This summer, PHURR introduces a limited-edition menu built around Hapus mangoes sourced from Maharashtra’s Konkan region. Instead of leaning into nostalgia and sweetness, the menu explores the fruit through a savoury lens, balancing heat, smoke, umami, and texture across vegetarian dishes.
The menu begins with the Alphonso Khakra Bites, where sweet mango salsa is paired with Thai chilli heat, cumin-spiced khakra, and sev. The Aamram Paneer Tikka features paneer marinated in a mango-infused tandoori blend and cooked in the clay oven, allowing the fruit to develop deeper smoky notes.
One of the menu’s standout dishes is the Chilli Garlic Dragon Mango, where crisp-fried ripe mango is tossed in a spicy chilli garlic sauce and served over braised mashed potatoes. The Thai Red Mango Curry combines coconut milk, basil, vegetables, red curry paste, and ripe mangoes in a dish that balances creaminess with spice.
The menu concludes with Mango Sticky Rice, also known as Khao Niao Mamuang, a traditional Thai dessert featuring glutinous rice cooked in coconut milk, served with ripe mangoes and roasted black sesame seeds.
Rahul Lunawat, co-founder says, “The idea was never to make another seasonal mango menu. We were more interested in understanding how Alphonso mangoes behave when placed against smoke, fermentation, chilli heat, and savoury cooking techniques.”
Available for a limited summer season, the menu presents the Hapus mango across different savoury dishes and cuisines, highlighting its versatility beyond traditional summer desserts and beverages.