Exquisite Food! Straight off the farm!
Vegetarian, wholesome, flavorful — and to every possible extent, prepared from straight-off-the-farm organic ingredients. A guest writer on what it's like to eat at Mango Mulch.
Caroline Radhakrishnan
Guest writer · Currylines9 Aug 20192 min read
It is always exciting for me to write about the cuisine of the place and I usually leave it for the end because it infuses in me fresh enthusiasm, following the fatigue that sets in after churning out pages and pages about the place and activities.
Speaking of fresh, the food that is served at Mango Mulch is just that !!! Vegetarian, wholesome, flavorful and to every possible extent, prepared from 'straight off the farm' organic ingredients that they harvest.
The open-air thatched dining pavilion under the mango trees, lit by a single lamp at night
AshSudhi treat the visitors to the farm like their own personal guests and also serve them whatever they cook for themselves. Ash is an excellent cook and the cooking is done mainly by her, with the staff assisting only in the prepping. She likes to try out new recipes and is also fond of using local ingredients and grains like millets. Sugar is replaced by jaggery and the cold pressed coconut oil from their farm, is used as the cooking medium wherever suitable.
A glass of buttermilk topped with fresh coriander leaves
A small terracotta bowl of golden rasam with a wooden ladle
On the third and last day of my stay, Ash surprised me yet again with an innovative breakfast consisting of idlis made out of red rice rava (grits) and grated red pumpkin. Served with that famed coconut chutney and accompanying plump papaya, I must say that at the end of it, I felt quite plump myself 😀 Dinner again at the house, was mint pulao, gobi (cauliflower) masala, baby potato masala and those dreamy phulkas.
Idlis made from red rice rava and grated red pumpkin, served with coconut chutney
Mint pulao in a terracotta pot, with idiyappam, coconut chutney, papaya, and mango juice on the side
Gobi masala, baby potato masala, a green sabzi, and phulkas — the dinner spread
A thali of ragi rotis with sides — sambar, chutney, beetroot, salsa, and rice
Vegetarian caramel custard completed the repast.
Vegetarian caramel custard plated with a sprig of yellow flowers
This piece originally appeared on Currylines and was published on the Mango Mulch blog by guest writer Caroline Radhakrishnan in August 2019.
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Closer than Coorg. Quieter than you expect. Open every day of the week.
Five cottages. A hundred mango trees. Zero agendas.