Get savvy with the king of fruits

At this workshop where the chef will teach you how to make innovative dishes with mangoes

Get savvy with the king of fruits

At this workshop where the chef will teach you how to make innovative dishes with mangoes

So what are you cooking this summer? The same old dishes? Or trying out the usual Continental, Lebanese or Mexican at the cooking classes? How about you do things little differently? Since this is the season of mangoes, why not learn to cook innovative dishes with the King of Fruit rather than just gobbling them up raw?

So we went about town to check and found out this gourmet store organising a workshop on innovative mango recipes for foodies and all those who delight in preparing new dishes. Those interested can just walk into the store where chef Kishi Arora will be teaching people a thing or two about how to cook dishes using the mango. Arora, apart from being a food consultant at Godrej Nature's Basket, is the culinary mastermind behind M.O.D (Mad Over Donuts) and has also worked with the Four Seasons Hotel in California and Singapore.

Whip it up
At the workshop, Arora will be teaching dishes like Salad with mango dressing, Vanilla panna cotta with mango mint salsa and Grilled chicken with mango sauce. "I will be showing how you can incorporate mango to different dishes as a base," says the chef. There's more as the chef will tell you how you can use the different fruit flavoured cheeses in your cooking. So add to your culinary expertise while you get a taste of these dishes too post the workshop.

Vanilla Panna Cotta with Mango Mint Salsa
*u00a0500gm milk
* 500gm double cream
* 2 vanilla pods
* 50gm sugar
* 3 sheets gelatin or 1tsp gelatin powder

Methood
For the panna cotta, soak the gelatin leaves in a little cold water until soft or hydrate the powder. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatin leaves, then add to the pan and take off the heat. Stir until the gelatin has dissolved or melt the hydrated powder in a microwave and temper with the hot liquid. Divide the mixture in glasses, shot glasses or bowls or ramekins and leave to cool. Place into the fridge for at least an hour, until set.

At: Godrej Nature's Basket outlets in GK 1, GK 2 and Defence Colony
On till: May 27
Timings: 5-7 pm