How to make Bombay Bustle’s Tarang cocktail

You can judge an Indian restaurant by the quality of its dahl, and the one served by Bombay Bustle on Mayfair’s Maddox St is especially excellent – slow-cooked for over 30 hours, this classic dish is deliciously smooth and creamy, and subtly spicy.

Inspired by the tiffin tin carriers who deliver home-cooked lunches across Mumbai via the railway system, the restaurant also delivers other fabulous dishes – we especially loved the Trio of Duck Dosa and the Tandoor Tiger Prawns. There’s an array of amazing cocktails on the menu too (plus they do a gorgeous mango lassi for a non-alcoholic treat) and co-founder Samyukta Nair has kindly shared the recipe for this eye-catching Tarang Cocktail.

How to make a Tarang cocktail

SERVES 1

20ml Italicus liqueur
Prosecco
20ml mango puree
5ml water
5ml lemon Juice
5ml honey
5ml Darjeeling tea

To make the Mango & Darjeeling syrup: bring all the ingredients apart from the liqueur and Prosecco to the boil. Once boiling, strain immediately through a fine sieve. Allow to cool and refrigerate.

Then stir the Italicus liqueur with the Mango and Darjeeling syrup, pour over ice into a cocktail mixer and add a splash of Prosecco. Strain with a cocktail strainer over a champagne flute and top up with more Prosecco.

Bombay Bustle dip their glasses in Darjeeling Tea Dust, but you could dust with finely crushed rose petals instead.

For more information about dining at Bombay Bustle, visit https://www.bombaybustle.com/