“Padharo mhare desh” – Rajasthan welcomes you for a regal culinary experience in namma Chennai!! No, the heat has not got to me.
I’m talking about the Rajasthani Food Festival at the seasonal taste at the Westin Chennai!!
Seasonal tastes brings forth Rajasthani delicacies from the kitchens of Rajastan to namma Chennai. The festival showcases handpicked bouquet of eclectic vegetarian and non-vegetarian dishes from the royal kitchens of Rajasthan.
Visiting Rajasthani Chef Durga Singh of The Marriott Jaipur, has meticulously put together a perfect mix of main course, desserts and beverages chosen from various regions across Rajasthan.
When you say Rajasthan, the first thing that come to mind – Colors!! Rich, bold colors.
A colorful sight greets you at the entrance. The Intricately designed bronze mesh that frames the entrance of the Seasonal Tastes has been decorated beautifully with colorful cloth umbrellas and lamps made with bandini and the works. So inviting and oh so beautiful..
And going with the theme, a coloful tent with plush seating is set at a corner and a live Rajasthani chat counter complete with kadai full of chatpata snacks on another.
A pushcart carrying Kesar Pista milk and sweet/savory snacks sit pretty in middle.
A real treat for your eyes.
The crew members garbed in suit and pagdi, flutter about spreading joy.
We(2 of us) kick started our meal with tall refreshing glasses of Rose water sherbet and Thandai, a chilled flavoured milk with the goodness of cooling spices and nuts. A refreshing start..
Starters : We were served two Vegetarian and two non vegetarian starters.
Maas ke sule: A Rajesthani delicacy. Spicy pressed meat marinated over night in traditional spices and cooked on open fire (char grilled). It was heavenly. So meaty, so Perfectly spice and droolicious.
Paneer ke sule : The same as Maas ke sule. I loved the latter more.
Murgh ke Parchey: Breast of chicken marinated with curd & cream and seared on Tawa. Generally chicken breast if over cooked , turns dry. But this breast was perfectly moist and juicy.
Daal ki kachori : They are same as “Kachori chaat”, the only difference was that the dumpling was made up of mash potato stuffed with spiced lentil and deep fried. A perfect blend of flavours which left us lingering.
And what’s a Rajastani meal minus Pickles. Tall clay jars sit pretty on a table filled to the brim with regional pickles prepared existing by the The chef.
Laal Mirch ka Achar, Kairi Ka Achar, Mirchi me Tapore and Lehsoon ki Chutney. Lip smackingly delicious. I couldn’t get enough of the Lehsoon chutney. Plain love.
Moving to the main course, we were served 15 dishes!! F-i-f-t-e-e-n!! What we tried and loved :
Jaisalmeri Machli: This dish have our taste buds a flavourful shock . Tender fish pieces were marinated in green paste, fried and further cooked in a mouthwatering gravy full of spices. The fish was flavoursome and moist.
Lal maans : A classical meat curry from Rajasthan. It consist of Lamb cooked in spicy hot gravy, packed with a whole lot of flavors. the lamb was as tender as it could be – perfectly cooked, juicy and full of flavor. I couldn’t stop licking my fingers till the end. A complete winner
Ker Sangri: Another classical Rajasthani delicacy made up of dried wild berry & beans. The Ker is a wild berry & sangri is a type of wild bean grown in Jaisalmer. Normally these are dried and used when required. Ker Sangri they served was extremely tasty, which left a lingering taste on my tongue. The addition of Raw Mango powder enhanced the flavor of spices used in the dish. A treat to have such kind of delicacy in Chennai!!
Rajasthani food is incomplete without Dal Baati Churma. It consists of baatis which are usually oven baked slowly for oven an hour and later soaked in ghee to give the eater sheer Nirvana! The dal was cooked with ghee, the masalas in the dal were fried in ghee and more ghee is mixed into the dal before serving. The baatis are crushed into the daal and topped with kesar pista churma! Straight from heaven. No Rajasthani festive or wedding menu is complete without this popular dish.
Govind Gatte: soft besan dumplings served in a mildly flavored gravy. Yumm.
Chakki ki subzi : Now this one is very interesting. The use of atta to make a curry is quite amazing. The texture of the dough dumpling is very meat like and is cooked in a thick, semi Spicy gravy, very different, very delicious.
Gulab jamun ki sabzi : Jodhpuri Gulab Jamun Ki Sabzi is traditional and regional rajasthani curry in which gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy. Just Amazing.
Breads : Tandoori roti, Missi roti and bajee ki roti. The Bread were all served hot from the tandoor and soft and fresh. Went really well with all the gravies and subzis.
kabuli pulao : Pulao cooked with boiled chick peas. Very wholesome. Yum.
Balushahi: A dish that can easily take doughnut head on, Balushahi is a traditional Rajasthani sweet dish. A flaky texture on the outside and sugar syrup inside, this is one sweet dish every sweet lover swears by.
Gulab sakri: also known as Kalakand, It is a famous sweet dish that originated from Alwar, Rajasthan. Prepared by thickened and solidified milk, paneer, sugar and dry fruits. So rich and soothing
Kesar Jalebis : Hot from kadai, nuff said.
The Rajasthani food festival offers a magnificent range of exotic and scrumptious dishes that will definitely want you to have more of it. A must try!!
Rajastani Food Festival at Seasonal taste – An experience to remember!!
Don’t miss it. It’s on only till the 15th of April, 2017!!