One of the best things about summer are undoubtedly mangoes and to celebrate the king of fruits, restaurants in Bangalore are offering their ode to the same.
The Kind has a specially curated Summer of Mangoes menu. Crispy corn chips loaded with creamy cheese sauce, hearty kidney beans, and a sweet-spicy mango salsa, topped with sour cream and fresh coriander. Creamy avocado meets tangy mango salsa, red pepper, and sweet potato chips, with a zesty kick of chaat masala and a drizzle of olive oil. Yellow Mango Cheesecake, a velvety cheesecake with rich cream cheese, white chocolate, and golden mangoes, capturing the essence of summer in every bite. Each dish from our Summer of Mangoes menu puts a fresh twist on familiar flavours. Crafting a mango themed menu inspired by local varieties is a delightful endeavour at THE KIND, celebrating the essence of the season and the bounty of the region. Karnataka, Bihar, Uttarakhand and Maharashtra, states in India, are celebrated for their mango cultivation.
Mangoes mark a seasonal shift in kitchens across Karnataka. With their arrival, raw mangoes are used in everyday dishes like saaru and gojju, while ripe mangoes find their way into seekarne and payasa. These dishes follow the rhythm of the season, based on what grows and how it is usually prepared. At Oota, the restaurant is known for bringing regional dishes to the table with care, staying close to how they are made at home. The focus is on honesty in flavour and technique, not reinterpretation.
At Shangri-La Bengaluru, the Idly Slider with Lamb and Mango Mutte is a tribute to the timeless South Indian idly, recrafted as a gourmet slider. Soft, steamed rice cakes take the place of buns, encasing delicately spiced lamb that’s slow cooked to perfection. The highlight: our signature mango mutte, a tangy, house-made relish that adds a burst of brightness and a nod to Karnataka’s summer harvests. The house made Mangalorean rice roti is served with shredded chicken curry and zesty raw mango chutney. Rooted in the coastal kitchens of Mangaluru, Kori Roti is a dish rich in tradition and bold in character. At Shangri-La Bengaluru, we bring this classic to life with a refined twist—crisp, house-made rice rotis paired with a slow-simmered shredded chicken curry, infused with the warmth of coastal spices. A zesty raw mango chutney cuts through with freshness, offering a vibrant contrast to the dish’s depth.
Each bite is a celebration of Karnataka’s culinary soul—earthy, robust, and refreshingly real. “Great cuisine doesn’t always reinvent—it elevates. With the right touch, even the humblest dish can sing,” says Chef Pankaj Kumar, Ssaffron. They also have a sweet and savoury mango-onion salad with tapioca pearls stuffed into fluffy Mangalorean buns. Inspired by the coastal pantry of Karnataka, this dish is a playful yet thoughtful fusion of textures and traditions. Our Mangalorean buns, lightly sweet, fluffy, and fermented to perfection are generously filled with a vibrant mango kachumbari, a salad of ripe mangoes, onions, and herbs tossed with delicate tapioca pearls. The result is a surprising harmony of sweet, tangy, and savoury in every bite. Balancing comfort and curiosity, this creation brings street-style nostalgia into a refined, contemporary setting. “Sometimes, innovation is simply letting familiar ingredients meet in unfamiliar ways—creating moments of wonder on a plate,” says Chef Digvijay, Ssaffron.
The Mango Map by Smoke House Deli is a cross-cultural cocktail journey that celebrates the versatility of India’s most beloved fruit. It is a celebration of indulgence and whimsy; values that are core to Smoke House Deli’s DNA. This menu is a love letter to summer, crafted with the same mindful creativity and ingredient-first approach that defines everything they do.
Read the full story that first appeared in Our Bangalore dated Jun 14- Jun 20, 2025 here:
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