Festival Preview: Rajasthani Food Festival, Kama, Radisson Blu Kaushambi
Rajasthan is a land of maharajas, royal architecture, dry deserts and spicy cuisine. The food culture is mainly influenced by two main factors – war-like lifestyle of the inhabitants and availability of the ingredients.
The uniqueness of the cuisine lies in using milk, curd and buttermilk in place of water. Due to scarcity of green leafy vegetables, there is a pronounced use of lentils, pulses and legumes. As compared to other cuisines the spice content in relatively very high.
The region popular for its princely estate is known for its elaborate cooking prepared using rich and flavoursome ingredients. How about relishing the similar food that was once relished by maharajas and maharanis? Yes, you can relive the royal era as Chef Vikas Nigam has tried to replicate the original taste of food but with modern presentation at Kama’s Rajasthani Food Festival.
Chef Vikas revealed that while preparing the dishes, he decided to keep the original taste intact and not to take risk with aromas and flavours. But he has added a modern twist by presenting the meal in an attractive manner.
The lavish spread started with Amrood Ki Thandai and Golgappa stuffed with Choorma as amuse bouche. As per chef, refreshing and sweet beginning is the best way to start a meal. Next on the table came Bhutte Ke Kebab with Pineapple and Mustard Chutney. The soft and succulent kebab were delicious and melted in mouth as soon as they entered and sweet and tangy taste of the chutney was so amazing that cleared the entire serving.
The star dish – presentation-wise – was Makki Ki Raab which was served in a small pot covered with papdi dusted with roasted cumin and farm fresh herbs. It was just looking like a plant growing from a small pot. This warm saviour was full of ghee, corn and buttermilk, perfectly complementing the weather.
Mains comprised of options like Matka Makhan Saag, Rajwadi Paneer, Dal Jodhpuri, Bhune Bhutte Ka Pulao, Makki Ki Roti and Bajre Ki Roti. Matka Makhan Saag was made to the perfection and tasted well with Makki Ki Roti which was soft from inside and crunchy from outside. Rajwadi Paneer was full of spices. The paneer cubes were soft and as per chef’s recommendation it paired well with Bajre Ki Roti. Dal Jodhpuri stood out to be the star dish of the evening. The dal was thick in texture and spicy yet tangy in taste and it was savoured with Bhutte Ka Pulao.
The meal was rounded off with a platter of sweet dish. It was presented in an oval dish covered with white chocolate and as soon as you break the chocolate you find an amalgamation of Til Aur Nariyal Ka Churma, Lal Mohan and Malai Ghevar. There was smoky flavour in the sweet indulgence as the dish was sitting on a flaming charcoal. The flavours of each and every sweet dish were amazing and come highly recommended.
Where: Kama, Radisson Blu, Kaushambi
Date: November 20 – December 06
Timings: 07:00 pm onwards
Cost for two: INR 2,000 plus taxes