A Spice-Forward, Herbaceous Mango Salad

Niven Patel

For a thoroughly modern spin on salad, look no further than the Farm Mango Salad at Ghee Indian Kitchen. Crisp and fresh, it sees a combination of cubed mango, Persian cucumber, red onion, fresh mint and toasted pumpkin seeds. The saunth dressing (saunth is the Hindi word for dried ginger powder) is a revelation, starring brown sugar, dehydrated mango and ginger powders, whole coriander, toasted fennel and cumin seeds, and toasted dry Kashmiri chiles.

“This salad is easy to prepare but layered in flavor with a variety of spices,” says chef/owner Niven Patel. “The soul of this salad is the mango itself, which we are fortunate enough to grow at our farm.” Indeed, Patel takes farm-to-table to a new level, sourcing mangos and other ingredients from his very own two-acre Rancho Patel farm in Homestead, Fla. “We launch this dish every year during mango season in Miami and it is very well-received,” he says. “It’s light and simple, and a flavorful enhancement to the great mangos we grow on our farm.”

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