BENGALURU: It was Chef Maharaj Bhik Singh’s childhood dream to cook for the Maharajas of Rajasthan and, even from the age of 14, he started learning about their culinary tastes. After working in a royal kitchen for nine years, he moved to the hospitality sector. This is the second time Singh’s Rajasthani food festival is being hosted at Bengaluru Marriott Whitefield.
From the land of the Maharajas comes 15 dishes that have a range of flavours – sweet, spicy and the many stops in between. The rich cuisine is generous with ghee, yogurt and spices.
For the starters, I had Murg Ka Parche and Rai Ki Machli, both are tender and have a distinct flavour. The fish is seasoned with mustard and the Tandoori chicken breasts have a crusty garlicky flavour. Paneer Ke Suley, Dal Pakodi and Mangodi Ki Tikki are hot, soft and filling. The Dahi Vada is fresh and minty.
The main course has 11 dishes. Laal Maas, which translates to red meat, is one of the most popular dishes. It is mutton curry cooked in a sauce of curd and spicy red chillies. There is little or no use of tomatoes, just a bit of onions and coriander powder.
The traditional Laal Maas shows how Rajasthani cuisine is shaped by spices more than anything else. The red chillies are supplied from a village called Mathonia, about 20 km from Jodhpur. Another dish that stood out was Ker Sangri, made from shoots of a desert plant Khejari. It grows only once a year, during spring time. This is more a pickle with its tangy natural flavour.
In Ghatte Ki Subji and Ghatte Ki Pulao, dumplings are made from besan and cooked in a curd gravy. Subz Panchmela is a mix of five sautéed vegetables - carrots, cabbage, beans, green peas and spinach.
At the end of the line stands a dessert bar. Crunchy, juicy jalebis are also served. The disc-shaped Ghewar oozing ghee is heavenly.
The festival is on till April 6. Cost for two: Rs 3,000 plus taxes