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, 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.
south india medium roast, french press
MADRAS AU LAIT
south india small estate, medium-dark roast, stovetop espresso, cardamom spiced
BOMBAY MASALA CHAI
family recipe chai spice blend, organic arunachal ctc black tea, local source r-bgh free whole milk
masala chai, saffron-cardamom syrup, bourbon
"NILGIRIS" BLACK & GREEN
biodynamic small estate south indian tea, lighter infusions
"ELEPHANT CORRIDOR" WHOLE LEAF BLACK & OOLONG
dark gems from a safe passage zone in northeast india, full bodied, stronger
HIMALAYAN ORGANIC TULSI INFUSIONS
seasonal blend of tulsi and herbs, caffeine-free
FRANGIPANI "CHAMPA" INFUSION
organic-grown, small farm-to-table floral infusion, caffeine-free
Chicago-native, chef-owner 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 abiding interest in 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'... Interior fixtures at Mango Pickle were sourced from across India - including erstwhile French colony, Pondicherry, on the Bay of Bengal, timelessly ancient Varanasi, on the banks on the revered 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.
oct 13, 2017 EATER chicago
JULY 21, 2017 TASTY TRADE
JUNE 2017 ABC NEWS "HUNGRY HOUND"
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