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Raw Mango Rasam is a summer favorite rooted in age-old South Indian traditions. The smoky aroma of flame-roasted mangoes meets the bold kick of freshly ground black pepper, cumin, and garlic, creating a tangy, soul-warming broth. Tempered with coconut oil, mustard seeds, Madras onions, and curry leaves, the rasam is as fragrant as it is flavorful. Pepper—once traded as black gold—shines in this preparation, echoing its centuries-old culinary legacy. Perfect as a light soup or served with rice and ghee, this rasam is both a cooling antidote to summer heat and a celebration of India’s spice heritage.

This Mango Cheesecake is a vibrant celebration of flavor and texture—where a buttery biscuit crust meets a rich, velvety mango-mascarpone filling. Baked gently in a water bath, the cheesecake achieves a luscious, slightly tangy creaminess, balanced by the brightness of mango purée and citrus zest. Finished with a shimmering mango topping set with agar agar, it's a nod to tropical Indian summers and global dessert traditions. The inclusion of mascarpone reflects a growing culinary openness in Indian kitchens, blending innovation with comfort. Best served chilled and garnished with mint or mango slices, it’s an irresistible centerpiece for any festive table.

This Raw Mango Pickle recipe captures the nostalgic magic of Indian summers—mothers at work, sun-soaked terraces, and the unmistakable aroma of pickling spices. Tart mango chunks, skin-on for bite and boldness, are salted, spiced, and marinated with a punchy masala of dry-roasted seeds, hing, and chili powder. Heated gently and sealed with a mustard oil pour, the mixture transforms into a layered explosion of sour, spicy, and umami. A few days of resting coaxes out a mellowed intensity. Serve as a side, mix into rice, or eat straight from the jar—it’s a love letter to tradition in every spoonful.

Try our Cottage Cheese & Cucumber Salad for a refreshing harmony of flavours and textures. At its heart, this salad features golden-roasted paneer cubes marinated in a rich blend of ginger-garlic paste, kasuri methi, red chilli powder, garam masala, curd, lemon juice, mustard oil, and salt. The bold and aromatic spices of the marinade offer a delectable contrast to the crisp, fresh elements of the salad – a colourful medley of diced cucumber, cherry tomatoes, and a mix of iceberg and romaine lettuces. Dress this cool, crunchy salad with a creamy blend of curd, mint, olive oil, apple cider vinegar, castor sugar, lemon juice, salt, and pepper. A must-try for those who cherish a meal that's both nourishing and gratifying.