Bollywood Old Fashioned
bourbon, amara, angostura bitters, chai spices
Mango Pickle's Gin & Tonic
tulsi-infused gin, lime, curry bitters
black cardamom-infused gin, campari, sweet vermouth
small-batch tequila, feni, mango shrub, lime, chai spices, kashmiri chili
EAST OF MANHATTAN
craft RYE WHISKY, sweet vermouth, walnut bitters, saffron-cardamom tincture
rye, turmeric, ginger, grapefruit, lemon bitters
With the above regular selection, we have cocktail seasonals and daily special 'teetotaler' options that vary and a full bar program that leans on craft gins and whiskies, a curated wine collection, and all-American craft beer lineup to complement the food.
fall chai time
medium roast. fresh grind. french press, cardamom-infused
MADRAS AU LAIT
fresh filtered, cardamom-spiced milky coffee
mum's Masala Chai
family recipe chai spice blend. black arunachal Ctc tea.
local source r-bgh free whole milk
masala chai. saffron-cardamom syrup. bourbon
Nilgiri Black or Green Tea
biodynamic small estate south indian tea.
Elephant Corridor Whole Leaf Black
black gem from a safe passage zone in northeast india.
full bodied strong
himalayan Tulsi Herbal Infusions
seasonal blend of tulsi and herbs.organic grown in the
kumaon himalayas. caffeine-free
Chicago-native, Marisa Paolillo, spent nearly a decade living in and traveling across India before moving back to Chicago and opening Mango Pickle, an Indian bistro that expresses her professional training in the US and India and passion for the rich culinary traditions from across the vast and diverse geo-cultural landscape of India.
Named after a most popular condiment of India, Mango Pickle gives its patrons a creative taste of contemporary India where modernity and tradition coexist effortlessly in colorful, even seemingly odd, combinations of 'spice' (pun intended). Interior fixtures at Mango Pickle were sourced from across India - including erstwhile French colony, Pondicherry, on India's south-eastern coast, ancient Varanasi, on the banks on the Ganges, in the north, and the bustling cosmopolitan melting pot of Bombay (now Mumbai), on the Arabian Sea to the west.
Mango Pickle's evolving menu is an ongoing expression of the chef's experiences with and impressions of popular and lesser known dishes from across India and substantially driven by local and seasonal availability of meats and produce. The food served is complemented by a gin and whisky bar, with an emphasis on seasonally-updated, Indian-inspired cocktails.
may 16, 2017 Chicago magazine
April 14, 2017 Chicago reader
April 2017 Travel & Leisure magazine print edition ("spice world")
Mar 2, 2017 Chicago Tribune
Feb 24, 2017 Chicago Magazine
Jan 12, 2017 WGN Lunchbreak
Dec 27, 2016 Chicago Magazine
Nov 30, 2016 DNAInfo
Oct 4, 2016 Chicago Woman
Sep 13, 2016 Chicago Magazine