Rajasthani cuisine is a splendid array of rich, colorful, spicy curries and mouth-watering delectable sweets. This style of cooking which is not only the reflection of wealth and prosperity that is an integral part of Rajasthan, but also reflects the traditional warrior lifestyles and the availability of ingredients in this water starved region. Food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Kama at Radisson Blu, Kaushambi is organising a Rajasthani Food Festival starting from 20th November upto 6th December. Executive Sous Chef Vishal Nigam goes out all guns blazing to not only recreate the authentic flavours from the desert land but also some marvellous presentation to boost.
We start off with a guava based cooler topped off with the typical Shenga chutney (mix of red chillies and peanuts) from the western part of the country. Accompanying it is a pani puri filled with Choorma (the delectable Rajasthani mix of khoya, suji, coconut and other spices). A beautiful combination of earthy flavours along with the sweetness from the choorma.
The starters include a Maas Ka Sule. A dish usually cooked when out hunting. The Mutton is marinated with dry spices and smoked giving it a typical rough authentic taste. The vegetarian starter is a Corn Kebab filled with cheese along with a pineapple Mustard chutney.
The soups see extent of Chef Roshan Roy Mendoza and Chef Vishal Nigam’s creativity. The Murgh Udaigiri Shorba has a prominent flavour of mace set in a contemporary style whereas the Makai ki Rab gives a rustic look of Sangri sprouting in the desert.
The mains are a plethora of warm rustic tastes with a Laal Maas and Murgh ka Mukul that hit spot on the palate with rustic authentic flavours. Accompany them with some Bajra and Makke ki Roti to make for a true memory of Rajasthan.
But it’s the sweet dish that blows your mind away with a combination of rustic and contemporary cooking. Three layers of desert including Sesame and Coconut Choorma layered with a Malai Ghevar and a Lal Mohan on top (Gulab Jamun sliced and filled with nuts, mava and saffron). Add to this some dry ice to induce a smoky flavour along with a few shards of white chocolate on top. The desert has as dramatic a visual appeal as a gustatory one. It is covered by a bowl of white chocolate which is broken to expose the masterpiece.
So, as the chill of winters approaches, try out the Rajasthani Food Festival here.
