Alphonso mango, pistachio & yoghurt — Trishna London
Alphonso (Hapus in Marathi — named after Afonso de Albuquerque, the Portuguese general whose trade routes brought the mango grafting technique to the Konkan coast) is universally acknowledged as India's finest mango — available only from April to June, grown primarily in Ratnagiri and Devgad districts of Maharashtra. Its flavour is rich, almost decadent — deep orange, intensely aromatic, with a saffron-like quality no other mango achieves. Trishna's lassi uses Alphonso as the star, with whole-milk yoghurt churned fresh and pistachio added for a Mughal-luxury finish. For a restaurant that sources its seafood from Keralan and Goan fisheries, this lassi is the same philosophy applied to drinks: India's finest ingredients, treated without pretension.
Kesar brand canned Alphonso mango pulp (available at Indian grocery stores year-round) is excellent — purer and more intense than most fresh supermarket mangoes. During Alphonso season (April–June), fresh mangoes are the incomparable choice. Never use frozen mango or generic mango purée — the flavour difference is enormous. For the smoothest texture, ensure yoghurt is at room temperature before blending.
One of London's most celebrated Indian restaurants, Trishna is known for extraordinary Keralan-influenced seafood and an exceptional cocktail programme. The bar team draws on coastal Indian botanicals — coconut, raw mango, curry leaf, kokum — to create drinks that feel as considered as the kitchen's cooking.
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