Tag Archives: mango

Cooking with this versatile Greek Yogurt

Greek yogurt caught my fancy when I was living in London a decade ago and my love affair with it continues. Sadly, there was no proper equivalent to it in India till Epigamia came along recently. Rich, creamy, luscious and yet, low fat. The perfect protein and calcium fix, I need at my age.


I have been picking up and devouring various flavours of Epigamia, Banana Honey and Vanilla bean and strawberry being my favourites.

new cups_strawberry



Of course while many of us cook with dahi or curd at home especially in Indian food, as amrinades or in masalas for gravies, I was intrigued when invited to Bastian. Famed for its food, helmed by maverick Chef Kelvin Cheung, Chef was going to serve dishes created using Epigamia, Greek yogurt, I was informed. Wow! That sounded exciting.

And exciting it was. The strawberry smoothie served at the outset wowed my palate with the flavours- thick, creamy and the touch of balsamic, I think, did the trick. Was refreshing alright.

Roasted spare ribs with mango yogurt, sounded enticing. Chef Kelvin used the yogurt as a marinade and left this overnight to absorb the yogurt and tenderize the meat. The result, melt in the mouth fare, well-spiced and balanced.


The truffle mushroom sweet potato pappardelle took me by surprise. It is one of the best dishes I have ever tasted. The creamy texture imparted by the natural yogurt was a delight for the taste buds. In the non-vegetarian version, caramalised yogurt was used for the lobster. The flavour profiles matched perfectly and the textures were stuff dreams are made of. The crunch, bite, creaminess was a roller-coaster ride for the palate, which it gladly embraced. No, I did not miss being a Carnivore today.


Chef Kelvin Cheung’s mastery over his craft is undisputed and his clever and skillful use of Epigamia Greek yogurt was ample testimony.

The dessert, expectedly was a treat. The honey banana yogurt was used to make a creamy custard and served with banana bread and black pepper honey it surpassed my expectations. The natural sweetness of the yogurt accentuated the other flavours and made it a delectable dessert.

A delightful afternoon of discovery, this meal turned out to be. And with Rohan Mirchandani, one of the founders for company, the afternoon was certainly memorable.

The versatile ingredient that Greek yogurt is has set me thinking. Time to do embark upon my experiments in the kitchen with Epigamia. Not just going to wolf these down but shall put them to sue in cooking too.




Aamer payesh (Mango Kheer) : Recipe

Ingredients : 

1 -2 Mango, ripe 

3 cups Milk (c0ndensed or whole)

50 gms raw rice 

50 gms Jaggery

For garnishing

a few chopped cashews 

elaichi (cardamom)


Wash & Boil rice in cup of milk in a pressure cooker.

Peel the mango, cut into small pieces.

Boil the remaining two cups of milk in a kadai, till it gets reduced to one-and-a-half cups and changes colour.

Add the mango pieces, the boiled rice and jaggery and stir well for few minutes.

Garnish with cashews and elaichi. Serve  hot or cold.


Mango Mania

What is summer without mangoes?? Tasteless and insipid. I love to gorge on mangoes and look forward to summers only for that. Nothing like a juicy, pulpy mango everyday. I can’t have enough of mangoes in summer in any form. Aamras and puri, mango milk shake, mangoes chopped into cubes with ice cream or yoghurt. I basically look for an excuse to eat a mango.

Apart from being consumed as a fruit, which most of us do, mango lends itself to several dishes in various cuisines. One can actually create many a culinary delight with this ‘King of fruits’. But of course desserts made of mango are the most delectable. A custard tart made from mango, freshly baked mango cheese cake, mango soufflé served with mango sauce. The options are plenty. It all depends upon how creative a chef can get. And mind you many pastry chefs can whip up magic with mangoes. Vasant Khot, the Sr. Pastry Chef at Holiday Inn Mumbai Intl Airport is one such example. I can never have enough of his desserts and specially those made with mango.

But in recent times, one dessert which has completely swept me off my feet is the Mango Meringue at Deliciae, Bandra and now in Powai.  That quaint little cafe has some extraordinary desserts. The crunchy meringue is filled with fresh alphonso mangoes with low fat fresh cream. It is absolutely sinful and simply melts in your mouth. Can’t wait to go back for some more before mangoes disappear from the market.

Though all of us love desserts made with mangoes, we often don’t realise how well mangoes can be integrated into savoury dishes too, either in their raw or ripe form. Seafood pairs well with raw mangoes and the flavour of mango, although strong is still very compatible with other flavours. Fish cakes with mango salsa are my favourite. I first tasted them in Singapore and the taste still lingers in my mouth. Mangoes apparently compliment pork too.  That’s not all, one can have Mango Margherita too. But my first choice for eating mangoes is and shall always remain in desserts only.

Wish I could be in Goa right now and enjoy the local varieties of mangoes and also attend the mango promotion at Grand Hyatt Goa. The chef there is creating exotic desserts and dishes using mangoes.