A Rajasthani Food Festival at Kama, Radisson Blu, Ghaziabad served a platter of delectable Rajasthani dishes. It brought up the authentic Rajasthani flavor as the chef used traditional cooking methods that most of us are unaware of. This is how it went...
At some point in our lives, we all have fantasized about dining like a king and even a thought of those princely feasts gives us a gastronomical satisfaction.
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| Malai Ghewar |
For me Rajasthani Cuisine was always associated with a ‘Raja’s feast’
and indeed it is all about it. This realization came after going for a
Rajasthani Food Festival at Kama, Radisson Blu, Ghaziabad which is a new
entrant in the pure vegetarian food industry.
A lesson that I learnt out of this whole experience of treating myself
with Rajasthani delicacies; this place is a strict No for people on diet and
people with small appetite.
Chef Maharaja Devi Lal who hails from Udaipur, having an expertise in
Gujrati, Marwari and Rajasthani cuisine will make sure that you eat to your
heart’s content.
Apart from Maharaja, something that forms the USP of this restaurant is
the amalgam of modern and traditional cooking in a unique way to give a whole
new meaning to vegetarian cuisine.
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| Dal Bhati Churma |
The ultra-modern decor and the dingy ambience of the restaurant are nice
to look at but certainly don’t go with the traditional tone. However, the
soul-awakening Rajasthani folk music being played compensates for the ambience.
So after all the claims and promises made, comes the best part; first
look at the menu. At a traditional restaurant like this, one expects
hand-crafted menus with appealing artwork and design but contrary to such
expectations, they present you with a tablet where you can choose your meal
from the menu and add it to your cart.
As I go with Chef’s special, the first thing served to me is the Dhungari
Mattha, a traditional drink which was refreshing and prepared in an exotic
manner.
As it increases my craving for the platter, the unparalleled service at
the restaurant made sure that I am served the curious platter, the very next
minute.
Nicely garnished and served with mint sauce and a sweet sauce, the
platter comprised of Paneer Ka Soola, Khajoor Aloo Ki Tikki, Mirchi Vada
and Pyaaz Ki Kachodi.
Paneer ka Soola being soft and spicy definitely gave a boost to my taste
buds while Pyaaz ki kachodi being sweet and tangy at the same time neutralized
the effect.
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| Bharwan Gatta |
However, Khajoor Aloo ki Tikki was a disappointment as it lacked that
perfect blend of spices even though it was nicely garnished by elaichi
powder.
The highlights of the King size Thali which was presented as the Main
Course were Matka Makhani Saag, Bajre ka Khichra and Lahsun ki Chutney.
The Thali nearly comprised of ten items excluding the breads.
Matka Makhani Saag, as the name suggests was prepared in a Matka (pot)
for nearly three hours and with one bite, one could feel the rich and
farm-fresh flavour of the saag. On the other hand, it takes nearly one day to
cook Bajre Ka Khichra as Maharaja Devi Lal told. Lahsun ki Chutney totally
served the purpose as a supplement. It made everything taste good with its
chilli garlic taste.
Elaichi was used as a main garnishing ingredient in most of the dishes
including the desserts like Laal Mohan and Mewedar Churma which
was certainly not a good idea but since it went well with the meal, it wasn’t a
bad idea either.
Unlike typical Rajasthani food where chillies are used in abundance,
Maharaja Devi Lal focused on creating a neutralizing effect of spices which was
certainly the best part.
The fact that I left with immense satisfaction and contentment after
having this king size meal can’t be undermined and considering the preparing
methods and the royal ingredients used, this feast is worth what you’re paying
for.
Meal for Two Costs: Rs.2000 approx
