Go-Mango Festival: Mango with a twist

The Go-mango Festival at Hotel Golkonda celebrates mangoes in various cuisines

Grill3d fish with mango reduction

HYDERABAD: A yellow ripe mango sits pretty on the table of Café Melange in Hotel Golkonda but one cannot eat it; it’s the menu card shaped like a mango! Every year during summer, mango lovers throng the hotel to savour the king of fruits in the form of desserts, smoothies and juices. This year, they can indulge in mango mania with different delicacies in Indian, Oriental and Continental cuisines as the 26 dishes at the ‘Go-Mango’ festival usher in the mango mood.

“Our earlier mango food festivals had desserts and juices. This year, we decided to do a different concept and use mangoes in different dishes of the meal. We have used both raw and ripe mangoes,” shares Rajesh, the F &B manager. The uniqueness is the innovative use of mangoes in Indian, Oriental and Continental cuisines. “There is a Mexican salsa fish with a touch of mango,” beams Rajesh. As one waits for the order, chef Venkat speaks about the kitchen experiments. “We tried to be innovative but made sure that mango taste is not overpowering,’ points out Venkat.

Plates filled with

Kaire ke mushroom and

Kaire paneer tikka arrive and the gastronomical juices flow.

The flavour of raw mango in button mushrooms is delectable ,

Paneer tikka retains its spicy flavour. As the chef mentioned earlier, raw mango exudes only subtle flavours.

Chef Venkat recalls the kitchen experiments and explains the use of mango in different cuisine. “ Grilled fish with mango reduction is one such experiment. This dish, in Oriental style, is very popular among foodies; we have also created a Mango tomato salsa to go with it and the taste is unique,” he states and adds, “The tangy taste will be nothing like what you’ve hadearlier.” Both vegetarians and non-vegetarians should be equally happy at the festival, promises chef Venkat. “ Chicken tikka is spicy and again a favourite among foodies and we have tried raw mango in it,’ he says. Non-vegetarians can relish the Mamidikaaya kodi koora, a traditional chicken curry simmered with raw mango and lamb mango coconut curry, which is a Thai lamb curry with raw mango wedges. Mamidikaya mamsam is undoubtedly a highlight here. “It is tangy and a traditional dish but rarely prepared at homes,” he smiles. Rice lovers can enjoy Mango pulao or have rice accompanied with the all-time favourite Mamidikaya pappu and ghee.

The mango mania reaches a crescendo and the dessert corner is still to be explored. Start with

Baked mango yoghurt and move on to

Mango tiramisu or if you like a twist, try the

Aam phirni sugary tarts. A banner at the hotel screams ‘There is nothing

aam about this

aam festival.’ You couldn’t agree more. “Go-Mango Food Festival” that is on from 12 noon to 12 midnight ends on May 29.