Daijiworld Media Network - Mumbai
Mumbai, Apr 26: Celebrity chef and actor Ranveer Brar, recently seen in Kareena Kapoor Khan’s The Buckingham Murders, is getting reflective this mango season, diving deep into the story of one of India’s rarest fruits: the Kohitur mango.
On Saturday, Ranveer took to Instagram to share a heartfelt note about the Kohitur and the Sheherwalis—a community of traders who migrated from Rajasthan to Murshidabad, West Bengal—known for their mastery in grafting mango varieties.
“Mango season among Sheherwalis is no less than a festival,” he wrote. “They are celebrated for perfecting the art of grafting mango saplings with fruits and flowers.” Of the 700-odd varieties grown in their lush orchards, the Kohitur stands out as a true gem, as prized as the legendary Kohinoor diamond.
The Kohitur mango, Ranveer explained, carries a complex flavor profile thanks to its unique flower and fruit grafting techniques. "It takes a refined palate to truly appreciate its subtle floral and fruity notes," he said, adding that the mango ripens best at night—similar to the way the ‘Raat Ki Rani’ flower releases its fragrance under the cover of darkness.
Handling the Kohitur requires precision and care. According to Ranveer, the mango must be plucked at just the right moment, never allowed to fall, and delicately placed on cotton wool, with its sides turned regularly. It should never be held too long in warm hands, as even a little body heat can disturb its natural ripening process.
“The Kohitur comes with its own set of specific instructions, and rightly so!” Ranveer noted. Unlike overly sweet mango varieties that can mask other flavors, the Kohitur offers a "perfectly sweet" taste that allows its delicate layers to shine through.
Tracing its royal roots, Ranveer shared that the Kohitur mango was specially created during the reign of Nawab Siraj-ud-Daulah for exclusive consumption by the royals. Today, this regal fruit commands a premium price, often selling for up to Rs 1,500 apiece.
He also highlighted the Sheherwali tradition of mango cutting, a time-honored art perfected by the women of the community. "The mangoes are first dipped in water, then expertly cut using special knives. The women rinse their hands with cold water repeatedly, or pass the fruit to the next pair of hands, ensuring the mango stays cool throughout the process," he said.
A mango with a royal history and a delicate soul—the Kohitur stands as a testament to India’s rich culinary heritage, lovingly kept alive by generations.