#FOOD | It’s an authentic thali that holds the flavours from across India’s most culturally rich state. Think Dal Bati Churma, Gatte Ki Sabzi and Lal Maans that’s defined by Mathania chillies. Royal Rajasthan that’s on at Daniell’s Tavern, @imperialdelhi offered us all this and much more. Fresh water tandoori jumbo prawns and fish in a Rajasthani menu might seem to be a bit unusual but executive chef Prem K Pogakula tells us that these dishes hail from the lake districts of the state.
A speciality Indian restaurant that opens only for dinner, Daniell’s Tavern is offering this authentic culinary Rajasthani journey till the end of the month.
In between succulent bites of maas ke sule and Rajasthani mirchi vada, Pogakula filled us in: “The arid region, the extreme climate, and dry vegetation has given birth to unique cooking styles. Rajasthani cuisine is noticeably different from other Indian cuisines.” The cuisine, he says, is characterised by simple styles of cooking and a minimal use of spices. Even the Lal Maans he drummed up wasn’t flaming hot flavourful with Mathania chillies.
The thali, a huge indulgence, really packs it in. Don’t even think about skipping the Khad Murgh which is a traditional baked chicken, or the Khatto Murgh (chicken cooked in curd and spices). Jowar and bajre ki rotis are a given. There’s plenty for vegetarians too. Govind Gatte or stuffed gram dumplings, Aloo Mangodi and more.
Rajasthan is best best-known also for its desserts which the chef says are mostly streetfood. So, prepare to be steeped in rich ghewar, lapsi and what have you.
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