There can be no better indulgence than food. If you love food, you cannot miss out on must-try meals, fashionable ingredients, and delicious curiosities in Mumbai this month. Head to these 5 restaurants to try out their summer specials and decide for yourself which one has the best. The Little Easy gets an all-new Menu!The Little Easy- Bandra's first speakeasy-themed all-day cocktail bar has launched an all-new food menu that's a fun take on local and global cuisines. A few of the must-haves are the Philly Cream Cheese Money Bag, Guac Sev Puri, Ghee Roast Mushroom Tacos, Quattro For Maggi Naan Bombs from the veggie section, and the Chicken Yakitori Skewers, Kerala Pepper Fry Pita Pockets, Kasundi Prawn Tostada from the non-vegetarian section. Mains include Burrata Pink Sauce Fettuccine, Shawarma Buddha Bowl, and Yaki Udon Noodles to name a few. The Little Easy has taken their dessert game to a whole new level with Chocolate Cookie S'Mores, Next Level Brownie, Deconstructed Lotus Biscoff Cheesecake, Coffee Pannacotta and TLE Style Dark Chocolate Mousse. The menu is creative, fun, and has a little something for everyone, so drop into The Little Easy. Time: 12 Noon to 1.30 a.m.Address: The Little Easy, 231 A, Link Corner Building, 28th Road, Linking Rd, Bandra (W), Mumbai, Maharashtra 400050Average Cost: Rs 2,000 for two people (approx.) Thai Naam brings you the Flavours of Thailand this SummerMumbai's premium fine dining restaurant, Thai Naam, known for its serving authentic Thai cuisine, has launched its exclusive Summer Menu for 2023. The Summer Menu features a variety of starters, including Fresh Pomelo Salad, Spicy Chicken with Chilli Garlic and Jasmine Iced Tea. For those looking for something light and refreshing, these starters are the perfect choice. From the savoury Thai Yellow Curry to the Home Styles Garden Vegetable, Minced Chicken with Basil Sauce, Thai Style Fried Rice, and Stir Fried Bamee Noodles, there is something for everyone. Finally, for those with a sweet tooth, the Summer Menu also includes a delicious dessert: Fresh Watermelon with a Scoop of Honey Nut Ice Cream. This refreshing and sweet dessert is the perfect way to end your meal and cool off on a hot summer day. Day: Monday to Sunday; Address: 1st Floor Bay 99 Campus, near JW Marriott Sahar, IA Project Road Chhatrapati Shivaji International Airport, Andheri, Mumbai, Maharashtra 400099Average Cost: Rs 2,500 for two people (approx.) AKINA's Latest Summer Menu by Chef Jesse BlakeAKINA's Culinary Director Jesse Blake celebrates the blooming of cherry blossoms with an all-new summer menu. Some of the highlights of the new menu include mains like Chirashi sushi with a sashimi selection, sushi rice, tamarind & sesame vinaigrette and Pork Katsu that consists of with loin katsu, truffled potato & gravy, served with wafu cabbage & sunomono pickles. For those looking for something a little heartier, Peppered Chazuke Rice with slow-cooked egg, crisp rice/chicken skin, truffle, smoked pepper, and green tea dashi is sure to satisfy. End your meal with mouth-watering Shaved Yuzu & Mango Ice served with fresh summer mango & papaya, coconut caramel, white chocolate tapioca, and yuzu shaved ice. When: Ongoing until the end of the summer season; Address: Akina, Golden Palace, Turner Rd, opposite Mala Sinha Bungalow, Bandra West, Mumbai 400050Average Cost: Rs 3,000 for two people (approx.) without alcoholContact: +91 8976452911 / +91 8976452899 Mumbai's Woodside Inn Presents a Unique Summer Specials MenuWoodside Inn, one of Mumbai's favourite gastro-pubs, is launching its highly-anticipated Summer Specials Menu. One of the highlights of The Summer Specials Menu is the Watermelon & Cucumber Solkadhi Gazpacho, another must-try dish is the Raw Mango & Fresh Plum Salad. For something a bit more substantial, try the Labneh Cream cheese, and the Goat Cheese & Chilli Pesto Pizza. Seafood lovers will adore the Pan Seared Sole Fish, and vegetarians will love the Ricotta Malfatti and indulge in the Oven Roasted Parmesan Crusted Chicken Leg. To finish off the meal on a sweet note, guests can indulge in the Mango & Pistachio Tiramisu, a delicious take on the classic Italian dessert. Address: Bandra - 3/4, Dheeraj Pali Arcade, Dr Ambedkar Road, Pali Naka, Pali Hill, Bandra West, Mumbai - 400050; Colaba - Indian Mercantile Mansion, Wodehouse Road, Opposite Regal Cinema, Colaba Causeway, Colaba, Mumbai - 400039Average Cost: ?1,200 for two people (approx.) The All-New Summer Menu at The Bombay CanteenThe Bombay Canteen keeps it crisp, fresh, light, flavourful and incredibly delicious with an all-new Summer Menu that celebrates 'summer and sunshine', curated by Executive Chef Hussain Shahzad. Imagine a hearty Beet Poriyal, Amiri Khaman with chilled yogurt mousse, Summer Greens Patta Chaat with dollops of pickled dahi, Baingan Bharta Kulcha, Grilled Squid Kachumber, Cabin-Style Lamb Scotch Eggs, Bone Marrow 'Naan Chaap', Lauki Musallam, Banarasi Kal Chana Masala, Madurai Chicken Salna, Andhra Lamb Pulao and sweet treats including PB&J Kulfi, Jigarthanda 'Tres Leches' and more! The menu is filled with bright and flavourful essentials to get you through the hot, sunny days! Timing (Dine-In): Monday to Friday: 12 noon to 1 a.m. | Saturday & Sunday: 11 a.m. to 1 a.m.Price: Average meal for two without alcohol: Rs 2,200; with alcohol: Rs 3,500Address: The Bombay Canteen, Unit-1, Process House, S.B. Road, Kamala Mills, Lower Parel, Mumbai 400013Average Cost: Rs 1,700 for two people (approx.) Also Read: Hit these 7 rooftop and all fresco restaurants in Mumbai before the arrival of monsoon
07 June,2023 10:07 AM IST | New Delhi | IANSThese healthy soups are ideal for a summer lunch. Simply prepare a large pot and offer your guests this delectable dish. SMOKY SALMOREJO Ingredients:TomatoesWhite bread with crusts removedGrated garlicVinegarOlive oilSaltThin sliced green grapesChopped roasted almonds Method:Cut the sides of the tomato halves and discard the skin.Add bread and toss with tomatoes.Blend the mixture after 15 minutes in the food processor.Add grated garlic and vinegar to the mixture and gradually add a cup of smoked olive oil with the machine on.Strain the mixture and season it with salt, cover and refrigerate until very cold and your Salmorejo is ready. Serve the soup in bowls and garnish with grapes, almonds and a drizzle of smoked olive oil. WATERMELON SOUP Ingredients:Watermelon chunks (de-seeded)Mint leavesGinger and garlic pasteChilli flakes Method:Blend 1 cup de-seeded watermelon chunks, 3-5 mint leaves, 1 tsp ginger and garlic paste, salt and pepper to taste, 1 tsp chilli flakes.Refrigerate and serve cold, with a topping of mint leaves. CHICKPEA SESAME SOUP Ingredients:Boiled chickpeaGarlic cloveSesame seedsCumin seedsLime juiceOlive oilSaltPepper Method:Blend 1 cup soaked and boiled chickpea, 1 garlic clove, 2 tbsp sesame seeds, 1 tsp roasted cumin seeds, 2 tsp lime juice, 2 tbsp olive oil, salt and pepper to taste.Blend all ingredients well to make a smooth paste.Add cold water to adjust the consistency and serve fresh. BEETROOT SOUP Ingredients:Boiled beetrootYogurtCumin seedsCoriander leavesSaltPepperMint leaves Method:Blend 1 cup boiled beetroot, 1/2 cup yogurt, 1 tsp roasted cumin seeds, 1 tbsp coriander leaves, salt and pepper to taste and a few mint leaves.Adjust the consistency with cold water and serve fresh. AVOCADO SPINACH SOUP Ingredients:Spinach leavesAvocadoGarlicBasil leavesYogurtLemon juicePaprika powderSaltPepper Method:Blend parboiled 1 cup spinach leaves, 1 ripe avocado, 1 garlic, 2 tsp basil leaves, 1 cup yogurt, 2 tbsp lemon juice, 1 tsp paprika powder, salt and pepper to taste.Blend all ingredients and adjust the consistency with cold water. Serve fresh. Also Read: Mumbai based-chefs share cold dish recipes to cool off the summer heat This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
03 June,2023 12:32 PM IST | New Delhi | IANS
If you are one of those who can’t live without their steaming cup of morning coffee, then the rising temperatures right now aren’t ideal because that may make you want to push the drink away. Yes, cold coffee exists and it is good but what if you could turn that into something better? If you are working from home or have the time to experiment, you can do a lot more with your coffee. That way, you can turn it into a treat that will get you through the next month . Mid-day Online invited city chefs to share innovative variations of cold coffee. They not only elevate your classic cold coffee but also use the concoction to make a completely new drink. Genius by Nilesh Patel, beverage head (West), Impresario Handmade RestaurantsNilesh Patel suggests using cold brew coffee for this drink, which he rightly names Genius, because it is a no-fuss replacement for your regular coffee, especially during the summer. The twist is a dash of hazelnut which turns it into a completely new drink. Patel shares, "One of the many wonders of cold brew is how versatile it is. If you fancy Irish coffee or a stout, this would be your ideal non-alcoholic replacement for it." Ingredients:Dope cold brew coffee or regular cold brew coffee - 60 ml, water - 90ml, hazelnut syrup - 10 ml, hazelnut foam for garnish. Method:1. In a glass, add ice coffee, water, and hazelnut syrup. 2. Stir it well.3. Garnish it with hazelnut foam. Salt Caramel Latte by Abhinav Mathur, CEO, Something’s BrewingInnovate with your regular latte on a lazy morning by adding a sweet and salty touch to it in the form of some caramel and pink salt. Something’s Brewing’s CEO Abhinav Mathur shares, “Although classic cold coffees are always popular, coffee coolers like iced americano, cold brews and more have been feeling the love, especially among young drinkers. These are also easier and more forgiving to concoct at home, making it a beginner-friendly beverage of choice.” Ingredients:Double shot of espresso, ice cubes, pinch of pink salt, caramel - 1 pump, chilled milk as per requirement. Method:1. Pour double shots of espresso on ice. 2. Add a pinch of pink salt and 1 pump of caramel. 3. Top up with chilled milk. Cold Brew Lemonade by Jatin Waingankar, brand ambassador, SvamiWhat if you could turn your cold coffee into a refreshing summer drink? Jatin Waingankar, brand ambassador of Svami, a maker of non-alcoholic drinks, suggests adding lemonade to it, something you may have not thought of before. He says, “It is a refreshing yet simple version of coffee.” Ingredients: Lots of ice, double shot espresso or Cold Brew - 60 ml, Svami Lemonade or regular lemonade - 150 ml, lemon wedge for garnish. Method:1. Take a glass and add lots of ice.2. Pour a double shot of espresso or cold brew into it. 3. Top with Svami salted lemonade or regular lemonade.4. Garnish it with a lemon wedge. Pineapple Mocha by Montoli Sema, mixologist, Dashanzi, JW Marriott Mumbai Juhu Why opt for the regular mocha when you can add a twist to it? Montoli Sema uses pineapple and vanilla to create a delicious Pineapple Mocha at Dashanzi, the Asian restaurant at the five-star property. Sema shares, “The refreshing mocktail has the perfect combination of espresso and vanilla ice cream, mixed with pineapple juice and sprinkled with hot chocolate powder.” The flavour of coffee, vanilla and pineapple when shaken together is refreshing but can also be had any time of the day. Ingredients: Espresso - 30 ml, one scoop of vanilla ice cream, pineapple juice - 45 ml, ice as per requirement, chocolate powder for garnishing. Method: 1. Add the espresso to a glass, followed by the vanilla ice cream and pineapple juice. 2. Shake with ice and sprinkle some hot chocolate powder. 3. The mocktail is ready to serve.
03 June,2023 12:14 PM IST | Mumbai | Nascimento PintoBaking is a relaxing and imaginative pastime, but it can also be messy and time-consuming, particularly when it comes to cleanup. Cleaning baking items and equipment is critical to preserving their quality and lifespan. This article will look at five simple and unique methods to keep your baking utensils and equipment clean, with a focus on tools used for desserts. Elisha Parikh, a baker and young entrepreneur shares handy tips: Clean mixing bowls with white vinegarMixing bowls are a vital tool for any baking endeavour, but they may be difficult to clean, particularly when dough or batter has adhered to the sides. White vinegar is an effective way to clean mixing bowls. Start by filling the bowl with hot water and add a cup of white vinegar. Let the mixture settle for about 30 minutes, then drain the water and clean away any leftover residue with a brush. Rinse thoroughly with warm water and pat dry with a clean towel. Rolling Pins should be cleaned with a toothbrushAlthough rolling pins are intended to flatten dough or pastry, they can acquire residue over time. Use a toothbrush with soft bristles to remove any debris from the grooves of a rolling pin. You can also clean the rolling pin's surface using a moist cloth. Avoid soaking wooden rolling pins in water, since this might cause the wood to deteriorate. Instead, use a moist cloth to wipe the surface and a clean towel to dry it. Use Lemon Juice to Clean Measuring CupsMeasuring cups are used to measure ingredients precisely, but they can also retain stains and odours from previous use, which can emit an unwanted smell in your desserts! To clean measuring cups effectively, use lemon juice. Cut a lemon in half and rub the inside of the measuring cup with the lemon half. Let the juice sit for a few minutes, then rinse with warm water and dry with a clean towel. This will not only remove any stains but also leave the measuring cups smelling fresh and clean. Clean Stand Mixers with a ToothpickStand mixers are a staple tool for any baker, but they can also accumulate residue, like spilt batter, in hard-to-reach areas. To clean a stand mixer effectively, use a toothpick to remove any residue from the crevices. You can also use a damp cloth to wipe down the surface of the stand mixer. Soak Pastry Bags in Warm Soapy WaterUse cloth or silicone pastry bags to avoid single use plastics. Since pastry bags are used to pipe dough or filling, they can become clogged with residue over time. To clean a pastry bag, fill it with warm soapy water and let it soak for about 30 minutes. Then, rinse with warm water and hang it to dry. You can also use a pastry brush to clean the inside of the pastry bag. For reusable pastry bags, avoid using hot water, as this can cause the bag to melt. Also Read: Here's our pick of local bakers who bake artisanal breads in Mumbai This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
01 June,2023 09:29 AM IST | New Delhi | IANSNow that mangoes are in season, it would be a shame to make only desserts with them. The 'King of Fruits' is more versatile than we know, and is something that different Indian communities boast of and chefs keeping reminding us about. While a delicious aamras, payasam or cheesecake seems like the ideal sweet dish to enjoy during this time of the year, one look towards the many dishes that are made in Indian homes is testament of the versatility of the fruit to make savoury dishes, with pickles being one of the most common by-products, a summer ritual taken on by grandmothers annually and are enjoyed by the entire family throughout the year. With raw mangoes already available in abundance and ripe mangoes making an appearance in pockets of the city, there is so much that one can explore with the fruit. Mid-day Online reached out to chefs in the city and neighbouring states to share innovative savoury recipes that people can follow to make the most of the mango season. While some of them use the fruit in different versions of salad, there are others who celebrate India's curries and take it up a notch to make specials that may often be difficult to imagine but helps bring out a unique flavour in the dish. Raw Mango Salad by Harish Singh, chef, Thai Naam by Ananda, Andheri EastMaking a salad out of mangoes is the easiest way to work with the fruit and chef Harish Singh at Thai Naam by Ananda, says you can start by making a Raw Mango Salad this summer. With a mix of raw mango strips, jaggery powder, spring onions and water chestnuts, it simply promises to produce a burst of flavours that can add value, if it is one of those days when you don't really like your meal. Ingredients: Green unripe raw mango 1 noJaggery powder 1/2 tspLemon 1 noA pinch of salt Sugar 1 tspSoya sauce 1 tspSpring onion/ scallions 2 stalksWater chestnut, cut into pieces 5-6 nos Method: 1. Wash and peel off the green skin of the mango, using a julienne peeler shred the mango into strips. 2. Mix together all the salad dressing which includes lemon, salt, sugar, jaggery and soya sauce in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.3. In a large mixing bowl, add your shredded mango with the salad dressing and water chestnut. Mix it well, if you prefer your salad a little sweeter you can add more sugar. If you prefer more spice, add chilli flakes and if it’s too salty or sweet, add more lime juice. 4. Place it on a serving platter and garnish it with finely chopped spring onion. Enjoy your summer salad. Mango Curd Rice by Chef Akhil Multani, founder, The Ghost Chef, WorliIf you are looking to make comfort food with mangoes, then there is no better amalgamation that combining it with curd rice, according to chef Akhil Multani, founder of city-based delivery kitchen, The Ghost Chef. The sweetness in a traditional curd rice makes all the difference to the otherwise plain dish, enjoyed by one and all. Ingredients:Mango 1 nos Curd 70 gm Mustard seeds 1 gm Curry leaves 1 gm Ginger, chopped 5 gm Boiled rice 200 gm Oil 10 ml Green chillies, chopped 4 gm Roasted sunflower seeds 10 gm Salt to taste Method:1. Peel the mango and divide the pulp into two equal halves. 2. Blend one half in a mixer grinder, till a smooth paste is formed. 3. Cut the second half into small dices. 4. Mix the curd, rice, boiled rice, mango puree, chopped mango in a bowl till all ingredients are well amalgamated. 5. In a small tempering vessel, heat the vessel till nice and hot. Add in the oil, mustard seeds, ginger, green chilies and curry leaves and cook for a minute on low heat. 6. Pour the tempered mix on the mango mixture in the bowl. Add salt to taste and mix thoroughly. 7. Place in the refrigerator and serve chilled. Garnish with roasted sunflower seeds. Goan fish curry with raw mango by Alex Dias, chef, Novotel Goa, CandolimIf you love Goan food, it is the best time to experiment with delicious dishes by making a traditional Goan fish curry with raw mango, according to chef Alex Dias at Novotel Goa. While tamarind is usually used as a souring agent in fish curries and other dishes, he says, with the season comes a change. "Since it's mango season, the souring agent is essentially raw mango, and their tanginess and freshness is really different." It is also the reason why he recommends that for those visiting Goa right now, it is important to relish the curries being made during this time of the year but if not, the recipe shared by him is definitely comforting. IngredientsLocal Goan Mussori chillies 6 nos (If Kashmiri chillies 10 nos)Scraped Coconut 1/2 coconutPiece of Ginger 5mm Garlic 4 flakesCumin seeds 1 tspCoriander seeds 3 tbspHaldi powder 1 tspGreen chillies, slit 1 tspSalt to tasteSliced onion 100 gmKingfish 4 slicesRaw Mango 3 slicesOil 50 ml Method:1. Grind the masala ingredients mentioned above, in a mixer with a little water to fine paste.2. Heat the pan, add little oil, sauté some sliced chopped onions, then add masala to it and cook for 1 minute.3. Add water to this fish curry, to make it consistency of creamy curry, You can then add some salt and slit green chillies, as per spice requirement.4. Once the entire mixture reaches a boil, you can add the fish to the curry.5. Along with the fish, add the cut pieces of raw mango, to give it that nice tangy flavour that it has. See that the mangoes are not overcooked. 6. Boil till the fish is cooked and serve with Goan red rice. Raw Mango Moringa Salad by Haresh, wellbeing chef, Woods At Sasan, Sasan, GujaratA raw mango salad is a classic approach to include the fruit in your food but now without a little addition of moringa leaves, says chef Haresh, who is the wellbeing chef at Woods At Sasan. He explains, "Raw mangoes are an excellent addition to any dish that requires a tangy, acidic flavor. Their firm texture and sour taste make them perfect for pickling, chutneys, or as a topping for salads and sandwiches. Raw mangoes also add a refreshing element to curries and stews. Just be sure to balance their tartness with other sweet or savory ingredients to create a well-rounded dish." Ingredients:Raw mango, julienned 250 gmFrench beans, julienned 50 gm Fresh tomato, julienned 3 noFresh moringa leaves 15-20pcsPeanuts, toasted and crushed 15 gmFresh Brahmi 10 leaves For dressing:Garlic, cloves 3-4 podsLime juice from 1 medium size limeFresh red Bhavnagari chili 1 noOrganic jaggery: 3 tbspRock salt to taste Method:1. Julienne the raw mango, beans, tomato & fresh moringa & Brahmi and keep them aside in an ice water bowl.2. Using a mortar pestle, pound together garlic, lime juice, red chilies, rock salt, jaggery,3. Gently mix with juliennes raw mango, beans, tomato with dressing and serve immediately. Garnish with crushed peanuts, fresh Moringa and Brahmi. Raw Mango Carpaccio by Umesh Pawar, chef, Seesaw, Bandra Kurla Complex, Bandra East At Seesaw, chef Umesh Pawar was inspired to create a Raw Mango Carpaccio after he saw a version of it during one of his travels to Israel, so it is no surprise when he says people can definitely innovate with mangoes to make a carpaccio out of it. He explains, "While the restaurant was serving slices of raw mango with local spices and a tangy dressing, our version puts a twist on the spices and gives it a nutty, creamy texture by infusing it with pine nuts, paprika seasoning and avocado." Ingredients:Raw mangoes 3 nosGarlic, minced 5 gmSmoked paprika powder 5 tspCoriander, chopped 20 gmHass avocado, cubed and tossed in olive oil, a splash of vinegar, and some salt 30 gmPickled onion 5 gmPine nuts, toasted 4 gmChimichurri sauce 3 gmCapers 3 gmCaster sugar 80 gmLemon juice 10 ml Salt and pepper to taste Method:1. Make the marinade: mix the garlic, lemon juice, smoked paprika powder and caster sugar with salt and pepper to taste, in a pan over low heat. Reduce the mixture on a very slow flame to infuse all the flavours.2. Remove from heat and cool, then stir in the coriander.3. Meanwhile, thinly slice the raw mangoes using a mandolin. Leave the mango slices to infuse in the marinade for 24 hours.4. To serve, arrange the sliced mangoes on a plate – around 15-20 slices.5. Drizzle with the smoked paprika marinade and top with the diced avocado. 6. Top with dollops of chimichurri, pickled onions, toasted pine nuts, and capers; garnish with a few coriander sprigs and drizzle with a bit of good extra virgin olive oil. Thai Prawn and Mango Salad by Mukesh Sharma, executive chef, The Westin Mumbai Powai Lake, PowaiWhy settle for a regular raw mango salad when you can make an exquisite Thai prawn and mango salad? Mukesh Sharma, executive chef at The Westin Mumbai Powai Lake in the city says the dish is a signature at their restaurant during this season. While other dishes make use of raw mangoes, this is made with the ripened one coupled with tangy flavours, fresh ingredients and exotic aromas that can be enjoyed throughout the season. Ingredients:Prawns 100 gmRipe mango, cubes 1 noOnions, diced 20 gmTomatoes, diced 20 gmCoriander, chopped 1 TbspGreen chillies, chopped 1 tsp For dressing:Sweet chilli sauce 4 tbspSweet soya sauce 1 tspChilli Sauce- 1 tspGalangal half inchKaffir Lime zest 1/2 tspCoriander stem- 1 tspBird eye chilli 1 noLemon juice 1 tbspSushi vinegar 1 tbspLemon grass one inch Method:1. Start by making the dressing2. Blend together sweet chilli sauce, sweet soya sauce, chilli sauce, galangal, kaffir lime zest, coriander stems, Lemon juice, sushi vinegar and lemongrass3. In a bowl add prawns, ripe mango, onions, tomatoes, chopped coriander and chopped green chillies.4. Toss in the salad dressing and serve it on a bed of mixed lettuce, Also Read: Mango payasam? Mumbai chefs share recipes for innovative desserts to make with the fruit this summer
30 May,2023 02:03 PM IST | Mumbai | Nascimento PintoThe summer heat is yet at its peak and coolers and cocktails may be the need of the hour. While there are many different kinds of cocktails that are classic, there are other innovative ones that people can make that are equally delicious yet heady. One of them is the Paloma, which is a tequila-based cocktail, and as it happens - it is also Paloma Week. This weather demands a chilled cocktail that can help people unwind, especially on the weekend. From cocktails such as Paloma Margarita - a cocktail that will transport you to the enlivening land of Mexico; Taco Paloma - the herbaceous and crisp crafted tipple brings a new dimension to the classic cocktail; and Tropical Paloma - all things sweet coupled with refreshing undertones, reinvigorating the signature Paloma - each recipe features fresh, seasonal ingredients that enhance the palate and make for the perfect accompaniment to any dish. Elevate your Paloma Week with refreshingly perfect Patron cocktails: The Paloma Ingredients:TequilaGrapefruit juiceLimeSugarSalt solutionSoda Method:1. Take all the ingredients and build in a highball glass.2. Garnish with a grapefruit wedge/slice. Taco Paloma Ingredients:TequilaGrapefruit Oleo SaccharumTaco mixLime juiceTonic Method:1. Taco Mix : Blend together 1150 ml of fresh pineapple juice, 50 gm fresh coriander, 30 gm fresh basil + 30gms mint, 375 ml agave/honey and fine strain.2. Grapefruit Oleo Saccharum: Peel 5 grapefruits, add 300 gm of castor sugar.3. Lightly muddle the sugar with the peel to release the oils and store for two nights in a vac pac bag.4. Strain the peels out and bottle the syrup for use.5. Shake and build in Highball glass. Top up with tonic.6. Garnish with coriander salt rim. Paloma MargaritaIngredients:TequilaGrapefruit cordialHot sauceLime Juice Method:1. For the grapefruit cordial, take the leftover peel (from Oleo) and leftover pulp from the juice and add sugar and water in a 1:1 ratio and simmer till it forms a syrup.2. Bottle and use.3. Shake all ingredients and pour into an Old Fashioned glass.4. Garnish with salt rim and grapefruit slice. Tropical Paloma Ingredients:Patron silver tequilaMango cordialLime juiceTender coconut sodaGrapefruit Method:1. For the mango cordial, take fresh mango, add sugar and water in a 2:1:1 ratio and simmer to make a cordial. For the tender coconut soda , carbonate tender coconut water.2. For the grapefruit mist add mango peels as well as grapefruit pith to 60 ml vodka and keep for 2 nights to infuse. Strain peels and pour into a spray bottle.3. Build in highball glass. Spray grapefruit mist.4. For garnish, add fresh mango wedge. Also Read: Sip that beats the heat: Seven gola-flavoured cocktails made with a twist This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
26 May,2023 01:35 PM IST | New Delhi | IANS
The summer season in Mumbai is synonymous with golas. The flavoured crushed ice street-side delight found on a wooden stick makes almost every person’s mouth water. It is made by the ‘golawala’, who at his cart instantly scoops crushed ice and puts it together on a stick, while drizzling it with lip-smacking liquids of different flavours that give people respite from the summer heat. While one of the most popular flavours may definitely be the deep purple kala khatta, the others like orange, mango and kacchi kairi are not far behind. It is impossible to imagine going through the summer season without relishing a gola or a chammach gola, with a spoon in a glass, anywhere in the city. Over the years many flavours have been added to the ice treats, individually or together. While some prefer one flavour, there are others who prefer to enjoy mixed flavours to get the best of everything. Now, that seems like the perfect recipe if you want to elevate the simple delight into a boozy one by simply adding alcohol to it. While some may already be experimenting it, Mumbai bartenders say a lot more experiments can be done. Mid-day Online spoke to mixologists who are innovating with the classic gola to create a unique experience in their Mumbai restaurants. They not only combine tequila with berries but also kala khatta. They also add vodka and rum to these cocktails inspired by golas in the city, to make refreshing cocktails. Since the sweltering heat doesn’t look like it wants to go away any time soon, the alcohol-infused gola-flavoured cocktails will definitely come to the rescue, especially if you want to let your hair down at home or make something interesting for your next summer house party. Berry Pop Cocktail by Yash Advani, founder, Maikada, Kemps Corner Summer brings back all kinds of sweet and sour flavours on the streets. But if you want to enjoy the classic gola at home, then Maikada founder Yash Advani suggests a boozy gola. It is made by adding some tequila to it. He says, “When you sip on this delicious berry-flavoured cocktail, you'll be transported back to hot summer days when you would feast on sweet and juicy berry golas. The Berry Pop cocktail, which has tequila infused with berries, is inspired by the summer treat. “It even imitates a gola in a modern way, making not only the taste familiar but also the method of consuming it alike.” IngredientsTequila 30 mlHandful of berriesSprite 15 mlSoda 15 mlEdible glitter for garnish Method1. Freeze a mixture of tequila and crushed berries in the shape of a popsicle.2. After it is fully frozen, take it out and place it in a glass and top it up with Sprite and soda.3. Garnish with a punch of edible glitter. Rum and Masala Coke Gola by Kapil Dubey, F & B manager, ITC Grand Central, Parel A familiar yet unique take on the classic Rum and Coke mixture, Kapil Dubey, food and beverage manager at ITC Grand Central in Parel suggests turning it into a popsicle with a slight difference. Instead of the classic rum, using any spiced rum along with lemon juice, chaat masala and orange zest enhances the taste. Dubey says such creations in the beverage counter makes guest keener to experiment with the various cocktails at the five-star property. "And this one is my personal summer favourite gola cocktail," he adds. It is a good mix of sweet, citrus, spice and everything nice. IngredientsOld monk spiced rum 45 mlCoke 30 mlOrange zestLemon juiceChaat masalaGarnish with a dehydrated orange slice Method1. Add rum to the crushed ice in a shaker.2. Add lemon juice and orange zest.3. Shake it.4. Pour coke and masala in a kulfi mould and freeze.5. De-mould and top it up with coke.6. Serve it in an old gashioned glass. Orange, Mint Gola Cocktail by Sheldon, bartender, The Bar, Grand Hyatt MumbaiThe uniqueness about golas is that any flavour is a familiar flavour and that not only limits it to the eternal favourite kala khatta, kaccha kairi or mango but also orange, which can be easily spotted on the cart. At ‘The Bar’ in Grand Hyatt Mumbai, bartender Sheldon uses fresh orange juice to make a heady mixture with vodka. He combines it with honey reduction, lime juice and salt. Along with the refreshing citrus taste, this cocktail is a burst of flavours that also includes mint and honey. IngredientsVodka 60 mlFresh orange juice and honey reduction 30 mlTriple sec and mint syrup 20 mlLime juice 10 mlPinch of saltGarnish with fresh oranges sliced and mint sprigs Method1. Put cubes of ice in a crusher.2. Frame the crushed ice into the glass.3. Pour the mixture of mint, vodka, lemon and orange and triple sec on the top of crushed ice. Dr Strange by Avril Gonsalves, head mixologist, Butterfly High, BKC, Thane and Lower ParelIf berries are synonymous with the summer season, then kokum sherbet is not far behind. Sipping on the cooler is the perfect cure for the scorching heat. Giving a unique twist to the classic summer drink, Avril Gonsalves, head mixologist at Butterfly High suggests combining white rum with kokum syrup. Like many of us, Gonsalves says whenever she sips on this kokum-flavoured cocktail, it transports her back to the streets of India, where golas, or summertime treats are beloved. “Every taste of this cocktail, which has a trace of kokum, wonderfully captures the spirit of those unforgettable gola moments, bringing back fond memories and delight,” she shares. The sweet and sourness of the kokum mixed with the white rum is a potent mix that is definitely worth a try. IngredientsKokum syrup 20 mlMint leaves handfulWhite rum 60 mlSweet and sour mix 20 mlKitkat chocolate garnishMethod1. Add white rum to a mule glass.2. Then add mint leaves, kokum syrup, sweet and sour mix to it.3. Shake well so that the flavours get mixed together completely.4. Add a kitkat chocolate for garnish and serve. Jamun by Varun Sudhakar, beverage consultant, Nksha, ChurchgateWhen talking about golas, it is impossible to miss out on kala khatta, and that's exactly what Varun Sudhakar, beverage consultant at newly-opened Nksha does. Using the syrup, Sudhakar creates a cocktail with tequila, lime juice and mint. While the cocktail seems simple, it will easily transport one to the gola carts on the street but not without taking the liberty of giving it a boozy twist. If you are someone who loves the kala khatta flavour, this is definitely worth a try. It can even feature on the drink’s menu of your next summer party. IngredientsKala khatta syrup 15 mlLime juice 15 mlTequila 50 mlKombucha 30 mlMint leaves 10 no’s Method1. Muddle the mint leaves and add rest of the ingredients to the shaker.2. Add ice and shake well. Double strain into a highball glass with a block of ice.3. Top up with kombucha and mix well.4. Garnish the glass with a rim of salt and ram fal powder Alcoholic Gola Sharbet by Kuber Bhatt, senior bartender at Blue Bop Cafe, Khar WestIf you love vodka and golas, then Kuber Bhatt, senior bartender at Blue Bop Cafe recommends you try making the alcoholic gola sherbet, on the menu at the Khar restaurant. It has vodka, pineapple juice, sugar syrup and lime juice that makes it a simple yet portent mix. Even though the gola has been around for decades, Bhatt says the concept of combining the childhood treat gola with alcohol has picked up in India only recently. "Frozen cocktail like a margarita or the daiquiri are classics that have been around for a long time. Ever since the strawberry daiquiri gained popularity, the trend of frozen cocktails has remained relevant. Along with the classic flavours like kala khatta, exotic flavours like passion fruit and elder flower are pretty popular," he adds. IngredientsVodka 60 mlPineapple Juice 120 mlSugar Syrup 60 mlLime Juice 30 ml Method1. Form golas from crushed ice. 2. Squeeze lots of lime on the golas and pour a spoonful of sugar syrup on each of the goals. 3. Form a mixture made of vodka with a little bit of pineapple juice (preferably syrup). 4. Pour the mixture on the golas and serve. Kala Khatta Bramble by Ricky Rana, bar manager at All Saints, Khar West Taking inspiration from the streets of Mumbai, Ricky Rana, bar manager at All Saints says they've taken the liberty to not only add the classic kala khatta flavour but also strawberry syrup, kiwi syrup rosé syrup, lime juice with vodka to create a deliciously sweet-sour cocktail that is a burst of flavours on the palate. A sprinkle of jaljeera or chaat masala, adds a typical touch. He explains, "The sweet and fruity gola cocktail makes for a good cocktail variant. A kala khatta cocktail is the easiest way to remind us of childhood and some simple joys of life. And no, there is no sophisticated way of eating it." IngredientsVodka 45 mlKalakhatta syrup 4 tbsp Strawberry syrup 4 tbspKiwi syrup 4 tbspLemon juice 1 tbspRose syrup 4 tbspJaljeera/Chaat masala for sprinkling Method1. Take crush Ice to prepare ice gola mould it into a round shape by cupping your hands or you can put it into moulds of different shapes.2. Insert an ice cream stick in the ice gola and compress the ice around the head of the ice cream stick. 3. Now keep the gola in a bowl of similar size and pour the ingredients in two different shades or however you want. Also Read: Ice Golas: Mumbai’s Girgaon Chowpatty is a Gola paradise you cannot miss
25 May,2023 11:21 AM IST | Mumbai | Nascimento PintoGirgaon Chowpatty in Mumbai is one of the most frequented places in the city. Not only does it serve breezy beach walks along a magnificent skyline but also has the most lip-smacking street food that one can ever relish. Be it Gupta Snacks Corner’s Pav Bhaji, Badshah’s Pani Puri or Sharmajee’s Bhelpuri, Girgaon Chowpatty’s offerings have their own fan base. However, during summers, what steals the show is the iconic Ice Gola. Numerous stalls offering a huge variety of Ice golas or Chuskis frequently get lined up with people of all ages speaking volumes about the popularity of this icy delight. With a plethora of options, it might get difficult for you to choose one, but if you ask the locals, Jai Jawaan Gola is the one haunt that you will definitely be redirected to. Lined up with colourful gola syrup bottles, this stall is known to offer one of the biggest varieties of Gola. But before we take you through the journey of flavours, here is a piece of nostalgia that makes this Gola review so special. Every time one bites into these desi treats, they can’t help but venture down into memory lane. For most of us, Ice Golas are one of those Indian summer delights that hold a treasure trove of nostalgia. While growing up, this writer has memories of a Gola Wala who frequently visited her society serving Chuski or Barf ka gola. The Gola lovers patiently encircled his cart as he churned out shaved ice from his ice-grinding machine and soaked it in a cocktail of flavoured syrups. To be very candid, overlooking hygiene or health, slurping on these icy treats was a carefree pleasure and perhaps still is. It is this fandom of Ice Golas that in a metro city like Mumbai, you will still find numerous Gola-selling shacks, shops and even bars if not the carts. From a simple Gola that used to be offered in only five to six basic flavours some twenty years back, this desi treat has been upgraded with rich toppings and unique flavours enticing its new-age customers along with the older ones. Just like the infrastructure, houses and humans, Gola too has been reinvented with time but what remains the same for us is the joy of slurping on these thandi-thandi chuski. Braving competition from western Sorbet, Ice-cream sundaes and Gelato, Ice Gola has stood the test of time. Thankfully, this desi treat has not diminished and still continues to attract fans for that slurpy flavorful bite in places like Girgaon Chowpatty. Coming back to our tasting session at the Jai Jawan Gola stall, we really wanted to begin with the basics and hence ordered the Kala Khatta gola. Sweet and tart sprinkled with spices, this flavour of Gola is a party in the mouth. With its cocktail of chatpata and meetha flavour, Kala Khatta is as explosive as it can get. If you are sceptical about trying a specific flavour, worry not, as Mix Gola flavour is your saviour. A blend of four flavours including Pineapple, Orange, Rose and Green mango, this gola variety offers a different range of flavours in each bite letting you choose your favourite. When recommending Golas, it would be a sin not to review the cult favourite, that is, Malai Gola. This sweet-tasting dense variety is offered in varied flavours from rose to chocolate chip and we ordered the former. A thick layer of Malai dunked in aromatic and sweet rose syrup was too good to be true and easily became a reason for us to visit Girgaon Chowpatty again. Sometimes, it is these joyful revisits to things that we love, that make our life more enjoyable. No matter how much we swoon over Sorbet and click pictures of those ‘Insta-worthy’ Gelato parlours, true joy is in simple delights. It lights up only when we melt in a nostalgic taste of the past, the roots from where we come from, isn’t it?
25 May,2023 11:16 AM IST | Mumbai | Katyayani KapoorMahatma Gandhi once said, “If one drinks a glass of neera in the morning instead of tea, etc., he should not need anything else for breakfast.” In all these years, while ‘Neera’ may not have taken the place of tea, it has succeeded in creating its loyal base of consumers. Dotted alongside highways near Mumbai, you can find numerous ‘Neera Vikri Kendra’ or Neera stalls ready to pour you this desi cold drink extracted fresh before sunrise each day. ‘Neera’ is highly susceptible to natural fermentation at ambient temperature with high chances that it might turn into Toddy - an alcoholic brew if not extracted and stored according to the traditional methods. Yet, the impact of Neera on one’s taste buds and senses is far from that of Toddy. While bitter-tasting ‘Toddy’ is bound to leave you tipsy, ‘Neera’ is a sweet elixir with a subtle flavour of the ripe palm fruit that is refreshing and rejuvenating. No wonder, on a hot summer afternoon, this white sap extracted from the palm trees along the Konkan coast, sold at an average rate of Rs.15 per glass is a respite to motorists from the summer heat and gives artificially flavoured sodas and energy drinks a run for their money. ‘Neera’ unlike the fizzy soft drinks that carry zero nutritional value, is known to be packed with vitamins, minerals and at least 16 kinds of amino acids. As a therapeutic drink, it is known to help control blood pressure, fight diabetes, maintain good eye health and electrolyte balance. When consumed, ‘Neera’ is an instant energy provider much like those ‘instant energy drinks’ lined up in supermarkets minus the artificial stimulant, colours and flavours detrimental to one’s health. While ‘Neera’ comes with a plethora of health benefits, it has a short shelf life and is available only for a specific duration of late December to May. So next time, if you find any of these ‘Neera Vikri Kendra’ shacks, try this nature’s wonder before the season runs out.
23 May,2023 09:32 AM IST | Mumbai | Katyayani Kapoor
If you enjoy making cocktails, you will agree that the beauty of making the concoctions are the endless yet heady experiments. It is the use of different permutations and combinations of ingredients that could lead you to a totally different or new flavour than the one you expected, leaving you pleasantly surprised. It is precisely what Mumbai’s restaurants and bars are busy doing. Such is the need to cater to the evolved palate of the diner that they are not only exploring ideas and concepts within their own spaces but also inviting other experts in a knowledge-sharing exchange. It can be seen with the popularity and evolving nature of bar takeovers over 10 years. It is this very nature of experiments that makes it an exciting time to be in the city if you enjoy sipping on cocktails or simply want your palate to enjoy new flavours. While the city has seen many bar takeovers in the last year, restaurants are also taking the opportunity to innovate with the cocktails that are not only limited to innovations with classic cocktails but creating ones that are unique by themselves and more recently there are a lot more who are adding fat to their cocktails. The technique called ‘fat-washing’ basically means using ingredients that release fat and using that to influence the flavour of a cocktail. It is not to be confused with clarified cocktails that city mixologists say are made by the complete drink getting clarified, whereas fat-washing is purely applied to the spirit. Surely, the cocktails have existed before it was christened but city mixologists and bartenders believe the technique is having its moment, and one should enjoy every sip of it. Ghee and butter in cocktails?On the menu at the newly-opened Nksha in Churchgate, Desi Ghee, which includes premium rum and ghee, is one such example. It is definitely intriguing and refreshing, especially because ghee is an ingredient that would usually appear in the food section but here strikingly appears in the bar menu. While it is hard to imagine having fat in your cocktails, this one will leave you surprised because it not only has an extremely smooth flavour but also manages to hold your attention for longer. Varun Sudhakar, bar and beverage consultant for the South Mumbai restaurant, explains, “The drink is a dedication to Punjab’s food and drink culture. The dhabas in the streets of Punjab use a lot of ghee in their preparations and it is very evident, if you travel often to Amritsar.” However, the rum and ghee shouldn't shock you because it is mixed with a familiar combination of Thums up -- a version of the classic rum and coke enjoyed by drinkers in India. Interestingly, Sudhakar says, there is a story to the inclusion of the fizzy drink too. “I have added it because one of the most famous soft beverages liked by the locals there is Thums up. This drink is finished with a little smoke symbolising the smoke from tandoor. The recipe includes a simple combination of properly measured rum washed with ghee, umeshu, and Thums up,” adds the city-based consultant. The umeshu adds a citrusy flavour to the cocktail but has to be added in limited proportions to avoid the drink from being completely overpowered by the citrus. While this may seem like an experiment, Sudhakar says he has been incorporating the technique in his drinks for the last five years and has been honing it with each passing day. “Now, we have more effective tools to make it much better. The key is temperature as well as the quality of filtration,” he says. So, at Nksha, he took the liberty to not only use the technique to make not one but two cocktails on the menu with the other one being called ‘1966’. If one has ghee, he uses butter in the other along with bourbon whiskey. “Butter brings in a unique smoothness. The recipe includes fresh green tomato juice. When combined, it gives a savoury flavour to the drink, which resembles most of the street food that have originated in Mumbai streets. This drink is served with a portion of sev puri to complement the drink,” he shares. Why use fat in cocktails?While the use of fat in the form of butter and desi ghee does seem unusual for many and at the same time intriguing for others, why really are restaurants using them and how does it influence the flavour? Sudhakar explains, “Fat is an amazing ingredient to be used in cocktails. It needs to be studied first because you need to know if it triggers any allergy from the base ingredients (for example: peanuts). It takes time and patience to get the correct product.” The complexity of the technique has also led him to refine not only the ingredient and the usage in the cocktail but also the flavour profile of the cocktail. What gets better is how it influences the flavour. “By using fat, the mouthfeel of a drink can be made more buttery or rounded or cut off the rough edges of a strong spirit. The mouthfeel along with the flavour of the base ingredients like butter and ghee makes the whole experience unique.” Interestingly, Nksha isn’t the only city restaurant that is experimenting with fat in cocktails. SAZ American Brasserie in BKC also includes fat in two of their cocktails namely Truffle Sazerac and Poker Face, which have been on the menu for a year now, and have got a good response for it. Senior bartender Prashant Patil says it was done with the sole intention of adding flavours that are more complex and give a unique profile to the cocktail. “It adds a smooth finish to a cocktail and gives a savoury flavour profile,” he shares. Adopting the technique is even more exciting because there are so many different kinds of fat that can be used. While Sudhakar has used butter and ghee, Patil has used truffle and parmesan. He explains, "I have used truffle oils for the Truffle Sazrac, where I have used fat-wash method." The city bartender reveals he has used the method in chilled filtration by mixing all the ingredients and keeping it in the refrigerator, so that the alcohol absorbs all the flavours of the oils. "After 48 hours, I strain it and my batch is ready," says Patil. On the other hand, for the Poker Face, the bartender associated with the BKC restaurant, says, "I used chunks of parmesan, added tequila and then smoked it with cinnamon sticks and left it for 48 hours so that the parmesan chunks melt slowly and and give it a nice creamy texture to it." If Sudhakar has been working with the technique for almost half a decade, Patil says Passcode Hospitality, which runs the restaurant, has also been experimenting with the technique since 2018. Apart from the two cocktails, they do plan on adding more to the menu in the future. While Sudhakar and Patil had two, then Hemali Bendre, head mixologist at Native Bombay tells us that the restaurant has one more with three cocktails on the menu. Just like the other two, Bendre started using the technique around four years ago. "Fat washing is much like a technique," she simplifies, adding, "It changes the overall mouthfeel of a cocktail. Whatever fat you use, also adds its distinctive flavour to the drink which can either be perceived as a contrast or a pairing to the other ingredients in your cocktail." One that can not only be seen in the Desi Ghee and 1966 but also the Truffle Sazrac. In fact, Bendre tells us that history points towards bartenders wanting to create a unique experience for drinkers while keeping their tastes in mind. "If you see the history of fat washing cocktails and when this technique became popular, you will know how bartenders wanted to club two ideas in a drink keeping in mind what their consumers wanted," she informs. The city-based mixologist says apart from fat making the cocktail smoother, it also makes it much creamier and Poker Face is proof. Innovation is keyWith the growing need to cater to a diverse palate, Bendre says she has observed a lot more bars adopt the technique now more than before. "It is not a very old trend or trick to do. It has become famous recently with the way Indian bars are upgrading their way of making cocktails rather than only sticking to old-school bartending," she rightly hits the nail on the head. On the other hand, Patil, who likes to keep himself updated as the beverage industry evolves and learns new techniques, says the technique which has been there a while and may see more bars picking it up again. "It all depends on the restaurant theme and the bar team working there, and to what kind of technique they are using to make cocktails," he shares. Patil's words hold true as Sudhakar says Nksha has incorporated the technique because it not only matched the flavour but also the storytelling based on the concept of the restaurant. It is also the reason why he is open to experimenting more with the method, as and when they have a seasonal menu or a bar popup. So, how about some fat in your cocktail? Also Read: Cannes 2023: From Aishwarya Rai Bachchan to Deepika Padukone, looking back at red carpet looks from 2022
21 May,2023 09:26 PM IST | Mumbai | Nascimento PintoWhen the summer season arrives, all we can think of is mangoes. It is known as the "King of fruits" in India and is one of the most loved fruits in the country. India is the largest producer and exporter of mangoes in the world, and the fruit is an essential part of Indian culture and cuisine. With over 1000 varieties of mangoes grown in India, it's no surprise that each state has its unique variety of mango. Also, mangoes are not just a delicious summer fruit, but also a source of various health benefits. They are rich in vitamins, minerals, and antioxidants, making them an excellent addition to a healthy diet. In India, there are several varieties of mangoes, each with its own unique taste, texture, and aroma. Deepak Tewari, VP, of Sourcing of Otipy shares below the list of some of the most popular varieties of mangoes sourced from different parts of India and their medicinal properties Safeda/Badami/Bainganpalli: Sourced from Andhra Pradesh, Telangana, and Kerala. This variety of mangoes has a sweet, juicy, and fiberless pulp. Interestingly, this type of mango is among the first varieties to hit the market. The fruit has a thin skin and is usually medium-sized. It is perfect for making mango desserts, juices, and shakes. Its health benefits are equally impressive: it's loaded with vitamin C, a potent antioxidant that bolsters immunity and promotes collagen production, and vitamin A, which supports healthy vision and skin. Additionally, this mango variety is a rich source of potassium, a vital mineral that regulates blood pressure and fosters heart health. Mango Kesar: Sourced from parts of Gujarat and Maharashtra. It is categorized as a premium mango due to its price. This variety is distinguished by its heavenly aroma, which is easily recognizable due to its green skin with a hint of red on the shoulders and saffron-colored flesh. In India, Kesar is well-known for its use in making a delicious glass of 'aam-ras.' Additionally, Kesar is often referred to as the 'queen of mangoes. This is one of the most popular varieties of mangoes, known for its rich, sweet flavor and aroma. The fruit is small to medium in size and has a yellow-orange skin. It is used to make various mango desserts, ice creams, and shakes. Aside from its delicious taste, Kesar mangoes also offer a host of health benefits. They are a good source of dietary fiber, which promotes healthy digestion and helps regulate blood sugar levels. Mango Dasheri: Sourced from parts of Malihabad & other parts of UP: Among the various types of mangoes in India, Dasheri is highly sought-after and is often utilized in the preparation of mango desserts and juices. This variety is known for its fiber-free flesh that exudes an alluring fragrance and delightful taste. The semi-thick, smooth, and leathery skin of the Dasheri mango has a yellowish-green hue. Additionally, this variety is rich in vitamins and minerals such as vitamin C, vitamin A, vitamin E, iron, and calcium. In terms of medicinal properties, this variety contains potassium that promotes heart health and regulates blood pressure. Moreover, mangoes have anti-inflammatory properties that can reduce the risk of chronic diseases like diabetes, cancer, and heart disease. Mango Langda: Sourced from UP & Bihar, also called Malda in Bengal: Langra is available in the market from July to August. Its strong aroma stands out from all varieties of mangoes. Also, this variety has green-coloured skin even after ripening. The color and aroma make it easier to distinguish from all other varieties. It has a sweet, juicy, and fiberless pulp, making it perfect for mango desserts, shakes, and pickles. Langda mangoes are a rich source of vitamins and minerals. The high fiber content in Langda mangoes helps promote digestion and prevent constipation. They also contain antioxidants that help boost the immune system and protect the body against cell damage. Mango Chausa: Sourced from parts of western UP: Chausa, a particular type of mango, has a rich history that dates back several centuries. It was introduced during the 16th century by Sher Shah Suri. This variety of mango has vibrant yellow skin with a delightful aroma and is well-known for its soft and pulpy texture, making it an excellent choice for making juices. The fruit is medium-sized and has greenish-yellow skin, and is used to prepare various mango-based dishes such as desserts, chutneys, and pickles. In terms of nutritional value, Chausa mangoes are an excellent source of vitamin C, which is essential for maintaining a healthy immune system and promoting collagen production. Mango Alphonso: Sourced from Devgarh-Maharashtra and Ratnagiri: The Alphonso mango is widely considered to be the most majestic among all fruit varieties. Surprisingly, it is also one of the most expensive mangoes sold in India. Alphonso mangoes are small and spherical, making them easily distinguishable from other varieties. They have a yellow colour with a hint of red. This particular variety is a popular choice for making ice cream, puddings, and yogurts. Due to its smaller seed, Alphonso yields a higher quantity of pulp compared to other mango types. Additionally, Alphonso mangoes are rich in vitamins A and C, which are essential for maintaining healthy eyesight and skin, as well as boosting the immune system. Mango Sindhuri: Sourced from Andhra Pradesh and parts of Kerala: Sindhuri mangoes are famous for their sweet and juicy flesh, which has a distinct fragrance and flavor. They are usually available during the months of May and June. They are an excellent source of vitamin C, which helps boost the immune system and promotes the production of collagen. Additionally, Sindhuri mangoes contain enzymes that aid in digestion and regulate bowel movements. They are also believed to help regulate blood sugar levels due to their low glycemic index. Moreover, Sindhuri mangoes have anti-inflammatory properties that can help reduce inflammation in the body, which is a leading cause of chronic diseases like arthritis, heart disease, and cancer. Mango Totapuri: Sour in taste, long in shape, sourced from Chittoor, Andhra Pradesh: This variety of mangoes is not sweet, but rather sour in taste. It is long in shape and has green-yellow skin. It is used to make mango pickles and chutneys. Also, the high fiber content in Totapuri mangoes may also help regulate digestion and promote gut health. Mangoes are not just a fruit, but they are an integral part of Indian culture and cuisine. From desserts to pickles, mangoes have been used in various forms to create a plethora of mouth-watering dishes. These mangoes have their own distinct flavors and textures, but they all offer significant health benefits. From boosting the immune system to promoting heart health, mangoes have proven to be a versatile and valuable addition to any diet. So the next time you enjoy a juicy slice of mango, remember that you're not only indulging in a tasty treat but also nourishing your body with essential nutrients. Also Read: Mumbai Mango Hunt: How to identify good mangoes? This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
19 May,2023 01:33 PM IST | New Delhi | IANSADVERTISEMENT
