Raj @ TAJ

Given the paucity of specialty restaurants in the city,a food festival dishing out cuisine of one of the states is welcome and awaited. Rajasthani Food Promotion that opened at Oudhyana restaurant of Vivanta by Taj on Saturday is opportunity to savour more than just the trademark offerings comprising daal baati choorma,laal maas,ker sangri (assortment of dried beans,berries and aubergines) or pithod ki subzi or gatte.

For soup there is a choice between chana ki tari or makai badaam ka shorba to wash down starters comprising laal murgh ki chaat or moth ki briya. Over with the wholesome appetizers,you’d better keep place for the lavish spread of the main course comprising some unusual dishes like murgh ka mokul which is boneless shreds of chicken floating in a white kadhi or daana methi kishmish to go with a bread basket loaded with makka/bajra roti and baati and rice plates heaped with gatta pulao,Jodhpuri pulao,etc. Worth giving a try also are panchmel daal and khatta paneer.

But if going for the staple fare,you are advised to request that your order of laal maas be kept free of the excess oil. For desserts,order gur ki lapsi only if familiar with the taste or if it is your favourite,otherwise,choorma,with a pinch of salt,or the baat ki kheer full of dry fruits and seasoned with saffron is the best way to top a sumptuous lunch or dinner.

To ensure the authentic taste,chefs Bhagwan Singh and Dashrath Singh have been flown from Rajasthan. Whatever is missing in terms of flavour is made up for with the ambience—Rajasthani folk playing in the background,staff in vibrant,traditional attires,et al. “In keeping with the weather,we have gone low on spices,” says Sales Manager Shabahat Husain,about the festival that is on till May 31.