Experiencing Mango magic at Imperial
Apart from being the best fruit to have in summers, I never knew that Mango could be a game-changer for the dish when combined with chicken, fish and spanich pancakes.
Turning mid-week into an indulgent summer soiree, The Imperial Culinary Club ushered in the season of the 'King of Fruits' with a live cookout for guests.
Held on May 22, at The Imperial, New Delhi, the event witnessed endless servings of Mango, in an array of handcrafted preparations by Vijay Wanchoo- Sr EVP & GM, The Imperial.
Speaking about the session, Wanchoo said: "Though mangoes are seasonal, they are one of the most loved fruits all over the world and we wanted to create dishes that highlight the vast culinary opportunities that it has to offer. I am excited to share the counter with Chef Saurabh Singh Chandel- Executive Sous Chef at The Imperial, after a hiatus of almost two years."
The Mangolicious menu well-curated by Wanchoo, and designed to melt the audience's heart included cuisines like citrusy fresh 'Mango Gazpacho' – Mango, orange juice with cucumber and lime juice; tropically sweet 'Mango Feta and Avocado Salad' – Mango, feta and avocado with mustard honey ginger dressing; endlessly appetising 'Chicken Cordon Bleu with Creole Crushed potato and Mango Pica De Gallo' – Stuffed chicken breast with baby potato, and mango relish; super succulent 'Fish meunière with Wilted Spinach and crumb fried Mangoes'– Fish cooked in its own juices, infused with olives and capers; along with 'Ricotta and Mango stuffed spinach crepe' – Pancake stuffed with mango and ricotta cheese; and the ultimate source of joy 'Mango Panacotta'.
First of all, the very tasty Gazpacho was served like a welcoming drink. While the Chefs were elaborating on the versatile nature of mango and its use in different ways, I sipped on my chilled mango drink that had a refreshing capsicums and cucumber taste to it.
As much as I was enjoying the live cooking session, I was restlessly waiting to dig my spoon in every dish that was prepared right in front of my eyes.
And because I had already tasted the drink, I was looking forward to treating my taste buds with all the other mango delicacies.
I really liked the fish, its softness – that chewy taste and a tanginess of mango quite subtly coming from it. Salad being my favourite on plate everytime, was also good. About chicken, I think it could have been a bit better in terms of flavours and texture. Crepe with a lot of cheese inside was equally good and flavourful.
After having a wholesome meal, I moved towards the counter where Panacotta was served. The mango dessert was one of the best things I ever had.
The Imperial Culinary Club is an initiative to share with their patrons the finer nuances of 'The Imperial' cuisine. Each session is full of exciting cuisines made either by the in-house chefs and Vijay Wanchoo, who started his career as a chef and even highly skilled guest chefs on special occasions.
Concluding the session, Wanchoo said: "The whole idea is to create unforgettable learning experiences for our discerning guests. We have always strived to engage them with personalised touch in our sessions. The objective is to impart culinary skills through interactive sessions on a live
station."
