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Gujju Grub

With hardly any specialty restaurants around,a festival promoting regional cuisine is welcome any day—with the hope that one gets the authentic taste.

Written by EXPRESS FEATURES SERVICE |
April 17, 2009 3:01:30 am

Food festival at Taj

With hardly any specialty restaurants around,a festival promoting regional cuisine is welcome any day—with the hope that one gets the authentic taste. The Gujarati food festival that begins at the Oudhyana restaurant of Hotel Taj Residency offers fare that is higher on 5 star presentation than the earthy flavour so typical of Gujju grub. The kadhi,for example,is smooth as custard instead of granular and the val dish doesn’t exactly make you feel like breaking into a dandiya raas.

The sugar’n’spice recipes from have been toned down here probably to suit an international taste,but if not initiated into the true-blue Gujarati cuisine beyond dhokla,khandvi or farsaan,one would enjoy the spread.

To wash down with masala chhaas (buttermilk),there is a mix of patra (fries made of arvi leaves),the crisp dumplings Surat pattice,coriander-flavoured kothmir vadi and the pea-stuffed vatana ghughra. Once through with the starters the main course offers a choice from ringna bataka a brinjal-potato dish,lehsunia bataka (garlic potatoes) or tindli (parval) masala,to be eaten with thepla,the methi-ajwain-seasoned cross between roti and paratha,with poori or phulka,or you could go for khichdi of the Gujarati kind,all yellow with turmeric.

To top it all,there is shrikhand and lapsi.

“Chef Prahlad Singh Rajput has been flown in from our Surat hotel,” informs sales manager Shabahat Husain,adding that the festival is on till April 26.

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