From pannacotta to paisleys, the king of fruits has spawned ditties in design, desserts and gourmet dishes. And there is nothing more redeeming than the curious ways in which the fruit stands reinvented at maverick hands this season.
 
SPICE IT UP

While all of us have gorged on sweet and spicy chunda (grated keri) and yummy mango pickle in the big martaban sunning themselves in the courtyard at grandma’s house, it is an edgy twist to a traditional dish that Chef Davide Cananzi of the Hispanic restobar Luca in Mumbai creates with the spicy mango pickle in the Pollo a la Brasa.

The Peruvian preparation of charcoal-roasted chicken is served up with the angy preparation. “The original recipes usually use a sweet, mildly spiced version of mango jam. It makes the dish too rich and sweet. I love Indian mango pickle and decided to bring in the spicy element to enhance flavor of the chicken,” he says. Chef Vinayak Patil at Mumbai’s Fish N Bait spawns a lipsmacking special in the dry mango prawns. “It’s a perfect tangy accompaniment to a cocktail for seafood lovers. I use paprika, garlic and white wine with the key element being keri powder,” he reveals.

Shilpi Madan for New Indian Express

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