Plateful of royalty
By Medha Dutta | Express News Service | Published: 28th October 2017 10:00 PM |
Think Rajasthan and royalty comes to mind. Majestic forts standing proud amidst a barren landscape, strong women in colourful attire, warrior men in turbans... and, of course, delicious, hot, and sinfully rich cuisine.
The Rajasthani cuisine that uses a lot of spices and ghee is also known as Mewari cuisine. The cuisine originated among the royals and the banjaras ages ago. The authenticity still remains even as centuries have passed.
If you happen to visit Rajasthan anytime soon, then don’t miss out on Mawa Kachori, Bharwan Bati, Dal Panchmeli, Ker Sangri ki Subzi, Malpua with Rabdi to name a few. For meat lovers, Laal Maas and Banjara Ghosht are a must.
But if you are not headed to Rajasthan, how will you get a taste of this heaven? Simple. Rajasthan shall come to you. Kama at Radisson Blu, Kaushambi in the National Capital Region is hosting Royal Flavours of Mewar Food Festival that will go on till November 5. So, why Mewar food festival, you wonder. Says Kama masterchef Vishal Nigam, “We at Radisson have been hosting different food festivals curating the varied flavours of India. Considering that a large part of our patrons in this side of the city are connected to Rajasthan, we decided to have a Mewar food festival this time.”
Mewari cuisine is best known for its spices and the ingredients they use according to the dry climatic conditions. Less scope of vegetation has given birth to the recipes that are mainly made from gram flour and lentils.
How has the feedback been? “Oh, it’s been extraordinary. We have our food festival on till November 5, but considering the kind of response that it has been garnering, we might extend it,” he says.
More than 70 per cent of Rajasthan is vegetarian, which makes it the most vegetarian state in India. But at the same time, Rajasthan is also influenced by the Rajputs who are predominantly non-vegetarians. And their diet consists of game meat.
The natives of the Rajputana areas prefer to have a wide variety of chutneys made of turmeric, garlic, mint and coriander. Funnily enough, sweet dishes are never referred to as ‘dessert’ in Rajasthan, because unlike desserts which are served after the meal, Rajasthani sweets are served before, during and after the meal.
Are kids taking to the festival, as the dishes are quite spicy? Nigam says, “Well, Mewar food will always be a tad spicy. The gravies are robust with a lot of flavour and generous use of ghee and butter. But keeping in mind the varied clientele, we also have some non-spicy dishes on the menu, as also healthy breads made of makka and bajra.”
So, get set for a sumptuous journey through the elaborate A la Carte menu comprising Mewar Nashta Platter, Shikaar ka Mass, Ranthambori Tangri, Kair Sangri, Mewari Paneer, Banjara Ghosht, Laal Mass, Jhinga Khada Masala, Masala Baati, Dal Bati Churma, Malai Ghewar, and of course the oh-so-sinful Khubani aur Mewe ki Kulfi.
When & Where Venue: Radisson Blu, Kaushambi, Delhi-NCR
Contact no: 0120-4736200
Timings: 7-11.30 pm
Meal for two: `2,200+plus taxes