Stating the obvious, India (in the main) is a hot country. Yes, the north gets cold in the winter and has four distinct seasons, but the vast majority of the country is hot year round. This means a lot of sweaty people. Myself included. There’s no escaping it in humid Mumbai and is something we’ve had to accept and learn to live with.
Mango season will be over pretty soon unfortunately and I’ve been forced to wean myself off them. Although, not before we were gifted a box from a friend’s family farm containing a dozen each Alphonsoes and Kesars. Though we tried to eat them as fast as we could, we couldn’t keep up with the ripening! So instead I used a few to make a preserve to keep that mango taste going just that little bit longer. I used the Kesars, but any variety will do. Just adjust the sugar according to the sweetness of your mangoes – remember the cold preserve will taste less sweet than the raw ingredients. The final product is equally good both on toast and as an accompaniment to grilled fish.
Conflict Kitchen London recently ran pop up restaurants at Monikers on Hoxton Square serving food from countries that are currently experiencing conflict of some kind. The idea was inspired by a Pittsburgh based restaurant of the same name that serves food only from countries that are in conflict with the US. In London, Myanmar, Jordan and Peru were the featured countries.