India, July 11 -- Mango is often associated with desserts. But many chefs swear by the fruit as a key part of their main course cooking. For Chef Arjun Thakur, executive chef, Novotel, Lucknow, his Mango Biryani is his USP. "Mango adds a unique and delicious dimension to the biryani, demonstrating its versatility in Indian cuisine. I make it by cooking basmati rice in water, and ghee until it's 70% done. Thereafter, in a pan, I add cumin seeds, chopped onions and ginger-garlic paste. Besides the spices such as coriander powder, turmeric and red chilli powder, I add diced mango to it and cook for 2-3 minutes. Then, to layer the biryani in a handi, I add cooked rice and mango mixture, and repeat. This Mango Biryani combines the sweetness of mango with aromatic spices." For Chef Mohsin Qureshi, executive chef, Saraca Resort & Spa Corbett, Uttarakhand, his Aam Ka Achaar Murg is one of the most interesting delights from his food repertoire: "The speciality of Aam Ka Achaar Murg lies in its fusion of classic chicken curry with the tangy and spicy flavours of traditional Indian mango pickle. This dish draws its zesty flavour from the addition of mango pickle, along with other spices such as cumin, fenugreek seeds, mustard seeds, and fennel, which creates an aromatic curry." Another curry made with mango is the Aam Aur Kathal Ki Sabzi. "It is a delightful and flavourful dish, known for its unique combination of tangy raw mango and the meaty texture of raw jackfruit," says chef Sadaf, adding that this variety is a delight at his home state Bihar. Sharing how it's made, he says, "After boiling and frying 500gm raw jackfruit cubes, heat 3tbsp mustard oil in a pan and add 1 bay leaf, 1tsp cumin seeds and hing. Then add 1 chopped onion, 4 crushed garlic cloves, 1 inch grated ginger, and 2 slit green chillies, followed by 1tsp turmeric, 1tsp red chilli powder, 1.5tsp coriander powder, and salt to taste. Add the boiled jackfruit and 1 chopped raw mango. Add water, cook on low flame and garnish with fresh coriander," he says....