Mango-delicacies on platter in festival

Savouring the unique blend merging the Lucknowvi firni with the typically Bengali mango pulp, extracted from our very own Himsagar variety, visitors attended this season's first mango festival here to mark the advent of the king of fruit in this year of bumper crop.
"Our varieties mostly include HImsagar with multiple smells, hues and different subtle tastes as well as Langra, Fazli, and some other species typically grown in Bengal like Ranibahar. We have conjured up mango-rasomalai fusion as part of the cuisine offered on a platter for those frequenting 'anande aam' (savour mango with joy) festival," an organiser said.

The festival, showcasing different varieties of mangoes, more attuned to the taste-buds of Bengalis has thrown up the first ever fusion experiment with the golden fruit here by using pulps as an ingredient to try a never before Mango-Hilsa cuisine Elish-Aam-Tel-Mango and Paka Aamer Malai Murgi with chicken leg.
"Anonde Aam, having a Tagorean reference in its name in sync with the emotional quotient of Bengalis showcases a mix of traditional and experimental, in terms of displays and cuisine at a festival," Sushanta Sengupta said on behalf of the organisers.
"We are holding the 15-day festival at our flagship and Salt Lake in the city and will take it to the other frontier in near future to enable Bengalis on that side of border savour varities so typical of Bengal and taste the fusion delicacies from May 28 ," a spokesman of Six Ballygunje Place, where city's first mango festival being held this season, said.