Paul Kinny, executive chef, InterContinental Marine Drive, loves using oranges in his cooking. “It has the most versatile flavour," he says. Add sugar for a sweet and sour taste or paprika to make it spicy and then use it in your starters, main course or dessert. The acid in the fruit juice will help soften meat as well. For Kedar Bobde, executive sous chef, Grand Hyatt, Mumbai, the fruit is a favourite because every part except the seed can be used in cooking. “The zest can be used in cakes, sauces and marinades. The juice and pulp is good for marinades, cocktails and mocktails," he adds.

Citrus kick: The Orange Malpua with Cointreau. Abhijit Bhatlekar / Mint

Cumin Fried Chicken Breast Strips with Orange Aioli

Tabula Rasa, Saket, New Delhi

Serves 2


200g chicken breast

100g orange

20g garlic

10g cumin

1 whole egg

40g refined flour

10ml lemon juice

50g cornflakes

14g parsley

Oil for frying

Salt and pepper to taste


Marinate the chicken breast in lemon juice, garlic, cumin, salt and pepper. For the batter, beat the egg, add flour and seasoning. Dip the chicken breast in the batter, crumb with corn flakes and deep-fry on medium heat till light brown. Serve hot with orange aioli and orange segments.

For the orange aioli


1 egg yolk

60ml olive oil

40ml orange juice

10g garlic paste

7g French mustard

A few drops of lemon juice

Salt and pepper to taste


For the garlic mayonnaise whisk egg yolk with mustard, garlic paste, salt and pepper while adding olive oil in it. Cook orange juice in a pan, reduce it to half, keep aside and let it cool. Add orange reduction to the garlic mayonnaise and then add lemon juice.

Duck Pepper Fry with Orange Appam

Soma, Grand Hyatt, Mumbai

Serves 2


4 tbsp oil

K kg duck, boneless (can replace with chicken)

2 onions, medium sized, finely chopped

2 tomatoes, medium sized, chopped

K cup coconut, grated

4 tsp black pepper, crushed

1 inch ginger

8 garlic cloves

1 tsp turmeric powder

2 tsp garam masala powder

3 red chillies fried in oil (optional)

Coriander leaves and lime for garnish

Salt to taste


Cut the duck into small pieces. Heat oil and fry the onions, garlic and ginger. When they begin to turn golden brown, add all the spices and coconut and cook for a few minutes more. Add the tomatoes and salt to taste and cook for 5 minutes. Put in the duck pieces and stir so that they are coated with the sauce. Cover and simmer for about 30 minutes till the mixture is almost dry. Garnish and serve.

For the orange appam


225g raw rice

50g urad dal (split black gram)

1 cup coconut milk

Oil for shallow frying

1 cup orange juice (simmer and reduce to K cup)

1 tsp grated orange zest

Salt to taste


Wash and soak the rice and urad dal for 4 hours. Grind to a smooth paste, adding water as required. Add salt and stir well. Cover and keep overnight in a cool place to ferment. Dilute the batter with coconut milk and reduced orange juice, then add grated orange zest. Heat the appam pan and grease it with a little oil. Add one ladleful of the batter, swirl the pan to spread all over, cover and cook over low heat. The edges should be thin and crisp, while the center soft and spongy. Serve with the Duck Pepper Fry.

Orange Malpua with Cointreau

Kebab Korner, InterContinental Marine Drive, Mumbai

Serves 2


200g refined flour

125g sugar

1 tsp cardamom powder

5ml vanilla essence

20g desi ghee

50ml orange juice

12 orange segments

10ml Cointreau (optional)

Salt to taste


Sieve the refined flour through a fine sieve and add 100g sugar, a pinch of salt, cardamom powder and vanilla essence. Add sufficient water and 25ml orange juice to the batter to get a flowing consistency. Mix thoroughly to ensure there are no lumps. Rest the batter for an hour. Add ghee in a non-stick pan, pour one cup batter and fry both the sides on medium flame. Prepare a syrup with the remaining sugar and orange juice and place the malpuas in the syrup. Heat the Cointreau and flambé the malpua. Garnish with orange segments.