WEBVTT
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Language: en

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(logo whooshes)
(hinge squeaks)

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(bouncy, playful music)

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- Whenever summer's come
in India, mango curry

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is my favorite dish, which
I have to have to cook

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and feed people.

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- What I love about the curry
is that it's really fresh

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and vibrant.

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- The cool thing about using
the mangoes here is that

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there's so many different
types of varieties.

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- I've chosen to make a mango
caramel chili tart today.

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I love mangoes and for me, mangoes

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is essentially the beginning of summer.

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I lived away from India for
a few years and every season,

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my parents would send me mangoes

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and that made me the happiest girl ever.

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I remember opening my fridge
and just getting that whiff

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of those fresh (mumbles)
from Bombay, you know,

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Alphonso mangoes and I
decided to use them today.

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My kitchen, we have this big conflict

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because we're all pastry
chefs and everyone loves sweet

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but there is a certain part
of it that hates sweets too

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but they love chilis so
and I can't stand spice

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just by itself so I decided,
"Let me just take that chili

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"and put in the caramel," so we have a mix

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of sweet, salty and the
tart gives it a nice crunch

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so we have all different textures.

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(upbeat electronic music)

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- So here we have mango sticky rice.

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Cool thing about using the mangoes here

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is that there's so many
different varieties.

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They all have their special attributes.

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Some are super sweet,
some are super floral,

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some are super citrus-y,
some are super acidic

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and we just wanted to show
off a couple kinds of mangoes

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and a couple of different things
that we could do with them

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and give a different take and
sweet and savory mango dish,

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only because a lot of
desserts, you'll see are,

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they're very one note
so all of our desserts,

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we tend to call them kitchen desserts.

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They're not your typical
pastry-chef style.

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They're always more about balance

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so we'll always have a good amount of salt

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through our desserts and a
lot of different textures

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and temperatures and that sort of thing

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so they're very different
from your standard desserts.

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My working thought process
for dishes and stuff,

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it's pretty random, a
lot of times I'll wake up

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at like three, four, five in the morning

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and then I'll just starting writing.

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As soon as I get all these ideas down,

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I'll come in as early as possible

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and I'll actually make
the dish, dissect it,

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make it again and it generally takes,

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depending on the dish, it'll take anywhere

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from 20, 30, 40 tries,
depending all on the dish.

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(bouncy instrumental music)

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- Mango curry is one of
my favorite mango dishes

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where mango's used in a very unusual form,

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which is to make a curry,
it's my grandma's recipe.

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She comes from Rajasthan and
I have given it a chef's touch

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by taking the Rajasthani
mango curry of my grandma

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and giving it a south Indian touch.

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The first time that I tasted this recipe

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was at my grandma's

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family, like her cousin's place

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and the beautiful thing about using

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mangoes in this season is that they

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are nice, juicy, sweet, tangy.

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The first time I made this
curry was without the pips.

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I realized, "Okay, this is curry

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"but there's no exciting mouth feel,"

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and then I added the pips,

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they just become fantastic
because you can pick them,

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you can bite into them and
you get that wholesome feeling

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that you have in a meal.

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(energetic instrumental music)

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- The dish we did today,
the cheeseling jamboree

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with cheeselings, which are
those small puffed snacks

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we all grew up eating, mixed with curry.

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What I love about the curry
is that it's really fresh

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and vibrant and it's also versatile.

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You can use it a whole
bunch of applications

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but in its best form, it's eaten raw

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and in this particular dish,
it gives a lot of crunch

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that stands in a contrast

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with the salty taste of the cheeseling.

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The inspiration for the
dish comes from our travels

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across the country and
this particular dish

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from col-pepper so eating
jamboree on the streets

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of col-pepper what this one
with a slight nostalgic twist.

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(playful electronic music)

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- It's good. (laughs)