India’s rich cultural history has always been present in it’s cuisines. The royal families of India always had some characteristic dishes which set it apart from one another. These recipes were mostly handed down by word of mouth through generations of the guardians of their kitchens. These lost recipes are having resurgence with a plethora of Indian Chefs innovating from their roots. Through Rivaayat the chefs at Saffron aims to throw the spotlight on such lost recipes. The festival ensures celebration of food along with innovative and modern cocktails and mocktails that will bring the nostalgia of flavours of age old recipes from across the regions.
Food Talks at Rivaayat
Our meal started with some lip smacking appetisers. Chettinad Paneer Tikka being the highlight with having a smokiness due to being cooked in clay oven and marinating it by chettinad spices from Tamil Nadu makes it a great combination. Another star of the evening was the Shakhari Seekh Kebab, mashed vegetable and mixture of dry fruits are skewed in tandoor to create this genius. Next on my plate was the Noorani kebab. The dish originated from Lucknow in which beetroot in minced and then spiked with spices and cooked on a hot griddle. For the hnon vegetarian starters we opted for Kacche Gosht ka seekh and Shahi Gilavat. Kacche gosht ka seekh being minced mutton which is mixed with their in house spices and flavoured with kebab chini cooked in a charcoal oven to provide that ever lasting smokiness in the meat. Shahi Gilavat being an another star dish which is finely minced lamb patty cooked on a griddle. It is served on a sheermal – the traditional sweet Indian bread.
For mains we were offered Paneer Khatta pyaz which seemed to be their take on Kadhai Paneer. The dish has been a regular in many of the North Indian home since long. Hence it is unmistakable to not have it part of the menu and for us, it turned out to be average at best. Back to a recipe from the streets of Old Delhi for anyone who has been to Karim’s or Al Jawahar is the Purani Dilli ki Nihari. The lamb pieces in the gravy were extremely succulent with lots of flavor and the aroma of saffron to it. North West Frontier cuisine be complete without the Butter Chicken. It shall be a resounding ‘NO’ from us and let me tell you the Butter Chicken at the Rivaayat festival was elegance on a plate. Loaded in butter and meat, its heaven on the plate. We always prefer a little more creamier texture, but this will work wonders on your tastebuds nevertheless.
The desserts included Kaddu halwa with gulab rabri and Gul khand ice cream. Halwa not to sweet to cherish. The ice cream was made in house and the freshness of gul khand made it more special.
Rivaayat will take you through a culinary journey with the traditional of recipes from India on a single platter. The festival will be at Saffron till 1st August at Jaipur Marriott. It is a definite must try if you want to experience history through food for Dinner.
Pricing – INR 1199++ per person
