Experience our Rajasthani Food Festival that is so authentic, it will transport you to the royal state of India only at #GlasshouseAtHRM.
#HyattRegencyMumbai welcomes you for a regal culinary experience in Aamchi Mumbai !! No, the heat has not got to me.The Rajasthani food festival offers a magnificent range of exotic and scrumptious dishes that will definitely want you to have more of it. A must try!!
Chef Rajiv Das , has meticulously put together a perfect mix of main course, desserts and beverages chosen from various regions across Rajasthan. The festival showcases handpicked bouquet of eclectic vegetarian and non-vegetarian dishes from the royal kitchens of Rajasthan.The spread was impressive and I was glad to learn that Rajasthani’s cherish a balanced mix of vegetarian and non-vegetarian fare. “One will be surprised to learn that some of the best meat is sourced from the state of Rajasthan.”, adds Chef Rajiv Das.He goes on to explain, “Rajasthani food is generally dry in nature, owing to the geographic and climatic conditions in that part of the country. The basic ingredients largely comprise of lentils, and other dehydrated vegetables. Harsh climatic conditions impede the growth of vegetables at regular intervals.” He also adds, that most Rajasthani cuisine involves a heavy use of chillies and yogurt (Plain unsweetened Yoghurt). Yogurt is used to balance the spice from the chillies. Since the food is dry, traditionally the Bawarchi’s (Majharaj’s – traditional Rajasthani chefs) prefer using ghee over oil to sauté the dishes. Clarified butter or ghee helps digest food better, and is always the easier to break down the shorter chain of fatty acids that ghee has.
When you say Rajasthan, the first thing that come to mind – Colors!! Rich, bold colors.
The cuisine that originated in Rajasthan and the surrounding region in India is known as the Rajasthani cuisine. The state of Rajasthan is famed for its rich regal culture and heritage. The arid nature of the region, the extreme climatic conditions, scarcity of water and vegetation has witnessed evolvement of unique cooking styles and food habits of the natives that is noticeably different from other Indian cuisines. The Rajasthanis have moulded their culinary styles in such a way that many of their dishes can be shelved for several days and served without heating. The royal heritage of the region as well as the gastronomic enthusiasm among locals have led to a wide variety of delectable and exquisite Rajasthani dishes starting from main courses to snacks to sweet dishes. Some items like Dal-Baati-Churma and Bikaneri Bhujia have garnered both national and international popularity among foodies.
The culinary style of the region to a great extent shaped up according to the bellicose lifestyle of the natives. Unavailability of a variety of fresh vegetables, fruits and other ingredients and scarcity of water due to the arid nature of the region has profound effect on the cooking style of the locals, particularly those living in the desert pockets. Traditionally the locals preferred to prepare such items that could be retained for a few days and consumed without heating them. Paucity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter and butter milk so as to compensate or reduce the water content while cooking. Beans, dried lentils and legumes like gram flour, bajra and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is liberally used in preparing different Rajasthani dishes which are rich in spice and flavour. Although predominantly a vegetarian region, the influence of the Rajputs who savoured non-vegetarian dishes including game meat saw the evolution of several luscious non-vegetarian dishes such as laal maas, jungle maas, khad khargosh and safed maas.
Rajasthani breads are made out of conventional staples of the region like corn, barley and millet which are grounded into flour. Breads are generally roasted in frying pans and served after adding ghee on each piece. Of late wheat flour has replaced these traditional grains to some extent.
Rajasthani cuisine offers some exotic and scrumptious combo meals and dishes that are sure to delight the taste buds of foodies. Some of them are mentioned below.
Bajre ki roti made with bajra (millet) is very popular and healthy flat bread that is relished across Rajasthan. Though it can be taken with any vegetable dish or kadhi, it is generally savoured with onions and Lasun ki chutney that is a saucy preparation made with garlic. This combination has remained a staple food for the locals.
It is one of the signature Rajasthani dishes that have earned popularity across the globe. This delicious platter comprise of a combination of three different items namely a spicy Dal, a deep-fried Baati and a mouth-watering and slightly sweetish churma cooked uniquely with different ingredients. The baatis are baked flaky round breads made of gehun ka atta (wheat flour), rava (semolina), besan (Bengal gram flour), salt, milk and ghee that are typically served after dipping with ghee. The unsalted version of the baatis deep fried in ghee are crushed and mixed with jaggery and sugar thus forming the churma. The dal item is prepared of five different dals namely chana dal (split Bengal gram), toovar (arhar) dal, moong dal (split green gram), urad dal (split black lentils) and whole moong (whole green gram) and referred as panchmel dal or panch kutti dal.
Gatte ki sabzi
This is an easy to digest and popular curry of Rajasthan made of gram flour balls with the gravy being prepared of buttermilk and different spices. It can be relished with both roti and rice.
Shahi Gatte or Govind Gatte, is a rich and popular dish which consists of a gravy with fried besan dumplings that are stuffed with nuts. It can be savoured both with roti and rice.
Unlike the kadhi preparations of many of the other states like Punjab and Maharashtra, the Rajasthani Kadhi does not contain pakoras or gram flour dumplings. It is a very quick and easy preparation that is made with spiced yogurt based gravy that is thickened with gram flour.
Padharo mhare desh” – Rajasthan
A colorful sight greets you at the entrance. The Intricately designed bronze mesh that frames the entrance of the Baluchi has been decorated beautifully with colorful cloth umbrellas and lamps made with bandini and the works. So inviting and oh so beautiful..
A real treat for your eyes.
The crew members garbed in suit and pagdi, flutter about spreading joy.Starters : And what’s a Rajastani meal minus Pickles. Tall clay jars sit pretty on a table filled to the brim with regional pickles prepared by the chef. Rajiv Das – Laal Mirch ka Achar, Kairi Ka Achar, Mirchi me Tapore and Lehsoon ki Chutney. Lip smackingly delicious. I couldn’t get enough of the Lehsoon chutney. Plain love. Moving to the main course, we were served 15 dishes!! F-i-f-t-e-e-n!! What we tried and loved :
Rajasthani food is incomplete without Dal Baati Churma. It consists of baatis which are usually oven baked slowly for oven an hour and later soaked in ghee to give the eater sheer Nirvana! The dal was cooked with ghee, the masalas in the dal were fried in ghee and more ghee is mixed into the dal before serving. The baatis are crushed into the daal and topped with kesar pista churma! Straight from heaven. No Rajasthani festive or wedding menu is complete without this popular dish.: Tandoori roti, Missi roti and bajee ki roti. The Bread were all served hot from the tandoor and soft and fresh. Went really well with all the gravies and subzis. i always have a sweet tooth ending with yummy hot piping Jalebi with rabdi .. it was ahaaa..
The Rajasthani food festival offers a magnificent range of exotic and scrumptious dishes that will definitely want you to have more of it. A must try!!The spread was delectable, and we enjoyed being served piping hot food by the very helpful waiters and ushers without having to get up even once. Our requests were fulfilled in a jiffy.