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The apple of our ice
Updated On: 09 May, 2019 07:02 AM IST | | Suman Mahfuz Quazi
The humble tadgola is being re-imagined in cool desserts across city restaurants. Pick your favourite avatar of the coconut-y fruit
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Guess it's safe to say that local, street-side treats are finally having their moment in the sun. Whether it's a seemingly "ugly" and smelly ingredient like jackfruit being championed worldwide or the unassuming moringa being celebrated as a superfood; simple things we all grew up eating, and perhaps somewhere forgot about in the rush of procuring over-priced kale chips and matcha, are all making a grand comeback on restaurant menus.
"Summer is the perfect time to make use of some of the most underrated fruits and veggies, like purple carrots, jackfruit, as well as tadgola," says chef Reetu Uday Kugaji who consults with city restaurants, while speaking about the jelly-like palm fruit that's all the rage this season. In Kugaji's kitchen, tadgola finds its way into an ice apple and thandai kheer that is garnished with dried fruits and pumpkin seeds. "Both thandai and tadgola are coolants. So, I thought of incorporating them into a kheer-like dessert. It is an under-appreciated fruit, but has great flavours that help beat the heat," she explains.
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