipe courtesy: Agent  Jacks - S