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Mumbai Food: How to make most of mangoes before the season is over
Updated On: 30 March, 2019 12:10 PM IST | Mumbai | Suman Mahfuz Quazi
From street-side thelas, to home chefs and fine-dines, they're all using kachchi kairi or green mango in different avatars. Make the most of it before the season is over
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A Lingering sweetness follows the sharp kick of tanginess, leaving a tingling sensation in our gums as we bite into a piece of kachcha-pakka aam, sprightly in its spring viridescence. It is just the kind of emotion that we cherish years after having tried it at a kachchi kairi thelawala's, perhaps outside our school. Sprinkled with coarse rock salt and wrapped in yellowing newspaper, this simple street-side snack harks us back to simpler times. But nostalgia isn't the only virtue of a raw mango, that also boasts of multiple health benefits and serves as a versatile condiment to play around with. From wafer-thin slices being sold on pushcarts to piquant curries being cooked in homes — kairi has many avatars. Which one is your favourite?
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