Jack of all tastes

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It doesn't matter if you call it phanas, kathal, palappalam, or as this writer prefers, the Konkani name, phonos. The spiky jackfruit is an integral ingredient, and is served as an edible harbinger in the summer along with the mango. The pungent smelling fruit is as versatile as it can get and is used to make murabbas, jams and papads, or playing a starring role in Awadhi biryanis as well as a rich Mangalorean ghee roast.

Over the past few seasons, the unripe fruit's very chameleon-like, flavour-soaking adaptability has made it the leading, de facto meat substitute the world over. We have curated a selection of all-vegetarian, unripe jackfruit dishes available across city restaurants.

Smoked BBQ kathal taco

This rendition of a traditional Mexican al pastor-style taco at the Ammata restobar, Andheri East, reminds us of a well-made pulled pork taco. Here, the cooked, unripe jackfruit strands are doused in a smoked BBQ sauce mimicking the texture and taste of meat, sitting atop two soft-shell corn tacos. These are finished off with a dollop of creamy guacamole.

Log on to @ammatabar
Call 7905900076
Cost Rs 395

Jackfruit vindaloo taco

Taking the fusion route, this taco from Bombay Taco Co. Bandra West, claims to be a celebration of Mexican street food with Spanish roots, given a Goan twist. Here, a moderately spicy, unripe jackfruit vindaloo is rendered to thick gravy that's then spooned atop three tacos. A tangy, fruity pineapple salsa and cooling sol kadhi are its accompaniments, making for a perfect summer indulgence.

Log on to @bombaytaco.co
Call 8591174660
Cost Rs 275

Pulled jackfruit burger

This meaty-tasting pulled jackfruit burger at Seeds of Life is available at both the Bandra and Juhu outposts. The filling is made from unripe jackfruit. The usual fixings like tomato, lettuce, cheddar cheese and gherkins, along with barbecue sauce accompany it. Though served on a whole wheat bun, one can also opt for a gluten-free version (Rs 75 extra).

Log on to @seedsoflife_mumbai
Call 8591882863
Cost Rs 450

Grilled jackfruit salad

Offering a virtual ‘capsule collection' of dishes using unripe jackfruit, Burma Burma at Fort sure knows how to pay obeisance to the fruit. Among its bestsellers is the grilled jackfruit salad that sees the fruit tossed in a sweet chilli dressing along with lettuce, red and green tomatoes and shallots. Also on the menu are spiced jack meatballs (Rs 380), a trio of BBQ jackfruit baos (Rs 370) and jackfruit grilled sticky rice parcels wrapped in banana leaf (Rs 520).

Log on to @burmaburmaindia
Call 40036600
Cost Rs 450

Pulled jackfruit tacos and BBQ jackfruit burger

Keeping it all vegetarian in a menu that's otherwise meat-heavy, this duo of jackfruit based dishes is the double barrelled shot, by the new Bougain Villa at Lower Parel, at being inclusive. The serving of four, soft-shelled jackfruit tacos is made with pulled jackfruit that is slow cooked along with BBQ sauce. Lightly seasoned with a blend of spices, the tacos are served with mild cheddar sauce. The pulled BBQ jackfruit burger on the other hand is served alongside onion jam and melted provolone cheese for a gooey finish.

Log on to @bougainvillamumbai
Call 8976055750
Cost Rs 395 (tacos), Rs 425 (burger)

Spiced jack meatballs

Ingredients
- (For the meatballs) :
. 200 gm boiled
unripe jackfruit
. ½ onion (chopped)
. 2 cloves garlic (chopped)
. 1 bird chilli (chopped)
. 1 tsp coriander (chopped)
. 1 tbsp spring
onion (chopped)
. ¼ tsp five spice powder
. 2 tsp light soy
. ½ lime's juice
. Salt (as required)
. Sugar (a pinch)
. ½ tsp crushed
black pepper
. 1 tbsp cornflour
- (For the pickled
chilli sauce) :
. 1 cup dried red chilli
. 5/6 cloves garlic
. 1 tbsp fried onion
. 1 tbsp light soy
. 1 tsp palm sugar
. ½ cup cider vinegar
. Salt (as required)
. 1 bird's eye chilli

Method
Boil the unripe jackfruit in a pressure cooker for about three whistles and let it remain in the residual steam for another 10 minutes. Drain the jackfruit, squeeze out all the water and mash it completely. Add in all of the main ingredients in the order mentioned above and mix it well. Let the mixture rest in the refrigerator for an hour. Divide the mixture into 25-30 gm balls and roll it in the palms of your hands. At this stage, you might need to grease your palms with a bit of oil. Steam the jackfruit meat balls for 10 minutes and serve hot. For the sauce, soak the dried red chilli and garlic in apple cider vinegar overnight. Drain and combine with the remaining sauce ingredients in a blender to a slightly coarse paste. To serve, spread the pickled chilli sauce at the base of a plate and place the steaming jackfruit meat balls over it.

Chef Ansab Khan, Burma Burma