{"id":2170,"date":"2017-06-12T02:56:50","date_gmt":"2017-06-12T02:56:50","guid":{"rendered":"https:\/\/www.msjunebug.com\/?p=2170"},"modified":"2017-06-12T03:03:55","modified_gmt":"2017-06-12T03:03:55","slug":"when-pluck-ed-right-the-king-of-fruits-makes-everything-finger-licking-good","status":"publish","type":"post","link":"https:\/\/www.msjunebug.com\/?p=2170","title":{"rendered":"When ‘Pluck-ed’ Right, the King of Fruits Makes Everything Finger-Licking Good"},"content":{"rendered":"
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The Mango Festival at Pullman Hotel New Delhi is on this summer<\/figcaption><\/figure>\n

For a foodie, the best thing about Indian summers is mangoes \u2013 won\u2019t you agree? Anyhow, even though I am not an expert on mangoes or food, but as a seasoned mango-lover I can recommend you a fabulous mango-inspired meal at Pluck, Pullman New Delhi. Believe me; you\u2019ll come back thanking me for this extraordinary play on the platter that has been curated for this season especially.<\/p>\n

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Chef Ashish Dhar (right) made a very special box of macrons with our logo on it.<\/figcaption><\/figure>\n

When it comes to food, one doesn\u2019t have to be a connoisseur to understand good taste as it\u2019s a subjective matter. Chef Ashish Dhar (Culinary Chief Designer at Pullman New Delhi), who created a special mango-themed menu for Pluck – hotel\u2019s Modern Indian and European contemporary outlet \u2013 spoke to us about revamping the flavours of mango for his guests.<\/p>\n

He says, \u201cAt the hotel, we take special pride in using fresh green ingredients that we grow in our premises. For curating the mango menu it took me a few months to decide on how much quantity of mango should be fused with the food because this fruit has a very strong flavour and if used in excess it could get heavy on the stomach. For every dish, we used five to ten percent of mango content and the rest was not tempered much. For the plating and garnish, we used edible flowers and plants that made every dish absolutely Instagram-able.\u201d<\/p>\n

Speaking of social media, the best thing about eating a good looking dish is that it makes for a great picture and at this fancy mango festival all the items in the set menu are planned that way. The playfulness of mango juices mix with some unthinkable ingredients such as cheddar, tuna, snapper and avocado that we don\u2019t commonly see happening on a day-to-day basis.<\/p>\n

When I sat down to sample the lunch menu, I was offered a salad serving made of the greens grown in-house along with a multi-flavoured butter cube that came with the bread basket. It was quite yummy and went perfectly with my pina colada that absolutely makes me happy on a hot summer day.<\/p>\n

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