It is the season of mangoes with the onset of summer and if you are looking for how to use them help is here.
One of the best things about summer is the onset of mangoes – an ingredient that has uses in both raw and fruit forms. Naturally it makes its way into all kinds of dishes. We speak to chefs to share some recipes.
Mango is in season and probably the best way to deal with the sweltering heat that shows no sign of abating.
Samosas are a beloved snack across India, enjoyed for their delightful variety of fillings, ranging from meats, vegetables, and lentils to the sweet indulgence of mawa samosas. This popular dish, which originated in the Middle East and made its way to India through ancient trade routes, has become a staple in Indian cuisine. In an innovative culinary twist, Chef Vishal Mehrotra from Pride Hotel Bangalore has reimagined this classic by introducing a refreshing raw mango filling. To complement this unique offering, he serves these gourmet samosas with a side of sweet mango chutney, creating a perfect treat for your taste buds during the warm summer months.
Rock Corn Tempura is a perfect delight to the Indian taste buds with the combination of textures and flavours which are cherished by the Indian palate, tempura being a very traditional dish of Japan is quite classic and here is a twist to the classic tempura from my own kitchen. The fresh mangoes are the favourite all over and the combination of the savoury crispy corn tempura pungent Wasabi mayo and the fresh mango aioli together is a flavour bomb the sweet and sour mango pulp when combined with the homemade mayonnaise which is creamy and little salty in taste create a very luscious and delightful treat for your taste buds and is one of the most rightful ways to celebrate the mangoes to their best.
- Kaccha Aam Ka Panna courtesy Pankaj Jha, Executive Chef, Radisson Blu Dwarka
- Mango Tres Leches courtesy Syamal Raju Annamneedi, Corporate Chef at Ironhill India
- Aam ke Namkeen Samosa courtesy Vishal Mehrotra, Executive Chef, The Pride Hotel Bangalore
- Neelam Mango Sago courtesy Ratheesh V. R., Executive Chef, Sterling Lake Palace Alleppey
- Mango Tart courtesy Vikas Kumar, Junior Sous Chef, Hotel Royal Orchid
- Rock Corn Tempura with Mango Aioli courtesy Pankaj Singh Rajawat, Chef De Cuisine, Ronil Goa – part of JdV by Hyatt
Read the full story that first appeared in Deccan Chronicle dated May 6, 2024 here:
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