Saturday, May 20, 2017

The grand mango mania at Grand Hyatt Goa

When the King of Fruits has a special treatment given by the chefs at Grand Hyatt Goa, you know the result will be worth a mention. So Varshitha and I decided to drop by at the #TheGrandMangoMania currently underway at The Verandah at the Hyatt property in Bambolim. We were left thoroughly impressed with the culinary offerings at the festival, and walked out with a mango overdose.


The menu fully curated by executive chef Mark Long, sous chef Prasad Metrani and team is a marriage of the King of fruits with exotic food from all over the world. They also have a bunch of signature mocktails and cocktails – all with a bit of mango fused in it. The food menu was varied too, with offerings that included adding a hint of mango – either raw or ripe, to a classic item. What is of a special mention here is – we were told the mangoes are specially procured from an organic farm in Ratnagiri, some 230 odd kms from Goa. Cool eh?

The cocktail and mocktail

Let’s dive into the offerings. They have a selection of cocktails – out of which the Mangoosa and Mango Fashioned caught my attention. What I loved about the cocktails was the unique blend of different flavours – for instance Whiskey infused with raw mango and Indian spices, castor sugar and orange zest that added a citrusy-sweet flavour to the drink. The mocktails too were unique in their own way with some unusual elements thrown in.

Mango Delight

We asked for a Mangoosa and a Mango Delight. Mangoosa – the run based cocktail had a unique flavour since they had infused it with ripe mango and added a bit of lime zest. The Mango Delight was as good as it can get – a glorified version of a mango ice cream shake, but done to perfection by the able team at Grand Hyatt Goa. The sweetness of the mangoes and creamy texture of the vanilla ice cream and whipped cream made it one perfect drink!

le me amused with the mango infused drink

The food menu featured small plates, large plates and ‘wicked sweet plate. Everything is specially crafted with a zest of raw or ripened mangoes. What came first was the perfectly plated wontons served with red-golden beetroot salad and mango foam. The mango-chilli wonton – a perfect combination of sweet and spicy filling stuffed in crispy shell topped with an edible flower. It was too pretty to be eaten, but yes – we did and loved it!

Mango chilli chesse wonton + gunpowder + red-golden beetroot salad + mango foam

Up next was the chilled spiced mango soup. Who could think of this right? Though I expected it to be sweet going by the creamy texture which seemed like it constituted of mango puree. It sure consisted of mango puree – but a super spicy version of it with bits of jalepenos. The Thai red curry coconut sorbet on top was what added to it. Though I did not totally enjoy the soup, I loved how it was presented and the very fact that so much efforts went into it.

chilled spiced mango soup + Thai red curry coconut sorbet

The mango salad with squid was so delightful. I absolutely loved the crispy squid laid on top of a bed of salad. The Nam Jim dressing added the tangy Asian favour to it. All the light bites are neatly plated and served with a bunch balanced bit of ingredients with the added mango flavour.

Mango salad + crispy squid + nam jim dressing

Hopping to the larger plates, they were actually large and left us wondering whether we would be able to finish them. But they were so good that we surprisingly managed to lick them off. I guess this is my first time trying fish done in mustard, but I was totally amazed by how good it tastes. The crispy skin fillet of sea bass was dunked in generous amount of mango kasundi sauce and topped with curried spinach. The fish was vertically stacked on roasted Portobello mushroom and everything seemed to balance each other so well.

Crispy skin sea bass + roasted portobello mushroom + curried spinach + mango kasundi sauce

The sous vide chicken breast was glazed in mango teriyaki sauce and served on a bed of buttered purple corn and edamame beans. The tender and juicy chicken breast flavoured with an inhouse marinade sure did leave us wanting for more.

Sous vide chicken breast + buttered purple corn + edamame + mango teriyaki glaze

However the desserts soon arrived – leaving us totally amazed. We were in for a surprise with the deconstructed mango panacotta. A large dome of chocolate flambed to lead us into the mango pancaotta which had other things besides the goodness of goey molten chocolate and mango. You have to watch the video to know more!

Another large plate of a beautiful dessert came our way and with this all our mango cravings were sorted. It was more like we ate a month’s stock of mangoes in a day, but we sure enjoyed it. The strawberry in the Eton mess was replaced by mango in this case. The dessert plate was a complete package of everything you’d want to satiate your sweettooth – brownie, red velvet cake, mango bits, coconut meringue, cream and pistachio. Overall, this was a wonderful experience at Grand Hyatt. #TheGrandMangoMania is on until the end of this month, so drop by if you want to indulge in experiential mango goodness.

Eton mess + mango + coconut meringue + cream + crushed pistachio 

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