India’s eclectic culture has lured people from around the world. The global citizen is by and large aware of the dynamics of the Gujarati and Rajasthani culture. But experiencing the nuances of those cultures on the palate tells of just another spellbinding experience! Manuhaar is one of the newest restaurants at Mumbai’s plush Sahara Star. The restaurant offers the choicest variation of Gujarati and Rajasthani cuisine.
The décor is soothing, and the ambiance has city dwellers gleefully cutting off from the hustle and bustle of the outside world. A traditional soft instrumental plays in the background totally easing my senses.
I was warmly welcomed by the team Manuhaar; and was served by Deepak. He certainly put his experience to work and ensure that I got nothing but the best on my table. Each dish was immaculately presented. Deepak also ensured that the food delivered to my table was piping hot!
I started off with a delicious welcome cooler of butter-milk (Chaas) and Sauf Sherbet (delicious Fennel seed cooler).
After the coolers I tried the lip-smacking ‘Farsaan’ or what is commonly known as the starters. The famous Gujarati starter ‘Handwa’ was simply delightful. It is concocted using an array of lentils and pulses, which is pounded and mixed with vegetables and baked in a traditional kiln. The dish is healthy indeed, and has been famously regarded by the westerners as the Indian cake. The ‘Aloo Tikki’s’ were just as delightful. They had a crispy outer, and was delicious on the inside.
As soon as we were through with the biting’s we moved onto the mains. My dish was topped up with an array of vegetables that included ‘Paneer Nagori’ (A cottage cheese delight), Turai Moong Dal (A vegetable and lentil mix, a Gujarati speciality), ‘Fansi Dhokli’ (French beans coupled with pulses dumplings), ‘Aloo Mutter Tamatar’ (A Rajastani special that translates as a mix of potatoes, peas and tomato), and last but not the least is the delicious ‘Gatte ki Sabzi’ (A vegetable made from Gram flour and cooked in creamy yogurt, a Rajasthani special). My vegetables went very well with the hot and fresh yet paper-thin ‘Phulka Roti’s’, deep friend golden ‘Pooris’, and corn flour flatbreads.
The Rajasthani’s and Gujarati’s have a very balanced diet, and their meals are never complete without a rice dish. I was fortunate to experience the ‘Meva Pulav’ (A rice dish completed with an array of dry fruit and spices). They also offered the steam rice that could go along well with the Rajasthani special ‘Dal Bati Choorma’, or ‘Masoor ki Dal’, or the delicious ‘Rajasthani Kadhi’ (made from a yogurt and gram flour mix.
My meals always end on a sweet note, and I shamelessly dug into the ghee rich ‘Ghevar’ and the ‘Sevai Kheer’ (A Vermicelli and milk preparation complete with dry fruits and topped off with a rich smattering of saffron).
All in all the experience was simply delightful! I certainly look forward to visiting the Manuhaar again.