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Royal Rajasthani cuisine
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Taste exclusive recipes from the kitchens of the maharajas at the Rajasthani food festival now on at the Taj Malabar
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DESERT FLAVOURS Rich and royal cusine
Well, if you have not tasted the sumptuous food from the royal kitchens of Rajasthan, don't fret. Here is Rajasthani food, in all its gastronomic splendour, at the Taj Malabar, to be savoured every evening between 7.30 and 11.30 pm till June 25.
Savour desert cuisine of Jaisalmer, Barmer and Bikaner where food is cooked using minimum of water and more of milk, clarified butter and buttermilk. A good amount of dried raw mango powder or `amchur' is also used in the cooking, used mainly as a substitute for tomatoes. Taste the most well-known Rajasthani combination of dal bati and churma. For the sweet-toothed there is plenty to relish from. The dessert platter has sweet meats like Mawa Kachori from Jodhpur, Alwar ka mawa from Pushkar, Rosogullas from Bikaner, Ghevar from Jaipur and the all-time favourite sweet dish lapsi, made out of broken wheat sautéed in ghee and sweetened.
Get rid of the notion that Rajasthani food is primarily vegetarian. There is the exotic variation of the Junglee maas, a speciality from the kitchen palace of the Maharaja of Alwar. It is meat cooked in pure ghee, salt and chillies. So enjoy the exclusive recipes from the kitchens of the royal palaces and experience the gourmet cooking of the maharajas of Rajasthan.
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