As the summer heat takes over Mumbai, the pandan leaf seems to be becoming more popular than ever before. It is being used not only by bartenders but also by chefs in different kinds of drinks and food to give them a delicious and refreshing flavour that Mumbaikars are warming up to out of curiosity
The pandan leaf has a grassiness and rice-like taste that goes well with different kinds of dishes and drinks and pairs well with coconut. Photo Courtesy: Special Arrangment
The newly opened Mokai on Chapel Road in Bandra serves a refreshing Pandan Coconut Cooler and even a Pandan Cream Croissant and even a kaya butter, which has a subtle flavour of the leaf, on its menu. Their fascination for the leaf is understandable when Karreena Bulchandani, founder of the South Asian-inspired all-day café says she was introduced to it when she lived in China, where it is also popular apart from South Asia. “I used to have this dessert called Khanom Tako when I used to live in Guangzhou. We used to get it in a restaurant called Bangkok City back in the day. At first, you may feel that this isn’t your taste, but when you end up trying it two or three times, there is no going back, it is one of the most addictive flavours out there.” It was only natural for her to hold on to these influences. So, what is making Mumbai’s chefs, bartenders and restauranteurs like Bulchandhani include on their menu?
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