At The Bombay Canteen, the Canteen Dahi Bhalla offers another take on the idea. “It’s our refreshing take on the classic street snack, served cold with creamy dahi and a fruit medley of pomelo, pickled melon, grapes, pomegranate, and lychee. Alongside amchur chutney, raw mango chutney, tempura crumbs, sev, and our signature spice blends. All of those elements come together to create layers of flavour and make the dish much more dynamic,” shares Hussain Sahzad, Executive Chef, Hunger Inc. Hospitality.
At Papa’s, the Foie Gras Laddoo takes the pairing somewhere more unexpected: a goose liver pâté bite with nutmeg and Kashmiri quince. It is one of the opening bites on the menu and a fine example of how fruit and spice can complement richer flavours. “Another is a dish of Red Snapper with Coconut Milk, herbs like spearmint and basil, and a spicy raw mango granita that brings brightness and contrast to the dish,” adds Hussain.
At Fireback, in Goa, Mumbai and now Hyderabad, fricy flavours come naturally. “Thai cuisine has always played with fruit, heat, acidity, and salt, long before the term existed. We use ripe tropical fruits to cool the palate, citrus to brighten, and fresh chillies to build heat that lingers rather than overwhelms. It’s about balance, the fire excites, the fruit soothes, and together they keep you coming back for another bite,” says Chef Kaustubh Haldipur, Cluster Executive Chef, Fireback.
