Two weeks ago, while devouring our first batch of Devgad alphonsos, we reluctantly—because the first batch should always be eaten as is —cubed one for a salad. In went the pineapple, melon and papaya with a generous sprinkle of chaat masala and a drizzle of honey. The accidental mélange  of fruits of the same colour made it hard to tell one from the other, until we took a bite and experienced a burst of summer flavours. Incidentally, monochromatic food has been gaining popularity for some time, and besides it making for Insta-worthy pictures, we learnt that the science behind it is even more intriguing. Here, plates of food are created with the use of only one hue. When you see the food, it tricks you into believing that you’re having only one thing, but when your tastebuds savour it, the complex flavours are revealed.

Chef Mariko Amekodommo