And its tangy fill makes your heart simply sing, as it unfurls across your palate in a lingering after taste. The mango has arrived grandly, in its juicy, golden splendour and rakish tangy avatar with a rather prized bang. Stay calm and eat aam is the anthem Chef Manu Chandra has devised at all his outlets of his pan-Indian Oriental eatery The Fatty Bao. As Tangotini, the martini gets dressed up in mango and kaffir lime, with a dash of cointreau and bitters,” he shares. Refreshing and chilled lemon mint sharbat is ready to serve. You can also use soda water instead of water. “Like Go Mango Merry gives the Bloody Mary a hip makeover with the tangy kairi elbowing aside the tomatoes.Move aside mango smoothies and iced teas.Top it with ginger ale to get the frothy effervescence into your mocktail. Inspiring menus, showstopper preparations and delectable desserts to colour the juicy melee. Slushy and sweet, the mango allures.Put ice cubes in a glass. Garnish with lemon wedge.Shake jar occasionally and let it steep for about 12 hours. Defiantly delicious, the king of fruits has spawned a virtual dervish across restaurants in the country.Serve chilled garnished with a pineapple wedge. Nothing beats the allure Wholesale stainless steel citrus juicer Factory of the king of fruits as it makes your heart simply sing aloud.And for those desirous of the icy gola slurp, wings in the Kairi Nimbu ka Chaat in a ritzy thirst-buster avatar. Add the crushed mint leaves, pineapple chunks, mango nectar, salt and blend it for 30 seconds.Pour the entire contents with ice cubes into the cocktail shaker and shake it vigorously for two minutes and pour into the glasses.
Lacing drinks and divaesque dishes in dizzying proportions for that lipcurling touch. Pour tea infused vodka back into the original mason jar. Squeeze out lemon and add its juice too. Serve cold— Recipe by Antonia Achache, head chef and partner at Suzette Kitchen Garden. Rush in vodka, peppers, jalapeno and tamarind for that extra zing.Garnish with some lemon slices, raw mango and mint leaves.Kairi Nimbu ka ChaatKairi Nimbu ka ChaatINGREDIENTS1 cup mint leaves1 lemon4 tbsp sugar4 lemon slices for garnishing1 cup raw mango panhaHandful of mint leaves for garnishing½ tsp roasted cumin powder½ tsp black salt½ tsp chaat masalaMethodSeparate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely. Also add black salt, chaat masala and roasted cumin powder. So take your pick and rejoice this summer as the mango infusion puts the spring in your step. Add vodka, lemon juice, mint leaves and honey and stir.— Recipes by Manish Kusumwal, Corporate Chef, Keys HotelsMango TangoMango TangoINGREDIENTS1 cup of fresh pineapple chunks1 cup of fresh mango juice3-4 crushed mint leaves1 can ginger ale (or othercarbonated drinks)4-5 ice cubes1 tsp saltMethodTear the mint leaves and crush in a glass to serve or simply blend it with the fruits in a blender.Just like the Avengers, the mango has its own cult following. Fill half the glasses with prepared sharbat. Add kairi panha and ½ cup water, and grind finely. Strain it through the sieve, remove if there are any leftovers. Strain vodka through a fine mesh strainer into a large measuring cup.Yellow SmoothieYellow Smoothie INGREDIENTS1 small alphonso mango, diced1 banana, diced¼ pineapple, diced35 gm passion fruit pureeMethodBlend everything in a mixer. Place the mint leaves in the mixer jar, add sugar to it.To prepare the cocktail fill two old-fashioned glasses with ice. Now add sharbat to the glasses.Chamomile Vodka CoolerChamomile Vodka Cooler INGREDIENTSfor vodka250 ml vodka3 tbsp loose Chamomile (3 to 4 tea bags)for cocktail120 ml infused Chamomile vodka60 ml lemon juice (from 2 lemons)2 tbsp honeyLemon wedgefor garnishingMint leavefor garnishMethodTo make tea infused vodka place vodka and loose tea in a medium mason jar and cover tightly.
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