indian cuisine
India States | India Religions | India Cricket | India Soccer | India Hockey | India Archery | India Tennis | Indian Monuments
Indian Festivals | India History Timeline | Indian Heroes | Indian Wild Life | Live TV Streaming | Bollywood Film Stars
Tamil Film Stars | Malayalam Film Stars | Who is who Kerala

Indian Cuisines


North Indian

 Punjabi Cuisine
  Gulab Jamun

 Uttarpradesi Cuisine

 Rajasthani Cuisine

 Mughlai Cuisine
 Bhojpuri Cuisine
 Bihar Cuisine
 Kashmir Cuisine
  Rogan Josh

South Indian

 Kerala Cuisine
 Tamil Cuisine
 Andhra Cuisine
 Karnataka Cuisine
  Akki Rotti
  Jolada Rotti
  Ragi Mudde
  Ragi Rotti

East Indian

 Bengali Cuisine
 Oriya Cuisine

North-East Indian

 Sikkimese Cuisine
 Assam Cuisine
 Tripuri Cuisine

Keri no Ras

Keri no Ras, Aam Ras or Mango Pulp is a traditional Gujarati dish, popular amongst Gujaratis in India and abroad, and is consumed by the cart load in the Summer Mango Season.


Mangoes enjoy a near cult status in Gujarat, India, by far the largest producer, with an area of 16,000 km˛ with an annual production of 10.8 million tonnes, which accounted for 57.18% of the total world production of mangoes. There are different varieties of mangoes used for different purposes, of which Langra and Himsagar are considered among the most superior types of mangoes in India. However, the varieties which allegedly produce the best Keri no Ras, are thought to be Kesar and Haphoos (Alphonso), and in most cases is a combination of the 2 varieties.


Ripe mangoes are first soaked in water for a couple of hours to ensure maximum juice production. After this, they are gently rolled in the palms of the hand to soften the pulp into a semi liquid juice. then the black sap (where the fruit attached to the branch) is removed, and the juice squeezed out. Once this is done, the skin is turned inside out and any leftover juice is scraped off the inner skin.

Traditionally, this juice was then passed through thin muslin cloth to remove any fibrous strands of the fruit, producing a smooth pumpkin soup-like consistency. Most people today use a blender or food processor for this purpose.

In Modern Times

Since a lot of Gujaratis have migrated to other parts of the world, and usually visit India during the December Holiday periods, they miss the Mango Season. To counter this, a lot of families freeze the Mango Pulp during the summer months, so that their relatives/visitors can still enjoy Keri no Ras!

©, 2003-2005. All Rights Reserved.
Contact for comments and suggestions.
Sania Mirza Tennis Bollywood actors and actresses All about Cartoons & Comics Buy & Sell Stockphotographs from around the World fifa world cup 2006

India India Cricket India Bollywood