Scorching summer heat got you craving something refreshing? As the temperature rises, there’s nothing quite like a chilled drink to cool you down and keep you feeling refreshed. While the nimbu paani and rose sherbet are eternal favourites, what better than the king of fruits, mango? Celebrating the fruit on ‘The Tastes of India' podcast on Audible, here are quick recipes to make mango drinks to beat the heat. These are not only easy to make but also packed with delicious flavours - a great way to stay hydrated while enjoying the season. Raw Mango Sattu drink Ingredients:Roasted chana 200 gmRoasted cumin powder 1 tspBlack salt 1 tsp (or to taste)Onion 2 tsp, choppedGreen chilli 1 tsp, choppedRaw mango 5 tsp, choppedCold water 1/2 litreLemon 1 large, juiced Method:1. Start by placing the roasted chana into a mixer grinder and blend it until it forms a fine powder.2. In a bowl, combine the freshly ground sattu powder with roasted cumin powder, black salt, chopped onion, chopped green chilli, chopped raw mango, cold water, and the freshly squeezed lemon juice.3. Stir everything together until well-mixed, and your refreshing sattu drink is ready to serve! Enjoy! Mango Mastani Ingredients:Ripe mango, peeled and cubed 2 cups Full fat milk, chilled 1 cupVanilla ice cream, chopped (or as needed) 4 scoopsMango, chopped (or as needed) 8 tbsp Almonds, chopped 2 tspPistachios, chopped 2 tsp, Tutti frutti, optional 2 tspGlazed cherries, optional 2 nos Method:1. In a blender, combine mango cubes and milk. Blend until smooth. Set aside.2. Take a tall glass or pitcher. Layer the glass with 2 tbsp chopped mango, 1/4 cup mango shake, and 1 scoop vanilla ice cream.3. Add another 2 tbsp chopped mango, pour in 1/4 cup more mango shake, and top with the second scoop of vanilla ice cream.4. For the finishing touch, sprinkle chopped pistachios and almonds on top.5. Garnish with tutti frutti, extra mango cubes, and glazed cherries as desired. Serve immediately and enjoy! Aam ka Panna Ingredients:Raw mango 2 nosRoasted cumin powder 1 tsp, or to tasteBlack salt 1 tsp, or to tasteSalt to tasteWater 4 cupsSugar, optional, based on mango tartness 3–4 tbsp, or to taste Mint leaves a handful, freshIce cubes as required Method:1. Rinse the raw mangoes and wipe them dry with a clean cloth.2. On a gas stovetop, place a roti or papad rack and set the mangoes on top.3. Turn the mangoes at regular intervals to ensure they roast evenly. The peels should become charred.4. Once roasted, slide a knife along one of the sides of the mangoes. If the knife slides easily without resistance, it’s done!5. Let the mangoes cool to room temperature. Alternatively, you can soak them in water for a few minutes to speed up the cooling process.6. Peel the burnt skin off the mangoes once they’ve cooled. Scrape the cooked mango pulp into a bowl using a sharp-edged spoon or knife.7. Add the roasted cumin powder, black salt, regular salt, and mix well.8. Add 4 cups of water and stir everything together. Adjust the water to your preferred consistency. If you like your aam ka panna thick, reduce the water quantity.9. Crush a few mint leaves in a mortar and pestle and add them to the aam panna. Stir to infuse the mint flavour.10. Now you have two types of aam panna – one plain and one with mint.11. Add ice cubes to the aam panna for that perfect chill. Serve immediately, best enjoyed cold.
15 May,2025 08:15 PM IST | Mumbai | mid-day online correspondentIf you are a Mumbaikar who loves trying out new food every other week, then there is a lot to do. With new places opening every other week, there is something for every kind of diner in the city. Here are the newest places in the city you need to know about: Madeleine de ProustMumbai got its very first Fairmont in April near the city’s international airport in Andheri. It has opened up a whole new world of restaurants that people can visit in the western suburb. With the property, Madeleine de Proust is now fully operational and ready to welcome diners. Inspired by the French expression that links taste and scent to memory, the tea lounge has a botanical garden theme that explores a variety of blends. Tea lovers can explore The Tea Book. Sip on the likes of Golden Hour Champagne, a refined ritual with premium champagne pairings, or the Soulful Masala Chai and the Tea Rituals, celebrating Indian tea traditions with a modern touch. Dive into some Bomba Tomato Chaat, Kamachi Tartines or indulge in the Patisserie Cart, which showcases freshly baked French confections along with the likes of Madelines and tartlets. GaijinTranslating to “outsider” in Japanese, Gaijin opens in Khar with the aim to reinterpret Japanese cuisine through the lens of an Indian chef. The menu is designed for free-form grazing: cold plates, small plates (veg and non-veg), nigiri, gunkan, and maki. Some of the highlights include Tuna Royal (chutoro, otoro, foie gras), Not Buff Carpaccio with bone marrow and tartar, Cherry Wood Smoked Himalayan Trout, Crispy Kataifi Scallop, and Truffle Corn Gunkan in non-vegetarian options. On the other hand, vegetarian diners can indulge in Morel Mushroom Nigiri, Shimeji Mushroom Tostada, and the luxuriously golden Corn and Leeks finished with 24k gold leaf. While the menu also has Crab Udon Noodles, Bone Marrow, Pork & Clam Gyoza Tostada and Tenderloin Katsu vs Yaki, don't forget to try The Banoffee, The Brie Cheesecake and Mandarin for dessert. The cocktail menu has deicious drinks such Kombu Breeze, The Sakura Sunset and Mt.Fuji among others.VerandaVeranda, the modern Indian restaurant known for its gourmet cuisine and vibrant ambiance, has also opened in Khar in late April, after first opening in Bandra. The menu features unique dishes like the herb-infused Olive Chicken Tikka, the fresh and zesty Guacamole Sev Puri, the earthy Kerala-Style Mushrooms, the indulgent Butter Chicken Poutine, and the Gulab Jamun Cheesecake makes for the perfect dessert. The cocktail menu is equally exciting, with the bold Desi Picante, a spicy blend that ignites the palate, the refreshing Kalakhatta Margarita with its tangy punch, the decadent Tiramisu Martini, rich and creamy like dessert in a glass. The restaurant will also bring the magic of live music to life every weekend, with performances that span from soulful acoustic unplugged sessions to the smooth sophistication of late-night jazz.
15 May,2025 07:50 PM IST | Mumbai | mid-day online correspondentEvery year, there are so many different kinds of food trends that take over the kitchen and the internet, and 2024 was no different. The dining table continued to evolve into a space of discovery, experimentation, and comfort in 2024, and that saw a lot of new but also the old getting its due again..The Godrej Food Trends Report curated by over 190 thought leaders and industry insiders has showcased interesting insights -- from the rise of spice to the return of ghee -that unfolded plate by plate across Indian homes, restaurants, and bars. Here is a flavour-forward recap of five key trends from GFTR 2024 that hit home: Hot sauces took over palatesIndia’s growing appetite for all things spicy reached a new high in 2024. With the rise of urban youth seeking bolder flavour profiles and global influences, hot sauces did not just stay on restaurant tables—they entered home kitchens, snack aisles, and even fine dining menus. There were quite a few hot sauce brands that launched while introducing India to flavour-forward heat with regional and international flair. From Coorgi chilli oil drizzles to ghost pepper chutneys, spice became an everyday craving. K-food went mainstreamNo longer a niche or novelty, Korean food went fully mainstream in 2024. Riding the cultural wave of K-pop and K-dramas, Korean cuisine found a permanent home in Indian kitchens and menus. Major FMCG and QSR brands caught on fast introducing Korean-style ramen cups and hot-pot inspired ready-to-cook meals, and a special Korean-inspired menu with burgers, fries, and seasoning blends. Meanwhile, the number of Korean specialty restaurants—from Soo Ra Sang in Bengaluru to Heng Bok in Mumbai—continued to grow, offering diners an authentic taste of Seoul. With gochujang glazes and kimchi sides becoming the new normal, the K-wave on our plates shows no signs of slowing. Story-based content drove conversationsIn 2024, food conversations became richer, deeper, and more personal. Storytelling emerged as the most successful content format to cut through the digital noise, replacing clickbait with culture and connection. Leading the way was Chef Ranveer Brar, whose poignant food memories and family-rooted recipes sparked a movement across platforms. The story-based format did not stop there, celebrities joined in, opening up about the dishes they grew up eating. A standout example was Jackie ‘Dada,’ charming the internet with his favourite poha recipe, insisting on onions chopped in the beloved ‘chaukandi’ style. Audiences did not just watch; they responded, recreated, and stitched their own food stories. The return of gheeGhee came back with full force in 2024, embraced not just by grandmothers, but millennials too. Once side-lined by calorie counts, it was celebrated for its Ayurvedic roots, digestive benefits, and flavour richness. Homegrown Indian brands made ghee a preferred choice not just in Indian cooking, but also in baking and fusion recipes and heritage players offered rich, granular ghee with the perfect aroma for sweets and cooking—bringing back trust to the ingredient that once ruled every Indian kitchen. Protein remained a power playerProtein continued to dominate food conversations, not just in the fitness community but across the broader consumer base. Quinoa Khichdi, Soya-Millet pulao and ‘Fit Thalis’ the need for satiating, nutrient-dense foods kept protein in the spotlight across QSR platforms. Dairy and poultry remained at the top of the charts for home cooks thanks to familiarity and functional benefits. With more Indians becoming label readers and health-aware, brands responded with protein-rich innovation that combined function with flavour. Rushina Munshaw Ghildiyal, curating editor of the Godrej Food Trends Report and managing director, Perfect Bite Consulting states, "The past year reminded us that India’s foodscape is a beautiful balance of memory and momentum. We witnessed traditional staples like ghee and poultry rise alongside global flavours like Korean spice. What is clear is that the Indian consumer is curious, conscious, and hungry for innovation. As we prepare for the launch of the Godrej Food Trends Report 2025, we look forward to spotlighting the voices and stories that will shape India’s next food wave."
14 May,2025 07:52 PM IST | Mumbai | mid-day online correspondentThe Dubai chocolate has been experiencing soaring popularity due to its unique mix of milk chocolate, which is filled with a crunchy mixture made from pistachio and kunafah. As many global and Indian brands and restaurants have jumped in on the trend to cash in, it has led to a shortage in pistachios around the world, according to several reports. While that would usually not be a problem, it is for bakers in the city, and for others who use the nut as a part of their food, even though it is usually considered a luxury. If you have been suffering from the shortage, then Indian chefs say there are other ways to make desserts without pistachios by simply using other nuts. Beyond the shortage, if you have a pistachio allergy, and can't consume them, here are some recipes to help you enjoy gourmet desserts that are not only global but also Indian, and among your favourites. While one is a Middle-Eastern dessert, the other is a French cake, and last but not the least an Indian dessert, that can simply brighten up your day. MafroukehEven as Dubai chocolate gets famous, chef Gopal Rao from Novotel Goa Resort and Spa & Novotel Goa Candolim says mafroukeh is a hidden gem that can be made with other nuts. He says, "Mafroukeh is a semolina-based pistachio pastry, with a paste-like texture. It is both creamy and crunchy with floral notes from orange blossom or rose water, but here we have substituted pistachio with almond meal." "Fresh pistachios add better flavour and texture, but here we have substituted with almond powder. You can also experiment with different flavourings like cardamom or rose water," he adds. Ingredients:Ground almonds 1 cupSugar 1/2 cupSemolina 1/4 cupGhee 1/4 cupOrange blossom water 1 tablespoonAlmond pieces for garnishWater Steps1. Heat ghee in the pan, add semolina and toast it to golden colour2. Combine ground almond, sugar, and semolina and let it mix together.3. Mix in ghee until the mixture is crumbly, if required add 2 spoon of water.4. Add orange blossom water, once it forms into paste, take it aside5. Keep it for cooling.6. Once cooled, Shape the mixture into small balls.7. Top with almond pieces. Chocolate Hazelnut Gujiya At Novotel Mumbai Airport International in Andheri, chef says you can make Chocolate Hazelnut Gujiyas. The chef explain, "It is a delightful fusion dessert that adds a modern twist to a classic favourite. Hazelnuts are a better choice in this gujiya as their naturally buttery, nutty flavor enhances the lusciousness of chocolate, creating an indulgent filling." Ingredients (For 12–15 gujiyas): Prep Time: 30 mins | Cook Time: 20 mins For the dough:All-purpose flour (maida) 1 cupGhee 2 tbspSalt a pinchWater (as needed) Method:1. Mix flour, salt, and ghee. Rub together until crumbly.2. Gradually add water to make a semi-firm dough. Cover and rest for 20 minutes. For the filling:Khoya (mawa), grated 1 cupPowdered sugar 1/4 cupRoasted hazelnuts, chopped 1/4 cupCocoa powder (unsweetened) 2 tbspChocolate chips or grated dark chocolate 1/4 cupCardamom powder (optional) 1/4 tsp Method:1. Dry roast khoya for 2–3 mins until slightly golden and fragrant. Let it cool.2. Mix in powdered sugar, cocoa, hazelnuts, chocolate chips, and cardamom powder. Assembly:1. Divide dough into small balls and roll out into 4” circles.2. Place 1 tbsp filling in the center. Fold over and seal edges with water or milk. Use a fork or gujiya mold to seal properly.3. Deep fry in medium-hot ghee/oil until golden brown or brush with ghee and bake at 180 degrees Celsius for 15–18 minutes for a healthier version. Pine Nut FinanciersAt Courtyard by Marriott Ranchi, executive chef Ranjeet Yadav usually makes Financiers with pistachio but has had to tweak his recipes to suit the need. He explains, "Financiers are one of my favorite French pastries—humble in appearance, but rich with flavor and elegance. Traditionally made with brown butter, almond flour, and egg whites, these delicate tea cakes are incredibly versatile. This recipe was originally crafted with pistachios, but due to a recent shortage, I had to think creatively. Pine nuts, with their buttery texture and slightly resinous flavour, make an excellent substitute." So why pine nuts? He further explains, "Pine nuts have a natural richness that mimics the creaminess of pistachios. When finely ground and blended into the batter, they lend a luxurious depth. Toasting them beforehand brings out a nutty, almost sweet aroma that pairs beautifully with the caramel notes of browned butter. Ingredients (makes 12 small financiers):Unsalted butter 90 gmIcing sugar 100 gmAll-purpose flour 50 gmGround pine nuts (lightly toasted, then cooled) 50 gmFine sea salt 1/4 tspEgg whites (about 90 gm), large, room temperature 3 nosVanilla extract (optional) 1/2 tspHoney (optional, enhances depth and balances the pine) 1 tbspWhole pine nuts for garnish Method: 1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking until it turns a deep golden brown and smells nutty (about 5–7 minutes). Strain into a bowl and let cool slightly.2. Prepare dry ingredients: In a mixing bowl, sift together the icing sugar, flour, and salt. Add the ground pine nuts and whisk to combine.3. Incorporate egg whites: Add the egg whites to the dry mixture and stir gently with a spatula until combined. Do not overmix—you want a smooth but not airy batter.4. Finish the batter: Stir in the browned butter gradually, followed by the vanilla and honey, if using. Mix until the batter is smooth and glossy. Chill the batter for at least 30 minutes (or up to overnight).5. Bake: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a financier or mini muffin pan. Spoon the batter into the molds, filling each about ¾ full. Top with a few whole pine nuts.6. Bake time: Bake for 15–18 minutes, or until golden brown around the edges and set in the center. Let cool slightly before unmoulding. Chef’s tips:1. Texture tips: Financiers should have a crisp edge and a moist, almost chewy center. Chilling the batter helps achieve that texture.2. Flavour pairings: These pair beautifully with citrus compotes or a dollop of crème fraîche. I love serving them alongside a lightly sweetened green tea.3. Storage: They keep well in an airtight container for up to 3 days—and they freeze beautifully.
14 May,2025 05:57 PM IST | Mumbai | Nascimento PintoMumbai is buzzing with new food and drink options every other day. While earlier people indulged in every variety, diners have become very health conscious over the years. This has led to many not only checking the kind of food they eat at home but also at restaurants. This has now spilled over into the cocktails they sip on. Every year, World Cocktail Day is observed on May 13 to celebrate the potent mixtures. While the classics are favourites, newer cocktails are changing the way people perceive them. While some may opt to complete avoid cocktails, there are others who have found their way around it by telling the bartenders what they want. Over time, this has led to the popularity of low-calorie cocktails, a trend that has grown into more restaurants serving healthy cocktails. Jinal Patel, dietitian at Zynova Shalby Hospital in Ghatkopar says an ideal cocktail can be healthy if it has anywhere between 100-150 calories. While reducing the calories is easy, she says people who really love their cocktails can make small tweaks to their recipes that can make a difference. So, what are the ingredients that can make a cocktail healthy? Patel explains, “A cocktail can be made healthier by adding fresh, natural ingredients and limiting added sugars. Swap sugary mixers and syrups for fresh fruit juices, herbs like mint or basil.” She further says that adding ingredients rich in antioxidants can also helping. “Adding berries, citrus, lime juice, honey, avocado, or pomegranate can also boost nutrition. Avoid preservatives and excess sugar.” Reducing calorie intakeThe Mumbai health expert further says, “Replace cream or coconut cream with coconut water or almond milk to keep the calories in check. Opt for natural sweeteners like honey or stevia instead of refined sugar, which can lead to weight gain. Fresh herbs and citrus can also enhance flavour without adding extra calories.” Even as she makes these suggestions for healthy cocktails, she says people should remember to drink in moderation. “Alcohol itself adds calories and can impact overall health. It can lead to obesity. So, a balanced approach makes enjoying cocktails both refreshing and mindful.”
13 May,2025 04:56 PM IST | Mumbai | Nascimento PintoJust like food, even cocktails have evolved over time. While once upon a time they were drank to give in to indulgences, as people’s palates evolve, that is changing. Giving in to this demand, even Indian bartenders and mixologists are changing the way they make the potent drinks for people. Among the more popular versions of cocktails today, they are not only fat-washed but also have healthy variations. Taking it a step further, the zero-waste philosophy is not a marketing trick but a conscious decision while taking the sustainability approach. Every year, World Cocktail Day is observed on May 13. While it gives people to celebrate the unique mixture of alcohol and flavours, it is also a chance for people to choose to drink cocktails the way they want to, without feeling like they are being judged. With more people becoming conscious about sustainability, mid-day spoke to Indian bartenders and mixologists to share recipes for unique cocktails that are made with zero waste. Surprised? You will be shocked at how flavourful they can be. Tomatino At Mercii, head mixologist Brijesh Vyas says you can make Tomatino, a delicious cocktail that is a health twist to classic Bloody Mary cocktail. Apart from the use of select Italian tomatoes, he explains, "We focus on sustainability by using the whole tomato for the cocktail. The leftovers are used to make Datterini tomato leather for our other twist on a Bloody Mary cocktail." Vyas has seen the trend evolve in Inia over the years as more bars are focusing on zero-waste practices. "It has also helped bartenders all across to experiment with the waste material and make the most of it while helping them to boost up their creativity passion. Sustainable cocktails have surely helped the mixologist come up with something unique out of waste and also making it environment-friendly in the recent years," he says.Ingredients:CocktailVodka 60mlDatterino tomato reduction 120 ml Datterino tomato reductionDatterino tomato 2.5 kgSalt 30 gmSherry vinegar 120 gmBasil 20 gmWater 300 mlMethod: Datterino tomato reduction1. Blend the tomatoes and double strain2. Add salt and simmer for 10 minutes.3. Add remaining ingredients and again simmer for 5 minutes.4. double strain the reduction and use. Cocktail:1. Take a shaker and pour the ingredients.2. Shake well.3. Double strain in a pre-chilled cocktail glass. 4. Garnish with 1 Datterini tomato. Green ReignAt Neuma, bartender Shawn Joseph says you can make Green Reign, one of their signature cocktails that actually follows the zero-waste philosophy. He explains, "Green Reign isn’t just a drink it’s a full circle expression of flavour and sustainability. Everything that would usually be tossed from cucumber ends to basil stems finds a second life here. It’s refreshing, bright, and genuinely good for you. That balance of health and indulgence is where cocktails are headed." Seeing the trend evolve over time, Joseph says back in 2019 zero waste in bars was more of a novelty, maybe an occasional upcycled garnish. "Now, it’s central to how we create. Bars are looking at everything from inhouse composting to sourcing ugly produce. And with health now on everyone’s mind, we’re seeing more green juices, superfoods, and adaptogens behind the bar than ever before," he shares.Ingredients:Cucumber and basil-infused vodka (vodka infused with cucumber peels and basil stems) 45 mlCold-pressed celery & green apple juice (made from juicing kitchen scraps) 20 mlHomemade cordial from citrus peels (infused with honey and ginger) 15 mlFresh lime juice 10 mlPinch of pink Himalayan saltCucumber ribbon and basil leaf (both from reused prep trimmings) for garnishMethod:1. Combine all ingredients in a shaker with ice.2. Shake until chilled and slightly frothy.3. Fine strain into a chilled Nick & Nora glass.4. Garnish with the cucumber ribbon and basil leaf. Tamarind TwistMaking use of tamarind to the fullest, the team at Sula Vineyards says you can make a delicious Tamarind Twist. With the sweetness of tamarind and jaggery, they suggest combining it with the Tropical Rose, to explore unique flavours. Keeping through the to essence of zero-waste, every part of the ingredients is used to make the cocktail, except the seeds.For Homemade Jaggery and Tamarind SyrupIngredients:Tamarind 50 gmJaggery 50 gmCurry leaves 10-15 leavesApple, small 1 no Sugar 1 cupWater 1 cupMethod:1. Soak tamarind in warm water for 15–20 minutes. Mash and strain to get tamarind pulp.2. In a pan, combine tamarind pulp, jaggery, chopped apple, curry leaves, sugar, and water.3. Simmer for 10–15 minutes until everything is well blended and slightly thickened.4. Strain the mixture and let it cool.5. Store in the refrigerator. This is your J & T Syrup.For Tamarind Twist cocktail Ingredients:J & T Syrup 30mlSula Tropical Rose 120 ml (chilled)Curry leaves for garnish Method:1. In a mixing glass or shaker filled with ice, pour the J & T Syrup. Shake well.2. Strain into a chilled wine or cocktail glass.3. Top up with Sula Tropical Rosé.4. Garnish with a fresh curry leaf for aroma and visual flair.
12 May,2025 04:51 PM IST | Mumbai | Nascimento PintoThe summer season brings with it the mango season. It is one of the best times of the year to enjoy the fruit not only by itself, but also in a wide variety of sweet and savoury dishes. With India boasting of so many different varieties, there are many ways they are used across cuisines that are absolutely delicious. In fact, Maharashtra itself boasts of Alphonso, Pairi and Rajapuri to name a few among others. When you say mangoes, people usually imagine sweet dishes but there is so much more that you can explore with the fruit. While raw and ripe mango pickles are a favourite in every Indian home, Indian chefs say you can make many other different kinds of dishes that use its sweetness to balance spicy and sour flavours.While a mango curry is popular across regions, Indian chefs say you can explore savoury mango dishes this season. To start with, they have suggested a variation of the dish, along with others that also explore global cuisines. Even as they share the recipes, the Indian chefs remind that these savoury mango recipes don't need to be complicated and can be something as simple as including mangoes in your salad. Mango Miso Taco At Tres Amigos in Ahmedabad, chef Suman Ahuja wants you to give a seasonal twist to classic Mexican food by making the Mango Miso Taco. She says, "The mango-based dish is a vibrant and refreshing dish where a taco is topped with sweet marinated tofu, tangy raw mango slaw, and cooling sour cream – with the rich umami of mango miso sauce." Ingredients: Soft Shell Tortilla (4 inches) or hard shell 1 noMango miso sauce 22 gmShredded lettuce 10 gmSliced jalapeños 3 gm Tofu, marinated in Mango Miso Sauce 20 gmSour cream 5 gm Raw mango slaw 20 gm Sesame, coriander, bread crumble mix 2 gmMicrogreens, for garnish – optionalLemon wedge for serving Assembly instructions: 1. Base layer: Warm the soft-shell tortilla on a flat pan or grill just until pliable. Place on the serving plate. 2. Sauce base: Generously spread Mango Miso Sauce all over the surface of the tortilla. 3. Layer freshness: Evenly scatter shredded lettuce and sliced jalapenos to add crunch and mild heat. Mango Coconut CurryWith so any unique ways to make mango curry, chef Ravinder at Karma Lakelands in Gurugram says you can try the Mango Coconut Curry. He explains, "The sweet mango and creamy coconut create a tropical harmony that instantly transports you — it's a dish that bridges the familiarity of comfort food with the intrigue of exotic flavours.” Ingredients:Ripe mango pulp 1 cup Coconut milk 1 cup Mustard seeds 1 tsp Curry leaves 8–10 nos Green chillies, slit – 2 nos Ginger, grated 1 tsp Turmeric 1/2 tsp Salt to taste Oil 1 tbsp Method:1. Heat oil, splutter mustard seeds, add curry leaves, green chilies, and ginger.2. Add turmeric, mango pulp, and salt. Simmer for 2 minutes.3. Pour in coconut milk and cook gently for 4–5 minutes till flavors combine.4. Serve hot with steamed rice. Insalata de Mango and AvocadoWhile use mangoes only in curries and tacos, when you can also include them in something as simple as a salad. Arun Kala, who is the executive chef at Radisson Blu Plaza in Karjat says you can make a delicious Insalata de Mango and Avocado. He explains, "The salad is a unique blend of fresh ripe seasonal mangoes with avocados. Feta cheese gives a slight tint of cheese and salt to it." Ingredients:Ripe mangoes, peeled and cubed 2 nos Ripe avocado, peeled and cubed 1 no Feta cheese, cubed 200 gm Basil leaves, shredded 5 nosHoney 1 tbspBalsamic vinegar 1 tbsp Method:1. Mix the honey and balsamic vinegar to make the dressing.2. Mix together cubed mangoes, avocados, shredded basil and dressing.3. Slowly toss the ingredients, place in a serving bowl garnished with feta cheese and fresh basil leaves.
08 May,2025 04:02 PM IST | Mumbai | Nascimento PintoWhile there are many different ways to celebrate Mother's Day this year, one has to agree that food is one of the easiest ways to do it. As people all over the world get ready to celebrate Mother's Day on May 11, Mumbai is busy gearing up with delicious food menus, but there are many other places across India that are also hosting unique experiences. While there must be countless restaurants offering food and drink treats, here's a list to get you started: Pune Indian to global flavours In Pune, Sheraton Grand Pune Bund Garden Hotel is hosting a Mother's Day brunch at Feast. They not only want you to indulge in comforting favourites like Malabar chicken biryani, lamb zafrani korma, and Chettinad curry but also Pad Thai, tender prawn satay, and delicate mushroom dim sum. End your meal with Swiss rolls and Basque cheesecake to tarts, popsicles, profiteroles, and handcrafted ice creams. Where: Feast, Sheraton Grand Pune Bund Garden HotelWhen: Sunday, May 11 Time: 12:30 pm to 4 pm Price: Rs 2,249 plus taxes (50 per cent off for all mothers at the table)Call: 8837826247 for reservations Goa Entire day of celebration Pavilion by The Village Square, ITC Grand Goa will host a heartfelt Mother’s Day brunch and dinner. While guests can indulge in a special buffet with Indian favourites and global comfort dishes, all mothers will be treated to unlimited mocktails on the house. Where: Pavilion by The Village Square, ITC Grand Goa, a Luxury Collection Resort & Spa, GoaWhen: Sunday, May 11Time: Brunch from 12:30 pm to 3:30 pm and Dinner Buffet from 7:30 pm to 10.30 pmPrice: Rs 2,100 plus taxes per person Chennai Southern touch At Taj Coromandel in Chennai, start with refreshing drinks like Lemon Buttermilk and Nannari Chia Sharbat before you indulge in Dahi ka Shorba and the classic French Bouillabaisse. Dive into starters such as Spiced Fish Fillets; Mutton Sukka; and Kasundi Paneer Tikka. The main courses are a glorious mix of Indian, Asian and global delicacies that not only include Kai Kari Brinji, Rajma Masala, Jackfruit Chops but lso Cottage Cheese and Herb filled Rigatoni in Caponata Sauce among others. End your meal with Raspberry Religieuse; Nutty Caramel Pie; Kesar Phirni, Lemon Meringue Cake and Hand-rolled Chocolates or the live cupcake station. Even the bakery La Patisserie has a wide variety of treats that you can try out. Where: La Patisserie and Star Anise, Taj Coromandel, ChennaiWhen: At La Patisserie (Available till May 11); Anise on May 11 onlyTime: 9 am – 9 pm (La Patisserie); 12:30 pm to 3:30 pm (Anise) Price: Rs 1,600 plus taxes onwards (La Patisserie); Rs 3,250 all inclusive (Anise)Call: +91 44 6600 2827 / +91 78248 62311
07 May,2025 08:42 PM IST | Mumbai | mid-day online correspondentCelebrity chef Vikas Khanna honored India’s cultural richness through a heartfelt tribute to the transgender community. In his heartfelt post, he revealed that on May 8th, his restaurant Bungalow will mark the conclusion of the 18-day Koovagam Festival—one of the world’s oldest and most revered gatherings of the transgender community, held annually in Koovagam, Tamil Nadu. Vikas revealed that his restaurant will be transformed into a space of vibrant ritual and reverence to mark the occasion. The chef also posted a series of images and captioned it, “On May 8th, Bungalow proudly celebrates the closing of the 18-day Koovagam Festival—one of the world’s largest and most sacred gatherings of the transgender community, held annually in Koovagam, Tamil Nadu. Rooted in the Mahabharata, the festival honors Aravan, who was married to Lord Krishna in his divine form as Mohini before offering himself in sacrifice—a powerful story of love, identity, and devotion.” View this post on Instagram A post shared by Vikas Khanna (@vikaskhannagroup) He added, “To mark the occasion, we’ll adorn our space with a vibrant rangoli of marigold, roses, and vermillion, and serve specially crafted petit fours inspired by Panchamritam—a sacred blend of milk, curd, ghee, honey, and banana, traditionally shared as prasadam. In ritual, in color, in sweetness—we honor the spirit of Koovagam. PS- I’ve taken all these photos for my book UTSAV which is dedicated to the transgender community of India. During my 3 visits to this festival, I truly realized the power of India’s diversity.” For the unversed, the Koovagam Festival is a vibrant 18-day annual celebration held in Koovagam, Tamil Nadu, where transgender women—known as Aravanis—come together to participate in a deeply spiritual and cultural gathering. At the heart of the festivities is the Koothandavar Temple, where they symbolically marry the deity Aravan, a character from the Mahabharata, in a powerful expression of faith and identity. 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
07 May,2025 01:46 PM IST | New York | IANSAs the Indian summer reaches its peak, there's one fruit that dominates menus across the country with its sweetness – the mango. A versatile ingredient across sweet as well as savoury dishes and beverages, mango is more than just a fruit, it’s a taste of nostalgia. If you are a fan of mango and love to experiment in the kitchen, we’ve curated some interesting mango-focussed recipes for you. From comforting traditional desserts that evoke childhood memories to innovative modern concoctions that tantalise the palate, Indian chefs across India have shared some of their favourite creations. Mango Pistachio Kunafa CheesecakeThe Middle Eastern-inspired dessert brings together the rich creaminess of classic cheesecake, and the crunch of golden kunafa pastry. “This dessert is a celebration of contrasts crisp kunafa, creamy cheesecake, the richness of pistachio, and the brightness of fresh mango. It’s summer on a plate,” poses chef Amit Sharma, head chef at Poetry by Love and Cheesecake. Ingredients: For the Kunafa base:Kunafa or pistachio sponge 1 no(shredded phyllo)Melted butter 2 tbspSugar 1 tbspFor the cheesecake fillingMascarpone cheese (room temperature) 250 gm Fresh mango puree 1/2 cupCondensed milk 1/4 cupVanilla extract 1/2 tspLemon juice 1 tspWhipped cream 1/2 cup soft peaksFor garnish:Diced fresh mango ½ cupCrushed pistachios 2 tbspMint leaves (optional) a few Mango puree or honey (optional) a drizzle Method:Prepare the Kunafa base1. Toss the shredded Kunafa pastry with melted butter and sugar until well coated.2. Press the mixture firmly into the base of a springform pan or dessert glasses to form a crunchy layer.3. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10–12 minutes until golden brown. Let it cool.Make the cheesecake filling1. In a mixing bowl, beat the Mascarpone cheese until smooth and fluffy.2. Add mango purée, condensed milk, vanilla extract, and lemon juice. Mix until fully combined.3. Fold in the whipped cream gently to keep the mixture light and airy.Assemble the cheesecake1. Pour the filling over the cooled Kunafa base and level the top.2. Refrigerate for at least 4 to 6 hours, or until set.Garnish and serve1. Just before serving, top with fresh mango cubes, crushed pistachios, and a light drizzle of mango purée or honey. Add mint for a fresh finish.Mango Tiramisu An Italian classic that gets a novel twist, the mango tiramisu is a layered indulgence. “This is the perfect recipe to utilise the fresh seasonal mangoes in your kitchen. This tropical take on the classic tiramisu, is as delicious as it is refreshing,” shares Ganesh Dumbare, head pastry chef, Novotel Mumbai, Juhu Beach. Ingredients:For the lady fingers:Hot water 250 mlInstant coffee 10 gmLady fingers 20 noFor the mango sauceFresh mango 900 gmGranulated sugar 100 gmWater 50 mlLemon juice 10 mlFor the mascarpone mixtureMascarpone cream cheese 350 gmWhipping cream 260 gmIcing sugar 70 gmMethod:1. In a mug, mix coffee with hot water and let it cool down completely. 2. Meanwhile place diced mango in a saucepan add sugar and water and simmer on low-medium heat for about 4 minutes. Turn off the heat. 3. Transfer this into a bowl, add juice from half a lemon and mash the mango with a fork. 4. Give everything a stir and let it cool down. 5. Gel a loaf tin and line it with aluminum foil. Pour the coffee into a shallow bowl or plate and quickly dip each ladyfinger in it. 6. Cover the whole bottom of the tin with ladyfingers spread over about a third of the mascarpone mixture.7. Top this with half of the chilled mango sauce. 8. Repeat the whole process until you use up everything you should have 3 layers of ladyfingers,3 layers of mango sauce and 2 layers of mascarpone mixture. 9. When done, chill the tiramisu in the fridge, for at least 2 hours. Dust the top with cocoa powder right before serving. 10. If you have fresh mango, use them to garnish the top this dessert is best served chilled. Pinoy Mango Oreo DessertIf you are looking to ship up a simple dessert that celebrates the sweetness of mango, look no further and make the Pinoy Mango Oreo Dessert. “It’s not fancy—but that’s the beauty of it. It’s quick, it’s creamy, and it brings people together. You don’t need a special occasion to make it, but somehow, it always makes the moment feel special,” shares Santosh Kumar, senior sous chef at The Orchid Hotel in Shimla. Ingredients:Condensed milk 1 canOreo crackers (crushed) 1 packWhipped cream 2 cupsRipe mangoes (sliced) 3 noMethod:1. In a bowl, mix the condensed milk and whipped cream until well combined.2. n a rectangular or square container, layer the crushed Oreo crackers (or graham crackers) evenly at the bottom.3. Pour a layer of the cream mixture over the crackers and spread evenly.4. Add a layer of sliced mangoes on top of the cream.5. Repeat the layers of crackers, cream, and mangoes until the container is full or ingredients are used up.6. Cover and chill in the refrigerator for at least 30 minutes to set. Serve chilled.Konkani Raw Mango KadhiMangoes—be it raw or ripe, hold a special place in the coastal Konkani cuisine. The tanginess and sweetness of this fruit takes centre stage is various curries, pickles, and even beverages. Pramod Paswan, senior chef de partie at Eco Beach Resort, Murud elaborates on this comforting dish, saying, “This dish is a beautiful celebration of seasonal flavors—tangy raw mango meets the nutty warmth of besan, tempered with traditional Indian spices.”Ingredients:Mango puree fresh 1 cupChickpea flour 2 tbspWater 3 cupsCooking oil 1 tbspGhee 1 tbspCumin seeds 1/2 tspMustard seeds 1/2 tspDry red chilies deseeded and broken into pieces 2 largeGreen chilies, slit into two 2 nosTurmeric powder 1/2 tspSalt 1/2 tspWhite pepper 1/4 tspCoriander leaves chopped 1/4 cupMethod:1. In a small bowl, chickpea flour, and mango puree. Add water to make sure you have no lumps.2. In a sauce pan, over medium heat, add the vegetable oil and ghee. 3. When hot, add the mustard seeds and let them splutter. Then add the cumin seeds, chilies, and turmeric powder.4. Add the raw mango mixture and season with salt and pepper. 5. Let it cook on medium heat until it comes to a boil. Then reduce the heat to low and cook for 10 minutes more. Taste and adjust seasoning. Garnish with fresh coriander leaves.Golden Summer If you’ve had your share of mango desserts, the Golden Summer is a drink that packs a punch. "The Golden Summer captures the essence of summer and seasonal mangos with a refined twist. It's an elegant cocktail that combines the lush sweetness of ripe mango with zesty citrus and the subtle complexity of gin,” says Nasir Qureshi, executive chef at Donna Deli. Ingredients:Lime juice 15 mlMango puree 20 mlHoney water 15 mlGin 60 mlGinger Ale to top upFresh mango slice for garnishMethod:1. Take a cocktail shaker and add a few ice cubes.2. Add lime juice, mango puree, honey water, gin to the shaker.3. Shake the mixture well until the shaker feels chilled.4. Pour the shaken cocktail through the strainer into a serving glass. 5. Top up the glass with ginger ale.6. Garnish the drink with a fresh mango slice placed on the rim of the glass. Serve chilled.
06 May,2025 07:24 PM IST | Mumbai | Maitrai AgarwalWhile you don't need one particular day to celebrate your mom, Mother's Day, which will be celebrated on May 11, gives you the opportunity to remind her about how much you love her. As people get ready to celebrate the day, every person can agree that the best way to do that beyond gifts is by indulging in delicious food and drink. Feeling the emotion, there are many Mumbai restaurants that have now curated special menus that can be relished with your mother and family this week. Here is a guide to help you get started: Indian flavoursIn Grand Hyatt Mumbai, Fifty Five East is hosting a special brunch to help you celebrate the day with your mother with good food and drink. Among the highlights, guests can savour the Seafood Grills, Quiche Lorraine, and Shepherd’s Pie to Purani Dilli Chaat, Pithla Thecha, and a dedicated Roast Counter - each dish crafted to stir memories of family feasts and laughter-filled lunches. At the heart of this celebration is Mama’s Kitchen, a live cooking station where age-old family recipes come alive, just the way mom used to make them. Where: Fifty Five East, Grand Hyatt MumbaiWhen: May 11Time: 12:30 pm – 4 pmPrice: Rs 3,000 plus taxes per person (food and soft beverages); Rs 4,000 plus taxes per person (food and select alcoholic beverages) Asian on your plateThis Mother's Day, Pondichéry Café, Sofitel Mumbai BKC with a brunch special. Experience the coastal charm of Aai’s Fish Fry Counter, indulge in Mom’s Sunday Meatloaf, and delight in Steamed Dim Sum and Ah-Ma’s Spring Rolls, celebrating Asian culinary traditions. End on the sweetest note with Mama’s Chocolate Fudge Brownies. Each dish is a heartfelt tribute to the mothers, grandmothers, and matriarchs Where: Pondichéry Café, Sofitel Mumbai BKC, Bandra EastWhen: May 11; Sunday Brunch – 12:30 pm to 4 pmFor reservations: 022-61175000 | +91 9167391130 A touch of the world At JW Marriott Mumbai Juhu, Lotus Cafe is hosting a special brunch that let's you experiment with a variety of dishes such as Spring Vegetable Frittata, Smoked Trout Salad, Roasted Lamb Chops, Tomato-Poached Cod, Classic Lemon Tart, and Strawberry Pavlova, but not without sipping on Blanc and Rosé Spritz. While you enjoy your food and drink, diners can also enjoy live music, and kids can in their dedicated corner. Taking it beyond, the Bombay Baking Company has also curated a hamper that includes gourmet delights like fresh muffins, assorted pralines, bespoke teas and teapots, as well a specially chosen book, as well as special spa indulgence and food & beverage experience coupons—perfect for extending the indulgence beyond the celebration. The hampers will be available from May 5 to May 11 from 8 am to 9 pm. They are priced at Rs 5,500 plus taxes and Rs 7,500 plus taxes respectively. Where: Lotus Café, JW Marriott Juhu, JuhuWhen: May 11Time: 12:30 pm to 3:30 pm Price: Rs 4,000 plus taxes (exclusive of alcohol); Rs 5,200 plus taxes (inclusive of alcohol)
05 May,2025 08:40 PM IST | Mumbai | mid-day online correspondentADVERTISEMENT
