Alphonso meets paniyaram? Nine creative ways, restaurants in Chennai are serving their mangoes this season
You might call this list of mango desserts state of the art — given that each one of them hails from a different Indian state! We’ve got Mango Malpua from Maharastra and a twist on the Chettinad Paal Kozhukattai from Tamil Nadu. Further out, but keeping with our desi theme, you can even look out for what looks like a Thai rendition of a kuzhi paniyaram, right here in Alwarpet!
Paniyaram for your thoughts?
This is a refreshing twist to the traditional South Indian paniyaram recipe. The addition of the fresh mango purée filling in the center of the paniyaram makes it super-delish and perfect for the summer. Available at the brunch buffet at Food Exchange, Novotel Chennai Chamiers Road. INR1,999 ++ without alcohol.
Sample this Mango Sheera, a semolina-based sweet from Maharashtra. This dish is best had in summer where the Ratnagiri and Devgad hapus varieties of mangoes are available in abundance from the Konkan region. At The Park, Chennai. INR 295 plus taxes.
Inspired by the Malgova, this dessert is a variation of the Chettinad Paal Kozhukattai, famous in Tamil Nadu. Savour milk and wheat flour dumplings with a touch of jaggery, served with a blend of fresh mango and creamy milk. At Taj Connemara. INR 275 plus taxes. Available on request.
This classic Aamrakhand is a Konkan delicacy. Made with shrikand infused with mango pulp — Alphonso is your best bet — it also has a dusting of green cardamom powder, saffron and sugar.
At Ayna. INR 450 plus taxes available a la carte, prior reservation required.
Ripe & raw
Sweet, spicy and tangy — this is our only savoury dish on the list. But Mangalorean Ripe Mango and Chicken Rasa from Dakshina, a district of Karnataka is too good to leave out. The chicken is slowly cooked with the raw mango, and spices peppercorn, fenugreek, dry chilli, cumin seeds, tumeric tempered with curry leaves and mustard and finished with pulpy ripe mango juice and a scoop of ripe mango. At The Raintree, St Mary's Road. INR 625 plus taxes.
Khanom you leave some for me?
A Thai rendition of a kuzhi paniyaram — the Khanom Krok consists of coconut and rice pancakes traditionally stuffed with scallions or sweet corn. But for the summer, The Summer House Eatery is giving them a seasonal spin with a sweet and ripe mango centre. INR 250 per portion.
MasterChef Australia judge Gary Meghan once said the malpua was his favourite Indian dessert. And there is a good reason why. Taking it up a notch is Khandani Rajdhani’s mango-gulkand offering with the richness of aamras and ghee, topped with a garnishing of pistachios. This is part of the thali on the menu. Price per thali: INR 550 (all inclusive), INR 590 (all inclusive) on all weekends.
Baganapallis in Alaska
We’ve heard of a Baked Alaska. But this Desi Reconstructed Trio of Mango Alaska is applause-worthy. For starters, it is made with three varieties of mangoes (Alphonso, Banganapalli and Imam Pasand) and is presented on a champagne tulip. The mangoes are arranged in alternate layers of eggless sponge dipped in rabdi with saffron and topped with nuts. As a final layer of finesse, the sugar on top is burnt with a torch burner and garnished with nuts and droplets of mango pulp. At SVAR, Turya, INR 499 plus taxes.
Enjoy an innovative Mango Prathaman, a spin-off of the dessert that is native to Kerala. Made with ripe mangoes, jaggery, ginger, spices and of course the goodness of milk and dry fruits — this sweet treat is packed with flavour and health benefits. As part of the thali at Dakshin. INR 1,800 plus taxes (for the veg thali).
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