food network picky eater show

(logo whooshes)(hinge squeaks) (bouncy, playful music) - whenever summer's comein india, mango curry is my favorite dish, whichi have to have to cook and feed people.

food network picky eater show, - what i love about the curryis that it's really fresh and vibrant. - the cool thing about usingthe mangoes here is that there's so many differenttypes of varieties.

- i've chosen to make a mangocaramel chili tart today. i love mangoes and for me, mangoes is essentially the beginning of summer. i lived away from india fora few years and every season, my parents would send me mangoes and that made me the happiest girl ever. i remember opening my fridgeand just getting that whiff of those fresh (mumbles)from bombay, you know, alphonso mangoes and idecided to use them today.

my kitchen, we have this big conflict because we're all pastrychefs and everyone loves sweet but there is a certain partof it that hates sweets too but they love chilis soand i can't stand spice just by itself so i decided,"let me just take that chili "and put in the caramel," so we have a mix of sweet, salty and thetart gives it a nice crunch so we have all different textures. (upbeat electronic music)

- so here we have mango sticky rice. cool thing about using the mangoes here is that there's so manydifferent varieties. they all have their special attributes. some are super sweet,some are super floral, some are super citrus-y,some are super acidic and we just wanted to showoff a couple kinds of mangoes and a couple of different thingsthat we could do with them and give a different take andsweet and savory mango dish,

only because a lot ofdesserts, you'll see are, they're very one noteso all of our desserts, we tend to call them kitchen desserts. they're not your typicalpastry-chef style. they're always more about balance so we'll always have a good amount of salt through our desserts and alot of different textures and temperatures and that sort of thing so they're very differentfrom your standard desserts.

my working thought processfor dishes and stuff, it's pretty random, alot of times i'll wake up at like three, four, five in the morning and then i'll just starting writing. as soon as i get all these ideas down, i'll come in as early as possible and i'll actually makethe dish, dissect it, make it again and it generally takes, depending on the dish, it'll take anywhere

from 20, 30, 40 tries,depending all on the dish. (bouncy instrumental music) - mango curry is one ofmy favorite mango dishes where mango's used in a very unusual form, which is to make a curry,it's my grandma's recipe. she comes from rajasthan andi have given it a chef's touch by taking the rajasthanimango curry of my grandma and giving it a south indian touch. the first time that i tasted this recipe

was at my grandma's family, like her cousin's place and the beautiful thing about using mangoes in this season is that they are nice, juicy, sweet, tangy. the first time i made thiscurry was without the pips. i realized, "okay, this is curry "but there's no exciting mouth feel," and then i added the pips,

they just become fantasticbecause you can pick them, you can bite into them andyou get that wholesome feeling that you have in a meal. (energetic instrumental music) - the dish we did today,the cheeseling jamboree with cheeselings, which arethose small puffed snacks we all grew up eating, mixed with curry. what i love about the curryis that it's really fresh and vibrant and it's also versatile.

you can use it a wholebunch of applications but in its best form, it's eaten raw and in this particular dish,it gives a lot of crunch that stands in a contrast with the salty taste of the cheeseling. the inspiration for thedish comes from our travels across the country andthis particular dish from col-pepper so eatingjamboree on the streets of col-pepper what this onewith a slight nostalgic twist.

(playful electronic music) - it's good. (laughs)