HYDERABAD: The Marwar cuisine is an amalgamation of cuisines from Barmer, Jalore, Jodhpur, Nagaur and Pali. Food from the Marwar region is rich and zestful, chatpata, in popular parlance.
Be it ghee-soaked Dal baati churma, raw mango tang Kaer sangri or the honeycomb delicacy Malai ghewar.
The secret ingredient used in Marwar’s meat dishes is ‘Kachri’, a fruit found only in the erstwhile kingdom and collected after the monsoon rains and dried and stored as a powder or a dry ball for use throughout the year.
Haldi (Turmeric), used regularly as a powdered spice, is actually a delicacy in Marwar.
Marwar also has a selection of local grain that is used to make a delectable selection of rotis and breads.
From the Bajra (Millet, the staple grain of Marwar); they make the famed Sogra Roti. Makki (Maize), Moong, Mot, and Til (Sesame) are other popularly used grains and lentils that are powdered and used in a variety of recipes. Taj Krishna is hosting the Marwar food promotion till May 29 at Firdaus.
Chef Jai Singh, the host chef from Taj Rambagh Palace, Jaipur has been especially flown down to serve the Hyderabadis a taste of his authentic Marwar specialties.
From the last 23 years he is with Taj Rambagh Palace and his love for the cuisine has made him to prepare traditionally, authentic, exotic cuisines for the Rajas and Maharajas.
The menu for the promotion include dishes like: maas ke sule, tandoori ramgarh ki machhli, murgh ka sula, laal maas, khud machhli, murgh shekhawati. The complete vegetarian spread has the unusual sangri chane ki tikki, bhutteyan da kebab, jodhpuri gatte, dal panchmel, gawar falli tomatar ki subji, gatta pulao, etc to name a few. The dessert section is absolutely sinful. you have choice of malai ghewar, laapsi, kesar jalebi with rabdi.
The promotion is open for Al-a-carte lunch & dinner (12.30 pm to 2.45 pm & 7:30pm to 11:45pm).
For reservations, please call 6629 3306.