One can never get enough of the nector laden tropical fruit, so here is your chance to try out its different avatars
One can never get enough of the nector laden tropical fruit, so here is your chance to try out its different avatars
When you are stepping into your pre-teens, marauding a mango farm is an important rite of passage. I raided mine at my boarding school in Dehra Dun. Barring my principal's dressing down and the penalty that followed, I passed with flying colours. Years later, I faced yet another mango challenge.
Maldhai aam ka murgh tikka
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Rising to the dare
'Zashn-e-Aam,' an ongoing mango festival at Zaffarani Zaika, the fine dine at Chanakyapuri, was a wild bull waiting to be ridden. From the main course to the cocktails, it promised mango mania in everything.
If a club in distant Toyko were to woo a desi Moti Mahal, the offspring would fairly look like the place. Thankfully, the desi gene prevails over and the lamps and the paintings suggest some Mughal influence. But it wasn't the ambience that made me uneasy, OD'ing on mango was what I was sceptic about.
Subtle Mango Seduction
Maldhai aam ka murgh tikka seemed like a wise option to start with. The tender chicken pieces caresses the palate until the tangy flavour of the mango hits the spot. For vegetarians, kachee aam ka makai tikka is splendid. The crushed corns with grated raw mangos were delightful; regretably there wasn't even one complimenting beverage on theu00a0 menu to wash it down with. I tried the sinduri aam ka zaikedaar murg for the main course. The boneless chicken with cashews and brown onions marinated in a Sinduri mango paste was gratification on a plate. Surprisingly, it didn't taste like a broiler, but a softer version of the jungle fowl meat.
Was it the spices or an impatient kitchen hand that was responsible for it, I'll never know. For once I simply chose to eat my aam and not count the guthliyan. kairi ki tadka dal wasn't exactly an eleven on the flavour-o-meter, but the most scrutinised dish that passed the acid test valiantly.u00a0 And just when I thought they had used up all species of the fruit, out came safeda aam ka moong pulao. The pulao went with the dal as well as the chicken dishes on the menu without losing its essence, tough job for a pulao to accomplish. One word of caution: loosen two notches of your belt before you try the dussheri aam ki phirnee. It's not fancy but that is what does the trick, a simple and effective gastronomical assault.
Unfortunately, when it came to quenching thirst, the chef had limited his imagination. Mango masala vodka sounded the sanest one on the list, but the chunks of mango, chat masala, black pepper, spirite, sugar, lemon juice and vodka purely tasted like an adapted jal-jeera with a dash of vodka.
But the happier thing is I came out of the experience as a grown up man. There is nothign like OD'ing when it come to mangoes.u00a0
Zaffarani zaika
Food: Innovative
Service: Attentive
Ambience: Decent
Zashn-e-Aam
At: Zaffarani Zaika, Satya marg, Chanakya Puri
On till: June 15
Timings: 12 noon to 12 pm
Meal for two: Rs 1,800 plus taxes.
Ring : 24121520
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