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At Café Duco in Bandra, chef Urvika Kanoi has a separate section for tacos. Among the favourites is the Sweet Corn and Potato Taco. Even though Kanoi likes to make her tacos as close as she can to the Mexican flavours, her love for the Latin American cuisine made her borrow one from Argentinian cuisine for her menu with the sweet corn and potato filling. The other one she personally loves is the Wild Mushroom Tacos, which is also served at the restaurant.
Chef Abhishek Pednekar at Woodside Inn on the other hand chooses to go local while exploring their flavours with taco fillings. The restaurant makes a mean East Indian Ros taco (in picture) with a pulled pork filling, and green apple slaw. The taco is made up of rice flour and not regular maize flour as a healthier option. They have created this flavour for the taco because it is familiar to the Indian palate and very light to go with any drink on the menu.
Chef Bhakti Mehta, the founder and chef behind The Little Food Co., has been making a wide variety of fillings for tacos. Some of those that stand out are the Bulgogi mushrooms and lamb with gochujang and rice crips, the Bhakri taco with thecha prawns (in photo), kachumber pico and black salt sour cream, and the togarashi tofu & avocado nori tostadas – giving diners the opportunity of not only exploring Mexican flavours but also Korean, Japanese and Maharashtrian flavours.
At Jamjar Diner, chef Sandeep Dalvi makes tacos because of its earthy, smoky, juicy, cheesy, crispy and certain addictiveness in each and every saucy bite. They give a twist to their steak taco by using Indian spices because he says Mexican and Indian ingredients give similar bold flavours.
At Communion Cafe, chef Karishma Sakhrani has two Mexican-inspired tacos - Chipotle Jackfruit and BBQ Chicken. The chipotle chillies lend a nice fiery heat to the tacos, while the BBQ is easy and pleasing. Both tacos come with guacamole, sour cream and salsa.