A region that represents centuries of history and culture remains largely unexplored, so much so that even the earthy, rustic flavours of the region remained unknown. Bundelkhand - the geographic region of central India, has been largely influenced by the tribal settlements around the region, which reflects in the region's food, language and culture.
A cuisine of that region, which offers unique flavours and varieties that will shock the taste buds and leave a lingering aftertaste and encourages tot take one more helping; Bundelkhandi cuisine has a singular taste, which sets it apart cuisines in other parts of the country.
After considerable research and cooking lessons and sharing of recipes from the tribals, Chef Manish from Banjor Tola and Kanha National Park, introduces this authentic tribal cuisine at Taj Banjara to the gastronomes of the city in an effort to revive and popularise Bundelkhandi fare.
The dishes have a Jain influence — mostly a vegetarian affair and include a unique amalgamation of wheat and milk with other various local culinary produce. Cooked in earthen pots, slowly simmering on firewood, this cuisine is prepared keeping in mind the dry and arid conditions of the region. Kunde ka Bhatta, which is roasted garlic stuffed with aubergine along with onions and tomatoes, is considered to be one of the most popular dishes. Though each region in Bundelkhand offers a different set of cuisine with unique cooking styles, Chef Manish has tried an amalgamation of all that is special from the region. Though the food is spicy, it has a strong influence of fenugreek seeds.
With fresh spices and sprouts, the shorbas and the lentils render a distinctly authentic and rustic taste. Other vegetarian starters include Murar Ka Kebab, which is made of lotus stems, Tapu, which is a wheat based sweet cake and Channe Ke Patto Ki Bhaji. The non-vegetarian dishes include Bundeli Ghost, which has an array of spices and has a homemade flavour to it. Kukra Ka Jhol and Sighdi Wala Kukra, which is a form of roasted chicken, are popular among the poultry dishes. These are the traditional festive dishes where the meat pieces are chunkier. Since the area around Bundelkhand is dry, the staples of this region are predominantly coarse grains where the rotis are made of jowar or bajra and varieties of rice named Kodu and Kutki.
Though desserts do not offer a vast variety, Rass Kheer, made of extracts of mahua flowers with milk and millets and no added sugar, and Malai Burfi are two unique dessrts of this region and leave behind a lingering taste.
The food from Bundelkhand offers a variety of unique flavours and healthy dishes. This food festival will be on at Taj Banjara till May 9.