Rajasthani cuisine is filled not just with flavours but a part of their rich cultural heritage. From its royal palaces to the rasois of small huts, ITC Kakatiya is bringing these vibrant flavours on to your plate.
“Rajasthani food is a symbol of their survival instincts and ability to make an astonishing variety of dishes with limited resources. The dishes are meant to last for a day or two and thus there is an extensive use of dairy products like milk and desi ghee, that is churned in houses itself and keeps the food fresh for a long period of time” informs chef Jaswant Singh. The hand behind this food festival, he has carefully crafted a menu that includes authentic Rajasthani dishes like murg Jodhpuri and the regular dal baati churma.
Starting with sangri ke shami, vegetable kebab made with a coarse vegetable called sangri that grows abundantly in the barren and dry soil of Rajasthan is boiled, minced and sauteed in desi ghee. The non-vegetarians can dig into the soft and zingy chicken ka sula.
The main course offers finely done methi roti and mangori matar pulao. But the one you should not miss is the paneer papad -- a gravy made of paneer and papad and chakki ke saag. The latter is the chef’s special is a spongy dough of wheat flour boiled and prepared in a spicy and tangy gravy.
The spread ends on a sweet note with the quintessential Rajasthani dessert, ghevar that is made of a emulsion of milk and maida, deep fried and served with a thick ‘rabdi’ as topping.
The dishes are a perfect balance of sumptuous and wholesome home-style cooking along with the grandeur and royal touch.
The festival will go on till May 18 at Deccan Pavillion, ITC Kakatiya.