Mango Brunch Where: JW Kitchen, JW Marriott Kolkata When: July 2, 12.30pm to 3pm Pocket pinch: Rs 1,300-plus per person
TT Bureau
Published 27.06.17, 12:00 AM
What: Mango Brunch
Where: JW Kitchen, JW Marriott Kolkata
When: July 2, 12.30pm to 3pm
Pocket pinch: Rs 1,300-plus per person
Pan-seared Salmon with Holy Basil and Mango Salsa: A no-muss, no-fuss dish. Meaty fillets of pan-seared salmon is flavoured with basil, a bit of pesto and served with fenugreek leaves, rocket leaves and ribbons of Lyangra mango. “The flavours are very basic because salmon itself is very flavourful. The Lyangra adds a nice sourness,” said chef Saha.
Mango Jelly and Chicken Roulade: Sour mango jelly made with mango juice, gelatin and some sugar is stuffed in a chicken, rolled into a roulade and poached till tender. It is then cut into discs to reveal vibrant yellow cores. The texture of the meat juxtaposed with the jelly is interesting and unique. It is served with asparagus, rocket leaves and cherry tomatoes to add sharpness.
The onset of monsoon is always bittersweet. While it gives us some respite after a long, hot summer, it also means that the time has come to bid goodbye to the one good thing about the season — mangoes! JW Marriott Kolkata has grand plans for going-away party for the king of fruits — a mango brunch.
Whether you like your mangoes kachcha or pukka, sweet or sour, you’ll get to taste it all in dishes such as Sticky Rice with Mango and Prawn, Thai Mango and Chicken Red Curry, Aam Achari Prawn and Roasted Peking Duck with Spicy Mango Compote. “We’re using four to five different varieties of mangoes from Himsagar to Alphonso. For most of the savoury dishes, Lyangra aam is the best because it’s slightly tart,” said sous chef Vivekananda Saha.
Mango Quinoa Salad: Perfect for those counting calories, this light salad is tossed with bell peppers, pomegranate, chopped mangoes along with lemon vinaigrette. A perfect preamble to the hogging!
Fish and Leek Skewers with Mango Salsa: Tender chunks of bekti is marinated with leek, celery, classic Asian ingredients such as soya sauce, lemongrass and Kaffir lime and for a touch of Bangaliana, gondhoraj lemon zest. It is skewered to perfection and topped with a kachcha aam and tomato salsa that has a hint of Tabasco sauce.
Mango Coconut Entremet: This layered French cake is almost too pretty to eat! Once cut open, it flaunts several layers — mango jelly, coconut mousse and sacher biscuit. Fruity and tropical.
The dessert station is definitely something to look out for with more than a dozen varieties of sweet somethings spread out — from Mango Cheesecake to Mango Macarons and Mango Coconut Entremet — to ensure a happy ending to the feast. Don’t hold back, after all, you’ll meet the yellow mounds of sunshine after a year-long hiatus.
Mango Sable: This dessert consists of a flaky, soft biscuit base called sable, which is a lot like shortcrust pastry, and is topped with generous amounts of creme patisserie, a rich dessert cream. The cherry (or mango in this case) on the cake is chunky slices of Alphonso.
Pulpy Mango: Lots of pulpy mango juice, ice and mint leaves make this one refreshing, slushy beverage.
