Weekend food plan: Artisanal brews and summer cocktail menus
The weather calls for something refreshing, and what better way to celebrate the weekend than sip on some signature cocktails that remind you of old times. Think beach holiday, and cool yourself down with concoctions made with fresh watermelon, pineapple and tangerines with hints of basil, lemongrass and mint with vibrant fruity popsicles as garnish.
Where: My Oh My, Andheri (West), Mumbai
Details: Instagram @myohmybombay
How about cocktails that are inspired by the rich traditions of Mexico? From a drink that pays homage to the birthing ceremonies of the Aztecs combining chamomile mezcal, green apple and green tea, to one that captures the era of the country's revolution through smoky mezcal, fresh watermelon and mint, there's lots to take in through this unique summer cocktail menu.
Where: Miss Margarita, Gurugram
Details: Instagram @missmargaritabyarriba
Mango saison beer.
Beer lovers, this one's for you. A fruity punch to a traditional Belgian Saison beer is what you'd want to drink all summer. Savour the rich flavour of fresh Alphonso mangoes balanced by the saison spice in Mango Saison — a fun twist on a classic beer.
Where: BLR Brewing Co., Bengaluru (all outlets)
Price: ₹ 450 for 500 ml
A cocktail at Miss Margarita.
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Last Updated: Celebrate the goodness of mangoes with these vibrant and nutrient-rich treats that blend the juicy fruit with nuts. Sweet, juicy, and bursting with sunshine, mangoes are the undisputed stars of summer. Whether you love them ripe and luscious or paired with unexpected flavours, this delightful summer fruit can transform any dish into a seasonal celebration. Chef Meghna Kamdar and Chef Gopalasamy S have come together to share three vibrant and nutrient-rich treats that blend juicy mangoes with nuts, making every bite irresistibly cool and indulgent. Pista and Mango Sabudana Kheer by Chef Meghna Kamdar (on behalf of American Pistachio Growers) Ingredients: Milk – 1 litre Cardamom Powder – 4-5 pinches Sabudana – ½ cup soaked (soaked for 4–5 hours) Pistachio – ½ cup Mangoes – 2, chopped Method: Almond Mango Cake with Mango Cheese Cream by Chef Gopalasamy S Ingredients: For the Cake For the Cheese Base Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the almond powder, then add the vanilla essence and mango purée. Pour the mixture into a mould and bake at 180°C for 15 to 20 minutes. Once baked, allow the cake to cool to room temperature. In a separate bowl, mix cream cheese, mango purée, and whipped cream until a thick cream forms. Pipe the cream mixture onto the cooled cake. Top with Alphonso mango chunks and serve. Summer Chilli Mango Brownie Pudding by Chef Gopalasamy S Ingredients: Method: Take fresh, well-ripened mangoes and extract the pulp. Mix the pulp with sugar and let it chill in the refrigerator. Dissolve agar agar in a little water and fold it into the mango purée. Pour the mixture into serving glasses and set them in the refrigerator to chill. Cut homemade brownies into cubes. Once the mango layer is set, remove the glasses and add brownie cubes to one side. Place the glasses back in the refrigerator to firm up further. Cut the mango into small cubes and arrange them on top of the glasses. Serve chilled. First Published:
