Mangoes for the summer menu? Groundbreaking.
Every year, restaurants surrender to the king of fruits in this season. There is mango sushi, mango burrata salad, mango matcha, mango curry, mango salsa, and mango cheesecake, among many other things. Mangoes deserve this elite spot on the menu. They define the Indian summer. But somewhere between mango matcha lattes and mango-salsas, restaurants forgot one important thing: there are other fruits in the basket.
Spotting mango-centric dishes on every single summer menu has become painfully predictable. It’s about time chefs started taking risks beyond the obvious. We have a goldmine of ingredients that scream Indian summers. There is kokum, falsa, jamun, muskmelon, cucumber, vetiver, jasmine, lychee, phalsa, palm fruit, tamarind, guava and the list goes on. Seasonal menus should feel exciting, exploratory, and even a little surprising. But lately, they have become very safe. Chefs today have access to hyperlocal produce, regional inspiration, and diners who are far more adventurous than before. So why does every summer menu still feel trapped in the same mango loop?
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