Joy is dangling!

Joy is dangling!

(Pic taken at home. 2009)

Mango, thought to be native to India, has been cultivated for more than 4000 years. Over there, during the hot summer months, raw mango is used to make a cooling summer drink called panha or panna, depending on whether you are in Marathi or in North India. The fruit is featured prominently in Indian cuisine and you can have it pickled as in these dishes- Avakaya Pacchadi or miscut which are from Andhra Pradesh and Goa respectively. Then, of course, you can take it like jam as in Maharashtra where there is a spicy, sweet and sour semi-liquid side-dish called methamba. And the list goes on...


Popular posts from this blog

Simple Joys! My Food! Let's Wine and Dine!

A South East Asian Snack

Health Post: Handphones Don'ts