Instead, as she serves you her mother’s true-blue Chettinad recipes at the Mango Tree, the term that will dominate your mind is, “so, so soft”. If you are neither an idiyappam person nor a meat person, if delicious, muted Chettinad isn’t on your radar at all, go to Mango Tree anyway, just for dessert. Aadi kumaayam is a dal-based halwa served in a tuile of sweetened biscuit that will definitely transport you to grandma’s kitchen. This tender coconut mousse, served in a raw coconut shell, a signature recipe of Chitra’s chef, Dhanashree Anand. If for nothing else, go to Mango Tree for this mousse.

Source: The Hindu June 29, 2017 11:03 UTC