Mumbai Food: 6 dishes that will help bring in the spirit of Fourt of July

TBB Smoked Meat PlatterThere's nothing more American than a barbecue to celebrate the Fourth of July. The Boston Butt's signature dish, thus, is a Smoked Meat Platter with varied American influences — a Smoked Buffalo Brisket, Memphis-style Dry Rub Smoked Pork Ribs, St Louis-style Smoked Pork Ribs, Pulled Smoked Chicken and Pulled Smoked Pork. The platter takes up to 14 hours to prepare and is served with barbecue beans, buttered Texas toast, coleslaw, house-pickles and barbecue sauces. "A low and slow American-style barbecue is way more challenging than flash grilling, where meat is slapped on a grill and taken off in a few minutes. The former ensures the meat becomes tender, juicy and decadent, and hence is the best American dish served," says chef Siddharth Kashyap.At: The Boston Butt, first floor, Rampart Row, Dubash Marg, Fort. Call: 69470000Cost: '1,399

Lobster RollAccording to John Mariani's encyclopedia of American Food and Drink, the lobster roll originated as a sandwich in 1929, at a restaurant called Perry's in Connecticut. "On the east Coast where fresh, daily seafood catch is king, lobster rolls are a must-have from most menus," says Kelvin Cheung, corporate chef and consultant, Aallia Hospitality. At Bastian, the Lobster Roll consists of a butter-poached lobster and avocado salsa, served in a garlic butter brioche. "Adding guacamole may not be traditionally American, but adapting food from different cultures certainly is," adds Cheung.At: Bastian, B/1, New Kamal Building, Linking Road, Bandra West. Call: 26420145 Cost: '1,000

California RollThe California Roll is an American sushi classic and consists of an inside-out sushi roll with cucumber, crabmeat and avocado, topped with toasted sesame seeds. "This roll traces its heritage to a restaurant in Little Tokyo, Los Angeles, in the 1960s. One account credits a chef using avocado as a substitute for blueï¬Ân tuna, a ï¬Âsh only found in peak season. Another story says a chef created it to suit the American palate. Whatever the inspiration, the roll, along with the inside-out style of serving it, became the foundation on which America's sushi empire was built," says chef Paul Kinny, culinary director, Bellona Hospitality. The Shizusan version has avocado, cucumber, carrots and a house sauce.At: Shizusan Shophouse & Bar, Skyzone, Highstreet Phoenix, Lower Parel.Call: 7045004138Cost: '545

S'Mores ThincrustS'mores are a popular nighttime campfire treat, consisting of gooey marshmallow and chocolate sandwiched between crackers. At It Happened in New York, you can tuck into S'Mores Thincrust — toasted marshmallows, berry compote, seasonal berries, and a home-made sweet cracker. "S'mores are loved by kids and adults. People have fond memories of enjoying this dessert at summer camp or while vacationing with family. It is such an important American tradition that we had to have it on our menu," says executive chef Sanyo Vaz.At: It Happened in New York, 84, Chapel Road, Mount Mary, Bandra WestCall: 26446161Cost: '470

Korean TacosThis fusion dish was created by the Kogi Korean BBQ food truck in Los Angeles. "Korean Tacos, commonly sold at LA's food trucks, have inspired modern tacos. They have also spawned the inclusion of other Asian cuisines in a taco," says chef Farrokh Khambata. His Korean Fried Chicken Taco has crispy fried chicken tossed in gochujang sauce, and a crispy taco shell with sauteed bean sprouts and bell peppers.At: Umame, Churchgate and Joss, SantacruzCall: 26617772 (Joss)Cost: '640

Mac and CheeseIn the US, Macaroni and Cheese is considered comfort food, and the first recipe for it appeared in an 1824 cookbook. It featured macaroni, cheese and butter, all layered and baked. "Our Mac and Cheese has macaroni, bechamel and Swiss gruyere. The gruyere is first added to the sauce and again on top. It's finished by gratinating it," says chef and partner Viraf Patel.At: Cafe Zoe, NM Joshi Marg, Lower ParelCall: 24902065Cost: '470

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