Remove the syrup from the heat and pour it in a separate container. Once it is boiled, add glucose powder and stir it well and make sure there are no lumps in the mixture. Combine water and sugar in a saucepan and bring it to a boil over medium heat.Ģ. You’ll often see them on the street side selling cut mangoes with Tajín seasoning.”ġ. It’s also a tribute to the fruit vendors of New York. “Semi-ripe mangoes were eaten with chili powder and a pinch of black salt-it’s what an Indian summer is made of. “This dish reminds me of my summer holidays as a kid,” Sarkar says. “I don’t deviate from the fundamentals of Indian cuisine, rather try to retain the essence of the same flavors, while showcasing it in a contemporary way-a combination of fresh local produce, Indian flavor, and modern presentation,” he says.Įxamples of this approach include melon chaat, where a tangy Indian tapa is made with compressed melons and served with a green mango sorbet the prawn sukka, a traditional Konkani dish turned into a spicy sausage a Pubjabi gravy made using cottage cheese called paneer makhani turned into a pinwheel and served with tomato gravy and a sweet dish called gajar ka halwa turned into a cake and served with milk crips.īut this summer, he is all about a mango-chili sorbet. Sarkar’s research is not only limited to dishes or ingredients, but also revolves around stories shared by people, cultural references, and evolution of the dish. “My lens for looking at Indian cuisine is to preserve the integrity of the cuisine, while also getting experimental with it,” he says. One year in, he launched Baar Baar, an Indian gastrobar serving creative, contemporary Indian cuisine with inspired cocktails in the East Village. So it was good timing for Kolkata-born chef Sujan Sarkar to move to the States in 2016 and open five Indian restaurants in San Francisco, Palo Alto, New York City, and Chandler, Arizona. Not only are lesser-known recipes of dishes such as misal pav and thatte idli making it to mainstream food media, Indian restaurants-from Sona to Semma-are receiving rave reviews. The world is more liable to take a longer-lasting bite of the mango than, say, tulipmania of 17th-century Europe.Indian cuisine is having a bit of a moment in America right now. The export of indigenous varieties such as Dussehri, Safeda and Rataul must be pushed. India grows almost 1,000 mango varieties, but uses only 30 commercially, including Alphonso that forms the bulk of its exports. Ramping up refrigerated containers for sea shipments will boost exports. More innovation in food processing will help overcome this problem. India and Pakistan are the predominant suppliers to West Asia, while Southeast Asian countries get their supplies mostly from the Philippines and Thailand. But most trade in fresh mangoes takes place within short distances.
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Mango promotion by the Agricultural and Processed Food Products Export Development Authority in Dubai, Denmark, Turkey and Germany is useful. This calls for greater collaboration between the commerce and foreign ministries, and private producers.
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India must focus on brand-building and having a marketing presence globally. But exports are dominated by Thailand, Mexico, the Netherlands, Peru and Brazil. India produces almost half of the world's mangoes. Now, over 1,000 tonnes of Alphonso, Kesar and other varieties have been shipped to the US.
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Exports have been valued at over $44 million in 2021-22, lower than $56.11 million in 2019-20, as the US halted mango imports for lack of physical inspections. Following a Covid-induced two-year gap, exports of Indian mangoes have revived, thanks to the resumption of export orders by the US and South Korea coupled with forays into new markets like Japan and Argentina. Mangomania may not be dead in the fibre outside the subcontinent after all.