Baker's Corner: Baked Mango Cheesecake

I'm aware that I'm super late to the party but fortunately, it is STILL that glorious time of year when markets are laden with mangoes, and every Indian home seems to have that irresistible fragrance of ripe, juicy fruit wafting through the air. I've said this before but in India, mango season isn’t just about eating a fruit - it is a celebration, a tradition, and pure nostalgia wrapped in tropical golden-yellow sweetness. 

Every year, we go absolutely bonkers as different varieties of mangoes makes its way into our home and eventually into our bellies! This year, all of our mango haul has come from (and continues to come from) a well-known agricultural university that sells mangoes from its vast orchards, a friend's farm and our regular organic grocery store. Knowing that the mangoes we consume are organic and naturally-ripened is very important to us so having reliable vendors has been reassuring. Depending on what is available, alphonso, mallika, badami, banganapalli, sindhura, neelam, malgova, raspuri, totapuri and my twins' absolute favourite, imam pasand, are the usual suspects that help us do full justice to mango season. 

Every year, I try to share a new way to honour this king of fruits, and this time, I’m thrilled to bring you something I made quite recently - a luscious mango cheesecake that marries tropical sunshine with creamy indulgence.

As much as I adore cheesecake, I can't have more than a few spoonfuls as I find it too rich and heavy. So, when I set out to make this mango cheesecake, I opted for a larger springform pan to spread out the mango-cream cheese layer more thinly. I also made sure the biscuit base was nice and thick, while keeping the jelly layer on top very thin (let’s be honest, jelly looks pretty but doesn’t offer much in terms of flavour 😂). This layering was just right for me to make mango cheesecake slices that were perfect for my twins lunchbox the following week. I was surprised that the slices weren't as delicate as I imagined and held their shape beautifully. 

This mango cheesecake is my ode to India's glorious mango season. It is rich yet light, tangy yet sweet, and a perfect showstopper for family gatherings or quiet weekend treats. It is simple enough for home bakers yet guaranteed to impress, with the fresh, natural flavour of mangoes taking centre stage. If you, like me, cannot resist making the most of mango season before it slips away, this recipe is the delicious send-off it deserves. 

I think we should make the most of our beloved mangoes while they last, don't you? While you are at it, also check out my previous mango recipe posts for more inspiration: mango burfi, mango shrikhand, mango panna cotta, mango chia pudding, mango sorbet, tropical mango vanilla cupcakes, fresh mango cake with whipped cream and dark chocolate collar.

Signing off with a quote (from me) that I think is apt for the season 😊

"When life gives you mangoes, either enjoy as is or make something unforgettable!"

Restaurant Review: Garden by Su, Bengaluru

Despite ticking off at least 60 eateries on my Bengaluru culinary hit list in the past two years, I haven't been able to feature a restaurant review on the blog. I figured that unless I was intentional about it, it most likely wouldn't happen. 

On my mother's side of the family, all of my relatives reside in South Bengaluru, all clustered fairly close to one another. This is a bit of a bummer for me because my family lives diametrically opposite to them in a city where nagivating traffic is almost always a nightmare. 

My solution is simple - whenever my cousins and I decide to catch up (invariably over a meal), we choose a venue that is equidistant for all of us, usually somewhere in the central business district. Sometimes, I coax them to travel all the way to the North, which they graciously agree to and then there are times when it is my turn to make the lonely journey South. 

It is unfortunate (for me) that a majority of the buzzworthy restaurants are concentrated in Jayanagar and JP Nagar in South Bengaluru. I don't mind travelling to Indiranagar but anything beyond that feels like a bit of a haul. Whenever I do have to venture that far, I use the metro by default. Not only is it fast, clean and cheap, but it is comfortable too. I pointedly refuse to feel miserable stuck behind a sea of honking cars so I avoid putting myself in such situations. On a related note, sending my kids to school by school bus and choosing a place of work that is only a 15-minute commute from home are probably reasons why even after two years of moving to Bengaluru, the notorious traffic has never been a point of contention for me 😁 So if any returning NRIs are reading this, you now know my secret to safeguarding my mental health and wellbeing 😆

For our most recent outing, we chose a restaurant that just so happened to be a recent addition to my restaurant wishlist. Located off a main road of Jayanagar, a short walk away from the Rashtreeya Vidyalaya Metro station, Garden by Su is a serene little green escape from the city. This is a plant-filled, airy cafe that strikes a harmonious balance between style and soul. 

I arrived fashionably early (which really ought be a thing btw 😂) so I was greeted by a completely empty restaurant. Not one to waste any opportunity, I explored every inch of the space at leisure. 

True to its name, Garden by Su welcomes its diners with lush greenery, thoughtfully placed potted plants, natural wood furniture, and an overall earthy, minimalist aesthetic. There is a gentle indoor meets outdoor vibe which is apt for Bengaluru's pleasant weather and the soft music and natural lighting create a soothing atmosphere. It struck me as the kind of place where you instinctively lower your voice and lean into conversation. 

There are a few instaworthy spots in the restaurant which I instantly recognized from social media. I do my research folks 😛

As my cousins began to arrive one after the other, we chose a cosy nook in the outdoor seating area and settled down. 

The restaurant is completely vegetarian, offering a good mix of both light, healthy dishes as well as indulgent fare. The menu leans into clean, global café fare with a healthy slant. Jain-friendly, vegan and gluten-free options are available for those with dietary restrictions and/or allergies. There are interesting beverages, nourishing bowls, refreshing salads, appetisers from around the world, artisanal sandwiches, brick oven sourdough bakes, hand-rolled and fresh pastas, creative mains and decadent desserts. 

Since we were a group of five, we decided to order multiple dishes and share. We tried to order from different categories keeping in mind the seasonality of dishes. 

Here is a line-up of what we ordered:

Recipe of the month: Beetroot-Apple Salad

We have a water apple tree in our backyard that has been around for more than a decade, inconspicuously blending into the vegetation. It had never borne fruit until the year we permanently relocated to India. If I wasn't a realist, it would almost seem like divine approval! Jokes apart, let me tell you why that would be nothing more than wishful thinking 😀 

Pre-relocation, when we renovated the first floor of our home in Bengaluru and added a second floor, a large part of our garden was, unfortunately, collateral damage. A few trees had to be cut down (our beloved pomegranate tree was one of them 😢), a great degree of soil erosion took place and with all the cement and paint spatters, the soil lost much of its vitality. Several plants simply stopped flowering and fruiting in that ~1.5-year duration. We felt terribly guilty about the aftermath and promised ourselves that once the construction was completed, we would make it a priority to restore whatever we could.

Our backyard has been home to all of our fruit trees, greens and herbs, so that was the first space we tackled. We brought in fresh soil by the bagful, added a generous amount of vermicompost, used natural products for pest-control and began periodically enriching the soil with our own kitchen compost, thanks to our newly adopted wet-waste recycling habits. In keeping with the times, we also adopted smarter plant watering solutions. With Bengaluru’s generous sunshine and rainfall doing their part, things slowly began to look up.

What we did not expect was how quickly our garden would respond. In just a few months, our once barren water apple tree surprised us with its very first fruit. A small but heartwarming reward for our efforts!

Water apple, also known as rose apple, wax apple, java apple, or bell fruit is a tropical fruit known for its crisp texture and refreshing, mildly sweet flavor. It makes for a good snack especially in the hot summers. 

That said, there was only so much of the fruit we could finish on its own, so I began thinking of ways to elevate this humble (and somewhat bland) fruit. The water apple from our tree is the small and white variety. It isn't very sweet but has a pleasant juicy texture. A family member suggested making a beetroot and water apple salad with a yogurt-based dressing. I thought it was an interesting idea, so I decided to give it a try.

The first attempt turned out really well, but it got me thinking about how I could enhance the flavor and texture even more. I made it a second time, then a third, each time experimenting with subtle tweaks. The version I’m sharing today is the one I’m finally happy with. The salad is fresh, balanced, flavorful and most importantly, has earned my children's seal of approval.

Let me give you the nutritional rundown of this salad:

• Beetroot is rich in nitrates (great for heart health and blood pressure), folate, and antioxidants (like betalains)
• Both water apples and iceberg lettuce are low in calories and packed with hydration
• Green apples are lower in natural sugar and calories compared to red apples and provide more fiber, vitamin C, vitamin K and antioxidants
• Red onions and garlic offer vitamin C, B vitamins (B6, folate), potassium, and trace amounts of minerals 
• Yogurt adds creaminess, probiotics, and a small dose of calcium and protein
• The addition of walnuts gives crunch and omega-3s
• The incorporation of fresh mint and dill into the dressing brightens up the flavor and provides additional nutrients

I have always loved the deep color and earthy flavor of beetroot, so that naturally became the star of the salad. The water apples add a juicy crunch, as does the iceberg lettuce. I thought green apples would lend a nice tartness which they did. Fresh herbs are a must for me in any salad; they instantly lift the flavors, so I always recommend them. Walnuts are my go-to for salads, so they made it in by default. As for the cranberries and feta cheese, those were added simply because I count them among some of my favourite ingredients. And I love a good yoghurt-based salad dressing because it is not only light, creamy and easy to infuse flavor into but less calorific and nutritious to boot. 

You may notice that I haven't called my salad "beetroot-water apple salad" and that is intentional. The only reason I've used water apples in my salad is because I had a homegrown stash as I've already explained. I am aware that water apple is an ingredient that could be unfamiliar to many and not easily available either. This salad will work fine with regular apples or pears too. I have included plenty of substitutions and optional ingredients to make this recipe more accommodating and adaptable to what you have on hand. 

So, here's presenting my rendition of beetroot-apple salad. Lettuce eat!

Heritage and Wilderness: A Royal Rendezvous in Rajasthan

Rajasthan was sitting high on my India travel bucket list for decades due to its captivating blend of history, culture, architecture and natural beauty. Visiting the “Land of Kings” to experience the royal vibes first-hand had been long overdue.

I'm thrilled to share that we finally made it happen! Jaipur and Ranthambore Tiger Reserve were chosen as the destinations for our summer break this year. The twins had over two months of school holidays and were geared up for an adventure. We had heard that summer was a good time to spot wildlife, especially tigers, at Ranthambore so that was the main reason why we decided to plan our trip in early April despite the start of the fierce summer in Rajasthan (typically beginning from March onwards). 

Along with my husband, children, parents, niece and nephew, this holiday promised to be a fun-filled multigenerational family getaway 😊

For the accommodation, I was keen on staying at a heritage hotel or a haveli that would offer a glimpse into the region's rich culture and history. We found just the place - Umaid Bhawan, a charming heritage-style boutique hotel located in the serene Bani Park neighborhood. It offered the best of both worlds: a peaceful retreat that was still close to Jaipur’s vibrant city center. Run by the erstwhile royal family of Borunda, Umaid Bhawan felt like the perfect base for our Rajasthani escapade.

From the moment we arrived, we were struck by the haveli's vibrant decor and regal charm - a stunning blend of traditional Rajasthani architecture and warm hospitality. 

We had booked two Royal Suites, both of which were spacious, elegantly furnished, and steeped in character. One of our rooms even had two private balconies, one offering a lovely view of the city. Waking up in a heritage haveli, surrounded by ornate arches, vintage murals, and the gentle echo of old-world charm, felt like slipping into antiquity.