This Season’s Must-try Summer Delicacies From Roboto and Mahe in Goa

Our top 4 favourites for this summer include 2 cocktails and 2 mouthwatering meals. Chilled ramen noodles tossed in soy tare, rayu and sesame seed topped with smoked cherry tomatoes, shiitake mushrooms, cucumber tossed in gochugaru, carrot in fermented bean sauce, silken tofu and miso sauce. Ingredients: 120 GM ramen noodles 20 ML Rayu 20 ML Shoyu Tare 10 GM sesame seeds 5 GM pickled ginger 15 GM smoked cherry tomatoes 50 GM seasonal vegetables 10 GM shiitake mushrooms 3 slices Pickled English cucumber 1 tablespoon miso-honey sauce 80 GM silken tofu 10 GM chopped scallions 1 nori sheet Method: Cook the noodles and vegetables to your liking and cool them off in an ice bath for 5 mins. Name of the Drink: YUZU YUKA Ingredients: WHITE RUM- 45ML YUZU LIME SOUR- 45ML CITRIC SOLUTION- 5ML Method: SHAKENGLASS – COUPE Garnish – Edible flower Add crispy shredded nori. Our Top picks: Name of the drink: Phoenix Recipe Ingredients: Butterfly Pea 1 flower Gin 60 ml Elderflower cordial 15 ml Lime Juice 10 ml Soda Top Up Grapefruit & Rosemary infused ice Recipe: Infuse the gin with the butterfly pea for 45 mins Strain and pour it directly in a white wine glass Pour the elderflower cordial and lime juice in the same glass Top up with Soda and put the infused ice cube in the glass Stir vigorously to mix the drink well and serve Cured Mahi Mahi Ingredients: Mahi Mahi Fish Fillet 250 gms Orange Ginger Lemon Coconut Milk Coriander Garlic Green Chilly Coriander Oil Kondattam Chilly Salt Sugar Curing the fish: Take the zest of 1 orange, lemon slices of 1 lemon and the juliennes of 1 inch of ginger with roughly chopped coriander.