On a surprisingly cool Friday evening, narrowly escaping the summer showers, we are introduced to pastry chef Bhuvan Ravishankar’s mango-inspired dessert menu at the Oberoi.
The perfect accompaniment are the mango inspired beverages from Prodyut Kumar Chatterjee. Drinks in hand, we sample left the counter and proceeded to a table to taste some items on the menu. First, we were served blowing hot & cold, a dessert made with warm chocolate croquettes, vanilla pannacotta, and a mango sphere. The dessert looked beautiful, and it was delicious. Next came a mango mousse, placed cleverly on a rice crispy, along with a scoop of home made mango ice cream, and some cookie crumble. The textures from each component of the dessert came together perfectly, and it tasted divine.
Last, we were served some fresh home made ice-cream — an aam panna sorbet, and a mango basil sorbet. While the aam panna sorbet was made from raw mango, the basil sorbet was made from a ripened mango. Both melted in my mouth.
The menu was diverse, with mangoes paired with several ingredients, both native to India, and ingredients from abroad. Choosing what to eat from such a variety definitely is a task. Chef Bhuvan helped solve this dilemma, he explained the “Three is company” offer, by which one could taste any three flavours of ice-cream before choosing what to order. The beverages too, came with the same offer, a shot of any three beverages, to help make up your mind.
Desserts are available at all restaurants, all day at The Oberoi while the beverages are available at Polo Club.
