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
tequila, feni, mango shrub, lime, chai spices, kashmiri chili
With the above regular selection, we have cocktail seasonals and daily specials 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.
Kala Ghoda Black Coffee
Fresh ground, small estate South Indian coffee Brewed with fresh cardamom
Bombay Masala Chai
Family-recipe house-made spice blend, black assam tea, fresh ginger, farm fresh whole milk
Masala chai, saffron-cardamom syrup, bourbon
Masala chai, somrus, bourbon
Nilgiri Black or Green Tea
grown in the nilgiris, south india, using biodynamic methods, these teas make a refreshingly smooth, light infusion
Elephant Corridor Whole Leaf Black
This storied black gem makes a full-bodied and strong tea, with notes of raisin, malt and honey leaving a lingering sweet aftertaste
himalayan Tulsi Herbal Infusions
an uplifting Caffeine-free blend of tulsi and herbs organically-grown in the Kumaon Himalayan region of India
...more to come
dinner: wed - sat 5pm
chaitime: fridays & saturdays 430pm
We regret being currently unable to accept reservations!
Email us at firstname.lastname@example.org
about mango pickle
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 in India, Mango Pickle gives its patrons an uniquely creative taste of contemporary India, where modernity and tradition coexist in various - even seemingly odd or contradictory - hues of spice and color. Interior fixtures at Mango Pickle were sourced from various parts of 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 metro of Bombay (Mumbai), on the Arabian Sea to the west.
The evolving menu is an expression of the chef's direct experiences with and impressions of the culinary traditions of 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 a curated creative selection of seasonally-updated, Indian-inspired cocktails.