Mango Pickle Introduces New Spring Menu with Prix Fixe Dining Options

Bhel Puri

CHICAGO (May 2019) – Mango Pickle, the Michelin-designated Modern Indian restaurant in Chicago’s Edgewater neighborhood (5842 N. Broadway; 773-944-5555) has expanded its menu with the addition of new prix fixe tasting options in addition to its ala carte selections. The new prix fixe options offer guests a way to experience a wider variety of Mango Pickle’s delights. Now beginning its third year, Mango Pickle continues to delve deeper into the essence of Indian cuisine. The food is of very high quality and inventive while clearly paying homage to Indian tradition.


“We’ve expanded our prix fixe menu to reflect the small-kitchen, creativity and personalization we want to continue being known for,” said Chef/Owner Marisa Paolillo. “The prix fixe enables us to curate a progression of dishes that showcase the two key elements of our modern Indian cuisine. First, we want to reflect the season by incorporating local seasonal ingredients into our dishes. Second, we want to highlight the elements of a dish that make it uniquely Indian.”

Chicken 65

Paolillo’s passion for using the highest quality, fresh seasonal ingredients is apparent throughout her menu. For example, she uses chicken from Gunthorp Farms, Slagel lamb and beef, and produce from three local farms, one of which is certified organic. One of her new seasonal specials, soft-shell crab, is preordered a week in advance, wild caught, and comes to the restaurant live directly from the fishermen in time for the weekend. Her live Maine lobster is processed in house, as are her beef short ribs. Vegetables on the new menu are the earliest crops of the season: asparagus, herbs, flowers, sprouts, micro greens, and young leaves.


Paolillo is becoming a nationally recognized interpreter of modern Indian cuisine. “Our experience living and working in India taught us that there is not much standardization in Indian cooking,” she said. “There are basic regionally-specific guidelines plus a multitude of adaptations that are driven by the region, the season, accessibility to ingredients and the personal preferences of the cook.”


The new menu offers two prix fixe menus, one offering both meat and vegetarian dishes and the other offering only vegetarian dishes. Both menus include six courses. The meat-included prix fixe menu ($56) begins with Bhel Puri, a snack-like dish from India’s western coast, prepared with raw mango, green chickpeas, sorrel, three chutneys and sev, a traditional snack food made with graham flour and spices. The second dish is Unwrapped Samosa, with rutabaga, potato, date chutney and cilantro. The third course features a seasonal delicacy, Soft Shell Crab ‘65’ Style, made with a delicious spiced batter, served with lemon pickle dip. The final savory dish on the menu is Kosha Mangsho, a curry from Bengal in the northeastern region of India, prepared with yogurt, ginger, black cardamom, green asparagus and micro herbs. Two sweet dishes form the finale: Sorbet & Soda combines the flavors of orange, Campari and meringue, and the Pots de Crème is rich with chocolate ganache, brûlee banana and sandesh, a sweet delicacy made using paneer. Guests complete their meal with a choice of a comforting hot beverage served with traditional laddoo (sweets)—Tusli infusion, Chai tea or South Indian Coffee.

Lamb Khichda

The all-vegetarian tasting menu ($49) overlaps with the other tasting menu, but the Soft-Shell Crab dish is replaced with the vegetarian Mushroom Korma, a braised dish with cremini mushroom, fingerlings and coconut curry and served with mini naan. Also, Spring Green Paneer replaces the Kosha Mangsho; it is prepared with asparagus, ramps, kale and millet.


Mango Pickle’s spring à la carte selections include some signature dishes revised with spring seasonal ingredients and some newcomers. The Pork Belly ($12) appetizer is prepared with sesame paste and radish. Another starter, Cashew Rice Cake ($12) is embellished with micro greens and prepared in a coconut curry sauce. The ever-popular Butter Chicken ($18) is charcoal grilled, enveloped in a low and slow tomato gravy with a dash of cream and served with mini naan.


New à la carte entrées for Spring include Chicken 65 ($14), a fried boneless chicken breast served with pickled onions and date chutney; Spring Vegetable Clay Pot ($24), prepared with green garlic-sesame chutney, turnips, fava and fingerling potatoes; Lamb Khichda ($23) is a slowly cooked dish prepared with moong dal, millet, yogurt, sev, mango pickle and served with garlic chutney. Fish and seafood lovers will enjoy the Grilled Sable Fish ($30), tandoori spiced and served with asparagus, lemon pickle ad turmeric rice; and the Maine Wild Caught Lobster ($35) served with coconut malai curry and red rice.


Spring dessert choices ($9) are Orange Cheese Cake with jaggery crumble and candied tulsi and Mishti Doi, prepared with yogurt, chocolate and nougatine.


Enhance your dining with Mango Pickle’s specialty cocktails and a fine selection of wines and spirits.Unwrapped Samosa

About Mango Pickle

Mango Pickle, located at 5842 N. Broadway St., Chicago, IL 60660, is a modern Indian restaurant inspired by the diversity and dynamism of India’s rich culinary landscape, which goes far beyond the popular tandoori oven preparations of its northern frontiers to the distinctly exciting fare of its coasts and avant garde urban homes, streets and eateries. The restaurant’s approach is influenced by our location in the Midwest, with attention to season, sustainability, and quality of the ingredients they use and their preparation.


Heading the kitchen is chef/owner Marisa Paolillo and partnering on the creative direction is Gregory Bazire. Paolillo is a Chicago native whose journey as a chef began in Bombay (Mumbai), India, a melting pot of locals, expats, cultures and cuisines from every part of India. Bazire, a French native, is a chef and restaurateur who has been residing and working in India since 2005. Their collaboration was first sparked by a month-long catering project in 2012 for a yoga retreat in Goa, India.


Launched in December 2016, Mango Pickle was awarded the Michelin Bib Gourmand designation in 2018 and 2019. Dinner is served from 5 to 9 p.m. Wednesday and Thursday; from 5 to 10 p.m. Friday and Saturday, and from 3 to 9 p.m. Sunday. The restaurant is closed Monday and Tuesday. All major cards are accepted. For more information, please visit or telephone 773-944-5555.


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