United in celebration

The basic tenets of Sakranti food from these two states are rice,chana dal (chickpeas) and potatoes. The meal starts with Khaboni—deep-fried ground rice and potato cakes. These were graciously not greasy but the mild flavour made us lose interest soon. Mutton piththa was a revelation as it resembles pasta and tastes like gnocchi The minced meat had subtle hints of garlic and the dish was worth ordering. Dhooska chholia consists of deep-fried rice and chickpea bread with an accompanying black lentil and potato curry. The bread would have been nicer if it was hollow and lighter but the curry was healthily appetising. One of the nicer dishes was Belua roti with mangsho jhol,a lovely pan-grilled rice roti with a curry featuring very tender mutton. While it was off the menu,the best dish though was a simple yet satiating dish Litti chokha,which has a baked ball of chickpea flour coated with regular atta. This was served with some gorgeous baingan ka bharta (eggplant curry). Rawoot explained that this is a staple dish for the poor and he had only altered the recipe by adding some ghee.

The dessert—jaggery,coconut and sesame stuffed rice dumplings topped with rabdi—was fabulous. Given the simplicity of the rest of the meal,it seemed extravagant in comparison. Throughout the entire meal,it was fascinating that there are such similarities across cuisines at differing ends of the country. Perhaps we are not so different after all,Mr Thackeray.

Makar Sakranti promotion,January 14-24,Soma,Grand Hyatt Mumbai,Santacruz (E); Meal for two: Rs 2,400; Tel: 022 6676 1234

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