Sample mangoes in every form at The Fatty Bao’s summer festival
Mango festivals at this time of year are a dime a dozen, but if we had to pick one, it would have to be the Big Fat Mango Harvest at The Fatty Bao. The Asian restaurant follows up the wildly popular bao festival, held barely two months ago, with a celebration of mangoes in every form, shape, size and taste.
Basking in the warm afternoon sun, we ordered the Hula Coolah, a concoction of vodka, mango syrup and lime, with a wedge of ripe mango and a sprig of coriander. The ripe mango and coriander make a beautiful combination. The lime and vodka serve to bring out the flavours of the fruit and herb. We also sampled the By The Bay — vodka, raw mango, dill leaves, mango syrup and lime. This one is also worth a shot and isn’t as sour as one would expect it to be — a winner in our book.
As always, the plating is as good as the food at Fatty, and the gorgeous Green mango and prawn salad is testament to the fact. Served on a white plate, the stunning combination of colours from the poached prawns, green mango gel, white tender coconut gel, yellow mango paper, black sesame brittle, and cilantro catch your eye. After capturing the work of art on our camera, for posterity, we proceeded to tuck into the
salad rather reluctantly. The coming together of different textures and contrasting flavours makes this one a must-try.
The mango avocado sushi is an innovative dish that combines sliced mango, avocado and iceberg lettuce while the Crab cake bao features a crisp crab patty with green mango kimchi and crispy garlic. We found both dishes quite impressive. However, what really convinced us to make a trip back to the restau-rant is the Thai mango seafood curry with Jasmine rice, served with peanuts, lime and caramelised onions. The curry, tangy and spicy, includes prawns and sliced fish, so fresh you can almost taste the sea.
Whether you have a sweet tooth or not, the desserts can’t be missed. One can choose from the Mango panna cotta and the Mango and yuzu meringue, or if you’re like us, try a little bit of both. The former includes a generous serving of panna cotta with basil seeds, caramel, honeycomb, meringue and fresh mangoes. At any other time, this would be the ultimate dessert, but next to the Mango and yuzu meringue, it pales in comparison. The dessert is served in a mango peel. A bed of yuzu cream is topped with mango pearls, raspberry jelly, meringue and whipped cream. Delicately sweetened, it’s the mangoes that take centrestage with the raspberry adding some tartness. We enjoyed every dish we sampled and declare it to be a must-visit for mango lovers.
Rs.1,600 for two. At 12th Main, Indira Nagar. Details: 44114499