Mumbai-based chefs share pro tips and top spots for Avocado lovers

The Aztecs knew about it and offered it as part of their sacred rituals Yet it took the savvy of late Australian chef Bill Granger to turn the avocado from a fruit into a breakfast staple across tables from America to Asia in the late 1990s His demise on Christmas Day marks the end of a career that made the avocado a symbol of the millennial generation A fruit high in nutrition mdash filled with potassium protein and fibre avocado also lacks the tart that sets it apart from other fruits We speak to a couple of chefs who deconstruct the millennial staple for our tablesThe versatile fruitChef Michael SwamyIn some ways the avocado is a flavourless fruit It also has a mushy soft texture This makes it useful to be turned into pakodas for instance I also love to use it in a chaat instead of a mango It has a very different flavour and can make the dish feel more exotic I would recommend mixing it with hung curd sour cream a touch of chilli garlic and serve it with something crispy That balances its textureOn your daily breadAjay Samtani executive chef Le Cafe and Via Bombay ChemburAvocado is densely fibrous and has vitamins like K E and C Since it has different nutritional values you can also craft a recipe according to your requirement In our kitchen it forms a key part of guacamole to be served with nachos It also is part of our spreads on toast which is very popular But we also include it in a range of healthy salads or with our habibi panini I will also introduce a new avocado pachadi to go with posto jhalmuri cookies at Via Bombay that adds a South Indian twist to itAvocado pachadiFor the pachadipound50 gms fresh avocadopound20 gms tomatopound30 ml vegetable oilpound10 gms dry red chilliespound10 gms fresh green chilliespound6 to 7 curry leavespoundSalt to tastepound5 gms fresh corianderpound10 gms onion choppedpound6 gms garlic choppedFor the temperingpound2 gms mustard seedspound1 gms haldi powderpound2 gms white tilpound1 gms fenugreek seedspound1 gm hing powderpound3 gms urad dalMethodPlace the frying pan on the flame Add oil curry leaves to temper To this add onion garlic and saute for a while When the onions are caramelised add the green chillies dry red chillies fresh tomatoes and salt Cover it with a lid and let them cook for a while till they are soft in texture Switch off the flame add avocado and fresh coriander and mix it in thoroughly Set aside in a bowlPic CourtesyWikimedia CommonsFor tempering heat oil in a pan Add white urad dal mustard seeds sesame seeds fenugreek seeds and turmeric powder Add the tempering to the above mixture in the bowl Serve with posto biscuits or jhalmuriGet your avocado rightMediterranean Avocado saladAT Garde Manger Cafe Santacruz West Call 7045004488Cost Rs 450Salmon and avocado Caesar salad hummus and avocado sandwichAT Zanersquos Cafe Lower ParelCall 9819820202Cost Rs 520 Rs 520Avocado sashimiAT Koko Kamala Mills Compound Lower ParelCall 7715963030Cost Rs 1100 onwardsAvocado milkshakeAT New York Burrito Company Lower ParelCall 7785005008Cost Rs 199Mixed beans and bocconciniAT Nude Food Cafe PrabhadeviCall 9820008382Cost Rs 475Avocado and feta toastAT Cafe Trofima Shivaji Park DadarCall 8291019988Cost Rs 310Avocado and cashew cheese sandwich or avocado and fried egg sandwichAT Boojee Cafe off Perry Cross Road Bandra WestCall 9326854023Cost Rs 550 Rs 520Avocado saucy corn toastAT Thea near MET campus Bandra WestCall 07021499688Cost Rs 500Glutenfree avocado toastAT Lake View Cafe The Westin Mumbai PowaiCall 8657415264Cost Rs 300 half Rs 600 full