Go hungry, the thali is brobdingnagian
By Akhila Damodaran | Express News Service | Published: 07th October 2016 11:19 PM |
BENGALURU: This Navratri season, soak into the festive mood and celebrate with thali and chaats at Kesariya, J P Nagar. The welcome drinks – Masala Chaas and Adrak Neembu Pani, served in tumblers are refreshing. After a long day at work, the cool masala buttermilk de-stresses you. The adrak neembu pani is unique in its flavours. The warm woody flavour of ginger blends well with the tangy and acidic lemons.
The live chaat counter has an appetising variety of six chaats including Raj Kachori, Katori Chaat, Aloo Tikki, Ragda Peties, Shekhawati Dahi Vada and Dahi Puri. Every chaat has a generous amount of sev sprinkled over it. The perfect mix of sweetness and sourness in Dahi Puri made it the best of the lot. Green chutney on the Katori Chaat made it a little spicy.
A mini version of Raj Kachori would have been better with more curd. The Shekhawati Dahi Vada dipped in some fresh thick curd is sweet with a strong flavour of the garam masala sprinkled over it. The onions in Ragda Peties, along with peas and green chillies, make it hot. The chaats are filling. So save some for a wholesome thaali meal.
The service is commendable. The waiters know the food and can suggest how to pair the food and enjoy the meal. The thali meal starts with a sweet Malai Petha Sandwich. The creamy sandwich with a gel-like pumpkin in the center is simply yummy. Then comes the starters.
The Matar Pakoda, Hing Kachori and Kachhe Kele ki Tikki are served hot. Fried right, these are crispy and crunchy.
The meal is served with kachumbar, green chutney, garlic chutney, pickle and roasted papad. It is complete with Dal Baati. The platter of spicy dal, deep fried and crushed Baati and a semi-sweet churma along with a spoonful of ghee that is poured on the traditional combination will make your mouth water. The taste lingers.
The main course includes fulka, bajra roti, urad dal kachawdi, masala khichdi, Rajshahi Pulao and steamed rice with a range of options in sabjis to choose from. There’s matar paneer, aloo petha, rabdi, kanji pakodi, moong mogar, bhijya ki kadhi, chikoo halwa and angoordana.
The matar paneer is the winner. The soft cottage cubes with peas has a creamy texture. It is delicious with a mild tomato-based gravy. The rabdi, made of millet and curd, surprises with its pleasing nutty flavour.
The bajra roti is thin and crunchy. Served with ghee or butter and cubes of jaggery, it has a smoked flavour. The Rajshahi Pulao, as the name suggest is shahi and even looks it. Apart from the desserts – chikoo halwa and angoordana served in the thali – they also serve Badami Kulfi before you finish your meal. The angoordana is recommended. The rabdi with mini gulab jamuns has a nice aroma of kesar. The sweet of thickened milk tastes awesome. It is a simple and wholesome meal and you can have it to the accompaniment of soft music playing in the background. The Navratri special meal is on till October 12.