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    Taj Club House and Umaid Bhawan Palace bring royal Jodhpuri cuisine to the city.

    TAJ Club House’s ongoing Royal Marwar Cuisine festival recreates the rich flavours of palatial cuisine from the kitchens of the royal family of Jodhpur. And in the thick of things is master chef of Taj’s Umaid Bhawan Palace, Chander Singh Rathod, and his team. Keep in mind that some hands at Umaid Bhawan are from the royal kitchen itself, when trying the elaborate spread of Rajasthani delicacies in this 10-day event. Anticipating the famous laal maas and the methi gatta curry, we call up Sujoy Gupta, executive chef of Umaid Bhavan Palace, to get a whiff of what to expect.
    Red heat: Authentic dishes in this cuisine are rich in flavours and spices, and are of course cooked in ghee. “Due to the authentication of these recipes, dishes like laal maas have not been explored much in regions outside Jodhpur, as key ingredients like Mathania chilli are found only in Jodhpur,” says Gupta.
    field work: We use ingredients like sangri (wild bushes) and bajra that are grown in the arid regions of Mewar and Marwar in Rajasthan. So there are dishes like sangri kebab. Corn is also seen in these recipes, through dishes like bhuna makhai ka seekh.
    Umaid exclusive: During the royal era famous for its hunting spoils, meats of deer and boars were also consumed. Now with restriction on certain meats, the hotel sticks to dishes like mutton boothan ­— charcoal oven-cooked lamb picattas marinated with mint and sour gourd berry.
    Choose your meal: “Diners can also customise their own thali, by choosing dishes from the a la-carte menu,” concludes Gupta.
    Till May 1, lunch and dinner. At Rs 1,400 for two. Details: 66313131

    — Karan Pillai

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