The best-dressed salads from Delhi, Mumbai, Bengaluru and Goa

Ismat Tahseen

The weather sure is hot and we’re sure that your meals cravings are all about light, flavoursome fare! How about kickstarting the week with crunchy, delicious salads, that also make for a perfect meal-in-one? We scouted around for a list of the best salads to add to your lunch and dinnertime plans from Mumbai, Delhi, Bengaluru and Goa. Toss, shake and crunch away!

 

HERE’S WHERE TO ENJOY THAT DELICIOUS BOWL

MUMBAI

Chilled Soba Noodle Salad

A chilled soba noodle salad is unique due to its cold temperature, maker for the apt accompaniment to a hot day. It packs the distinctive flavour and texture of soba noodles, the variety of ingredients it can incorporate, its Japanese influence, nutritional benefits, customization options and cultural significance. These factors combine to create a refreshing and distinct dish that stands out among salads.
Where: 145 Cafe & Bar, multiple outlets – Fort, Kamala Mills, Bandra and Andheri
Cost: INR 450

Tea Leaf Salad

A signature dish at Burma Burma, this is a delicious combination of flavors and richness from avocado and pickled tea leaves (laphet) enhanced with chili. The streets of Burma are lined with salad shops serving all kinds of salads throughout the day celebrating the fresh produce and strong flavours of the Burmese cuisine. In a similar fashion, a meal at Burma Burma would be remiss without a salad. The Mandalay Laphet Thoke or Tea Leaf Salad is a unique delicacy of Burma wherein 80% of the tea production is used to make Laphet. This salad is an assorted mix of flavours and textures, from soft pickled tea leaves to crisp lettuce, crunchy nuts, toasted sesame seeds, fried garlic and tomatoes.
Where: Burma Burma outlets
Cost: INR 520

Aunty Pey Pey’s Guava Salad

Named after a popular salad shop owner in the city of Bagan which the team at Burma Burma frequently visit. Medium ripe guava fruit tossed in a signature roasted chilli and crunchy peanuts blend, served with sriracha and guava shards. On their recent visit to Burma, the culinary team met Aunty Pey Pey, who could turn any ingredient into a delightfully refreshing salad. Taking inspiration from her guava salad, Burma Burma’s Aunty Pey Pey’s Guava Salad comprises medium-ripe guava tossed in roasted chilli and crunchy peanuts and served with guava and Sriracha shards, a perfect start to a meal at Burma Burma. This salad is part of the latest small plates menu is inspired by the team’s recent travels to Burma, led by Co-founder Ankit Gupta and Chef Ansab, Head Chef Burma Burma, and an ode to the contemporary flavours and influences which they experienced during meals at homes, restaurants and on the streets of Burma. They spent a considerable amount of time strolling around the streets of Yangon savouring the wide and exciting selection of street food and this salad is inspired by one such salad they ate.
Where: Burma Burma outlets
Cost: INR 490

Apple Feta Salad

The delicious Apple & Feta Salad from one8 Commune, makes for an apt bite in warm weather. It’s a beautiful blend of flavours and textures, where crisp Granny Smith apples provide a refreshing crunch, complemented by the rich creaminess of crumbled feta cheese. The salad is elevated with a spicy walnut dressing that adds a zesty kick to this combination, making it a perfect balance of sweet, savoury, and spicy in every bite.
Where: one8 Commune, 18/B, Juhu Tara Rd, behind Little Italy, Shivaji Nagr, Juhu, Mumbai – 400054
Contact: 81084 01818
Cost: INR 445
 

Brie And Orange Salad

Oranges go perfectly with brie to add a touch of tangy deliciousness to the salad bowl, where the soft cheese compliments the citrusy flavour. Have it at any time in the day for an energy fix.
Where: Epitome Mathuradas Mill Compound, Plot 242, NM Joshi Marg, Lower Parel, Mumbai – 400013
Contact – 7900043399
Cost – INR 555

Watermelon & Feta Salad with Thai Vodka dressing

The sweet, juicy watermelon provides a refreshing burst of summery goodness, while the creamy and slightly salty feta cheese adds a rich and savoury note. It’s a bold combination of spicy Thai chili peppers, and fragrant herbs like cilantro and mint. But what truly elevates this salad is the Thai vodka dressing. The vodka not only infuses a touch of warmth, but also helps meld these flavours together. At the first bite, you’re greeted by the cool and sweet watermelon, followed by the creamy and salty feta, and then a burst of flavours from the dressing. The result? A sweet, tangy, spicy and herbaceous delight, all at once.
Address: Blah! BKC, Ground Floor, G-4, The Capital, G Block BKC, Mumbai, Maharashtra 400051
Cost: INR 420

Fattoush

Fattoush salad, which originated from northern Lebanon comprises vegetables and herbs. This salad by Executive Chef Mediterranean at Kyma Bkc is a toss-up of different lettuce – Roman, lollo rosso and iceberg as well as red radish, red pepper, yellow pepper, black olives, crispy fried pita with a pomegranate molasses dressing. It’s topped with parsley sumac spice, micro greens and seasoning. Enjoy it with lavash.
Where: Kyma BKC, Plot C-66, One, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai – 400051
Contact: 93729 52680
Cost: INR 490

 Grilled Romaine & Braised Fennel Salad with Gochujang Chicken
Picture a salad that’s not just a salad but a culinary adventure. Charred Romaine lettuce lends its captivating smokiness to the dish, while the chicken, kissed by the mildly spicy embrace of gochujang paste, dances with flavor. And the dressing? It’s like a classic Bloody Mary, but in salad form. This salad is a symphony of tastes and textures, where every bite is a journey into culinary delight.
Address: Juliette Ristorante • Bar, Raheja Classique, 12, next to Infinity Mall, Andheri West, Mumbai – 400053
Cost: INR 625

Pomelo Salad

One of the fave salads on the Nara Thai menu, you can tuck into this at any time in the day! The bowl is also so Instagrammable – with fresh pomelo with fried onion slices and fried cashews enhanced with a palm sugar-raw onion paste-water-light soya dressing. Chopped red chillies give it just the kick flavour kick, complemented by roasted desiccated coconut. Choose to have it hot or cold.
Address: Nara Thai Bandra – Ground floor, Raheja Towers, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai – 400051 and
Nara Thai Colaba – Amar Chand Mansion, Madame Cama Rd, Dr Ambedkar Statue Chowk Area, Colaba, Mumbai – 400001
Contact: 83558 78888
Cost: INR 650

Goat Cheese & Citrus Salad

This beautiful, crunchy salad, offers a tangy zesty bite and it’s every bit nutritious perfect for a weeknight dinner or as a starter for your party.
Where: Smoke House Deli – across Delhi
Cost: INR 470

Spinach Gomae Salad

Spinach Gomae Salad is a delicious Japanese dish that features blanched spinach served with a savory, nutty sesame dressing. It’s a simple yet flavorful salad that is both healthy and satisfying.
Address: Yazu – Pan Asian Supper Club, 9 Raheja classic, next to Options – The Fashion Mall, Mumbai – 400053
Cost: INR 170

Kale & Avocado Salad

Bringing together two powerhouse ingredients, this is unmissable at Bayroute. The salad keeps you satiated while also adding to your green goodness count.
Address: Bayroute, different locations
Cost: INR 580

LONAVALA

Hydroponic salads at Anglo Indian

The next time you’re dropping by the hill-station at Lonavala, you must visit the beautiful cafe – Anglo Indian, in the alfresco dinning space over looking the lush green mountains. They specialise in hydroponic to fork salads. The veggies and leaves are grown at their hydroponic farm and brought straight to your table.
Guests can come and experience the hydroponic experience for themselves as well as tasting it in their dishes in our courtyard at Anglo Indian. On request, they can harvest themselves and either add it to their dish or Beverage, or take it back home. The delicious variety includes: Watermelon and Feta Salad, Basil Limbu Pani, Kale Salad, Burratta Salad. Basil in all the Italian dishes, spinach in all dishes such as out feta spinach stuffed naans, lasooni palak paneer and many more.
Where: Anglo Indian Cafe, Della Enclave Rd, opp. Gram Panchayat, Kune Village, Lonavala – 410405
Contact: 87660 55364
Cost: Ranges from INR 480-595

DELHI

Salad Shake

Here’s a novel and fun idea to try when you’re scouting for a salad. Just shake away your ingredients together in the ‘Shake concept’ by Salad Days. While packing, they leave some space vacant in the boxes and provide the dressing within the box, yet separate as this is company interestingly allows you to shake the salads, instead of tossing them. This concept was brought in after feedback from customers who loved the salads, but found it difficult to mix the dressing in the previous packaging. They had to previously take it out in a plate to dress them well and was against the company’s on-the-go concept. That led to the brand saying ‘Our salads are great shakes’.
Address: Salad Days, C-51, Ground Floor, Main Market, near Laxmi Narayan Temple, Block C, Malviya Nagar, New Delhi – 110017
Contact: 096438 00901
Cost: INR100-400
Order on: Swiggy, Magic pin and here

Pocket Full Of Sunshine

This delightful floral-themed café at Chanakyapuri, with its purple façade to announce the arrival of autumn, is where you can have delightful salads. Among the refreshing lineup here’s one called ‘Pocket Full Of Sunshine’ and it is literally that! A vibrant bowl of health, this feel-good salad made of quinoa, dry berries, steamed corn, avocado, feta and caramelised almonds, is served with the café’s in-house dressing.

Address: Café de Flora, Shop No-24 25, Santushti Shopping Complex, opp. Samrat Hotel, New Delhi-110003.
Cost: INR 383
Contact: 8882927513

The Artisanal Quinoa Salad

A nutrient-packed delight, this Artisanal Quinoa Salad is a must try! Packed with fiber and an array of essential vitamins, it could be a perfect choice when you look for a healthy meal. Rich in iron, potassium, and magnesium, this culinary masterpiece strikes the perfect balance with its flavours. With hints of sweet and sour in its herb dressing, the zesty addition of pickled cranberries and the satisfying crunch of fried onion, garlic, and fresh arugula, this dish is a symphony of flavours and textures that redefine healthy meal options.
Address: Soul Pantry, Gate No. 5, Andaz Delhi, Asset No.1, Aerocity, New Delhi – 110037
Contact: 011 4903 1361
Cost: INR 475

Burrata Salad
With fresh crunchy greens and a drizzle of pesto over house-made creamy burrata, a match made in salad heaven- the zesty burrata salad at Prego, The Westin Gurgaon New Delhi is a signature special. Each bite is a symphony of creaminess, freshness, and a hint of tang, making this salad a culinary masterpiece that’s sure to tantalize taste buds. Whether one is a salad enthusiast or a cheese lover, the Burrata salad at Prego is a treat you ought to savour.

Address: Prego, The Westin Gurgaon, New Delhi
Contact: 7290013903
Cost: INR 950

 

BENGALURU 

Kale & Quinoa

In the heart of Bengaluru’s iconic MG Road, is LUPA. Its origin is rooted in the exploration of combining age-old artistry with modern ingenuity. This salad which is a delight on the menu, combines kale and quinoa with roasted beets, pumpkin, date vinaigrette, goat’s cheese, walnuts, asparagus, pickled plums, lotus root crisps and dried cranberries.

Where: Lupa, ground floor, Spencer’s Towers, No. 86, Mahatma Gandhi Road, Bengaluru- 560001
Contact: +91 8792385999 | +91 8792384999
Cost: INR 525

The Khmer Bean Thread Salad
This restaurant that ventures through the captivating landscapes of Singapore, Vietnam, Thailand, and Cambodia has a must-try on the menu – The Khmer Bean Thread Salad, with bean thread noodles can be had as a main or side dish. It makes for a fresh and vibrant bite.
Where: Sriracha, No. 204, UB City, Level 2, 4th Floor, Vittal Mallya Rd, opposite J.W Marriott, Bengaluru – 560001
Contact: 07947420351

Avocado Burrata Salad
The Avocado Burrata Salad is a tantalizing medley of flavours and textures that will captivate your taste buds. Bite into juicy plum tomatoes and creamy avocado slices, perfectly complemented by the velvety smoothness of local father Michael’s burrata cheese. Our serrano vinaigrette magically enhances the freshness of the ingredients, while the Mexican torta croutons provide a delightful crunch. The addition of corn bites, pumpkin seeds, and pomegranate kernels adds a burst of vibrant colours and a medley of delightful flavours. Finally, our Mexican spice sprinkle lends a hint of piquancy to the dish for a truly unforgettable dining experience. Prepare to be amazed by the symphony of ingredients in each and every delicious bite.
Address: Sanchez, UB City, 204, Vittal Mallya Rd, KG Halli, D’ Souza Layout, Ashok Nagar, Bengaluru – 560001
Contact: 080 4175 5266
Cost: INR 795

Dry Khao Suey Salad
Experience the perfect balance of flavors in our Dry Khao Suey Salad. Glass noodles are dressed in a fragrant curry sauce, mingling with colorful bell peppers, crisp carrots, and roasted peanuts for a delightful crunch. Fresh cilantro and zesty lime add a burst of freshness, making every bite a vibrant and savory delight.
Address: The Kind, 1316/F, 18 B Main Rd, Marenahalli, 2nd Phase, J. P. Nagar, Bengaluru – 560078
Contact: 088618 52547
Cost: INR 320

Goa

Thai Pomelo Salad

Fresh and full of flavour, you can’t get enough of the Thai Pomelo salad. A classic, it is prepared by mixing juicy citrus with herbs, crunchy nuts, drizzled with sweet-spicy and tart dressing, The result is a delicious bowl that goes perfectly as a appetizer or side dish.
Address: Taj Holiday Village Resort & Spa, Goa, Sinquerim, Candolim, Goa – 403 515
Contact: 832 6645858 or @tajholidayvillage
Cost: INR 750 + taxes

Poached Seafood Kokum

Sao by the Shore offers a unique culinary experience that fuses local Goan ingredients with Spanish influences. One of their standout dishes is the Poached Seafood Kokum, a delightful Seafood Salad that combines the flavors of White Wine, Coconut, and Kokum. This dish is a celebration of Goan terroir, promising a wholesome and flavorful dining experience, all while providing uninterrupted views of the stunning Ashwem beach.
Where: São by The Shore, Morjim-Ashwem Beach Road, Mandrem, Goa – 403512
Contact: 7796841749
Cost: INR 550

Kohlrabi Salad

By Chef Amninder Sandhu, Chef & Partner at Bawri, this is a flavourful mix of beet, pomelo, cucumber, and pistachio with a drizzle of Kashmiri honey.
Where: Bawri, House No. 3, Survey no.161/11, Saunta Vaddo, Assagao, Bardez Goa – 403507
Cost: INR 440 + taxes
Contact: +919205056766

Sikil P’aak and Burrata

Catchy name, this! Sikil P’aak and Burrata with Walnut Granola is a tantalizing fusion of Mexican and Italian flavors. Creamy Burrata cheese meets the rich, nutty goodness of Sikil P’aak, a traditional Mayan pumpkin seed dip, creating a harmonious blend of textures and tastes. The dish is elevated with a crunchy walnut granola topping, adding a delightful contrast. Fresh leaves provide a burst of color and freshness, completing this exquisite dish that marries cultures and ingredients into a unique culinary masterpiece.
Where: Barfly Goa, Anjuna Mapusa Rd, Saunto Vaddo, Assagao, Goa-403507
Contact: 92091 96700
Cost: INR 2,500 (price for two)

Smoked Beetroot and Heart of Palm Ceviche

Tuck into authentic flavours of Mexico at Miss Margarita in Goa, where the Smoked Beetroot and Heart of Palm Ceviche Salad takes centrestage. The salad features a luscious combination of smoked beetroot and tender heart of palm, bathed in an enticing avocado and cilantro lime marinade. As you savour each bite, you’ll discover a delightful medley of flavors and textures, from the zesty peppers to the satisfying crunch of walnuts, all accompanied by the rich and hearty black bean and corn salsa. This salad is a burst of Mexican flair on your palate, promising an unforgettable dining experience.
Address: Miss Margarita, Survey No. 301, 1655/5A, 1-0, Deulwaddo, Anjuna, Goa – 403509
Contact: 8830674892
Cost: INR 445

RESATAURANTS SHARE THEIR RECIPES FOR YOU TO TRY

How to make one8 Commune’s Apple Feta Salad

Ingredients:
Granny smith apple – 8gm
Red apple – 6 gm
Rocket lettuce – 25 gm
Lollo rosso – 15 gm
Feta cheese – 3 gm
Spicy walnut dressing – 1 gm
Pomegranate – 1 gm
Cress – 2 gm

Spicy walnut dressing:
Balsamic vinegar – 15gm
Basil – 15 gm
Salad oil – 3 gm
Black pepper powder – 5 gm
Salt – 5 gm
Brown sugar – 5 gm
Red apple – 8 gm
Walnut – 5gm
Thai red chilli – 2 gm

Method
Place Granny Smith apple, red apple, rocket lettuce and lollo roso in a big bowl. Add pomegranate, cress and feta cheese on it.        In another bowl, place all the ingredients for the walnut dressing. Mix them together and drizzle it on the salad mixture.

How to make Bayroute’s Kale and Avocado Salad
The acquaintance of fresh kale, hearty avocado, dehydrated cranberry, melon seeds, goat cheese, pistachio falafel with a pomegranate molasses dressing.

Ingredients
For salad:
Kale – 1 bunch, washed
Avocado – 1, ripe, sliced
Dry cranberry – 1/5 cup
Toasted pumpkin seeds – ¼ cup
Salt and pepper to taste

For falafel:
Soaked chickpeas – 1 cup
Fresh parsley, chopped – ¼ cup, chopped
Chopped pistachio – ¼ cup
Red onion, chopped – ¼ cup
Garlic, minced – 2 cloves
Ground cumin and ground coriander – 1 tsp each
Baking powder – ½ tsp
Salt and pepper – to taste
Oil – for frying

For the molasses dressing:
Pomegranate molasses
Extra-virgin olive oil
Fresh lemon juice
Salt and pepper to taste

METHOD
Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, molasses, salt, and pepper.

Make the salad:
Place the chopped kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage the kale with your hands while mixing. Add diced avocados, dry cranberry to the bowl. Sprinkle small amount of pomegranate molasses dressing, toasted pumpkin seeds and season with salt and pepper. Toss everything gently to combine.

Make the falafel:
In a food processor, combine drained chickpeas, chopped pistachio, chopped parsley, chopped red onion, minced garlic, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Transfer the mixture to a bowl Mix well until the mixture holds together. Shape the mixture into small falafel balls, about 2.5 inch in diameter. Heat oil in a frying pan over medium heat. Fry the falafel balls until golden brown and crispy, about 2-3 minutes per side. Place them on a paper towel-lined plate to remove the excess oil.

Prepare the goat cheese balls:
Take small portions of the mixture and roll them into bite-sized balls. Place the feta cheese balls on a plate. Use sumac powder to make a circle on ball.

Assemble the salad:
Arrange the prepared kale and avocado mixture on serving bowl. Place the falafel and Goat cheese balls in serving bowl. Drizzle the dressing over the salad just before serving.

How to make Pear Rocket Salad with Maple Butter Dressing – from Kiki’s Restaurant, Alibaug

 

Ingredients
2 ripe pears, thinly sliced
4 cups fresh rocket (arugula) leaves
1/2 cup walnuts, toasted and roughly chopped
2 tablespoons maple syrup
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper to taste

Method
In a small saucepan, melt the butter over low heat.
Add maple syrup and apple cider vinegar. Stir well till slightly thickened. Remove from heat and cool. In a medium heated pan, toast the walnuts for about 3-5 minutes, or until lightly browned and aromatic. Be careful not to burn them. Allow them to cool, then roughly chop.
In a large salad bowl, combine the fresh rocket (arugula) leaves and thinly sliced pears.
Drizzle the maple butter dressing over the salad and toss gently to coat the leaves and pears evenly. Transfer the salad to a serving platter. Sprinkle with toasted walnuts. Season with salt and pepper to taste.

How to make Smoke House Deli’s Goat Cheese & Citrus Salad
By Saurabh Arora, Regional Executive Chef, Impresario Entertainment & Hospitality Pvt. Ltd.

Ingredients:
Goat Cheese
Australian Grapes
Orange wedges
Assorted greens
Cherry tomatoes
Passion fruit vinaigrette
Honey roasted walnuts

Method:
Assemble the ingredients in a bowl and pour the vinaigrette over it, toss well and serve.

Taj Holiday Village Goa’s Pomelo Salad
By Chef Lily of Banyan Tree, Taj Holiday Village Resort & Spa, Goa

Thai Pomelo salad is a classic Thai salad combining juicy citrus with herbs, crunchy nuts, and a sweet, tart, and spicy dressing, It is a refreshing and delicious mix that makes a great appetize or a side dish.

Ingredients
Prawn – 60g
Pomelo – 150g
Water chestnut – 15g
Roasted coconut -10g
Crispy fried garlic – 10g
Fried onions – 10g
Thai chilli paste – 20g
Tamarind paste – 20g
Roasted crushed peanuts – 15g
Sliced raw onion – 15g
Chilli powder – 10g
Cherry tomato – 10g
Coriander spring – 5g

Method
Grill prawns and keep aside. In a bowl, mix tamarind sauce and Thai chili paste together. Add roasted coconut, crispy garlic, roasted coconut, sliced onion and chili powder to the bowl and mix. Add pomelo, grilled prawns and sliced water chestnut to the bowl and toss lightly. Garnish with fried onion, cherry tomatoes and coriander spring.

Address: Sinquerim, Candolim, Goa, 403 515, India
Contact: 91 832 6645858 or @tajholidayvillage
Cost: INR 750 + taxes

How to make Epitome’s Brie And Orange Salad

Ingredients
Arugula leaves – 100g
Olives – 30 g
Micro greens – 20g
Cherry tomatoes mix (halves) – 2g
Orange – 1
Healthy mix seed – 20g
Crostini – 3 slices
Brie cheese – 30g

Dressings
Apple cider vinegar – 30ml
Honey – 3tbsp
Dijon mustard – 1.5tbsp
Olive oil – 100ml
Parsley – 12g
Pumpkin – 30g
Salt as per seasoning
Black pepper – 2g

Method for salad
Place the Arugula lettuce, mixed cherry tomatoes, in a wide shallow bowl. Add the dressing and

mix properly. Place the mixed lettuce in a wooden bowl, topped with Healthy mix seeds, orange segments, brush grilled bread with olive oil, place a slice of Brie cheese over top of each bread, garnish it with olive dust and serve immediately.

Method for dressing
In a blender take all the ingredients Roasted Pumpkin, apple cider vinegar, Honey, Dijon mustard, olive oil, onion, lemon juice and lemon zest, black pepper, garlic and blend it till its blend properly there should not be any chunks in it and remove it in a steel bowl and season it with salt as per required.

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