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A royal treat
AUTHENTIC! Some of the Rajasthani delicacies on offer
Continuing the never-ending line-up of food festivals at five-star hotels is all set to arrive Rajputana Rasoi. To be celebrated at Crowne Plaza's 24-hour multi-cuisine restaurant, Le Cafe from this Monday for a week, Rajputana Rasoi will have food with "a touch of royalty."
Rajasthani cooking, as Chef Pradeep Singh explains, has been influenced by "the war-like lifestyle" of its inhabitants and scarcity of water and fresh green vegetables have had their effect on the region's cuisine.
So, dried lentils, beans from indigenous plants like sangri and ker, etc are liberally used in their food.
Gram flour is a major ingredient and is used to prepare certain dishes like gatte ki subzi, pakodi wali kadi and powdered lentils are used for mangodi and papad.
Rabdi khickdi
Bajra and corn are used all over the state to prepare rabdi khickdi and rotis. Various chutneys are made from locally available spices like turmeric, coriander and garlic. The best-known Rajasthani food is the combination of dal, bati (baked wheat balls) and churma (powdered sweetened cereal), he reminds us.
Keeping all these traditional influences in mind, the festival will wheel out its Rajasthani platter with a variety of both vegetarian and non-vegetarian delicacies.
Contrary to popular belief, all the people of Rajasthan are not vegetarians. "Non-vegetarian dishes like khad murg and murg ke sooley were relished by the Rajputs, and so will form part of our festival," says Pradeep. The chef says his favourite is laal maas.
The sweets to be included in the festival menu will also have an authentic Rajasthani touch. It would have mawa kachori, malpuas, chevar and kulfi with faluda.
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