Maharaja Cuisine Food Festival offers a six-course meal that has a hint of royalty in its every bite. When we say royalty, we mean that the most consumed food will also be delightfully different.
This food festival was held in Sattvik, a pure vegetarian restaurant in Select City Walk from 17th -27th sep 2015.
The meal was inclusive of:
Welcome Drink – Chaach
Starters – Arvi ke Seekh, Dahi roll
Main Course – Achari Paneer Korma, Safed Aloo, Baghare Baingan, Khatte Moong, Dal Pancharatan, Pulao and assorted Indian Bread, salad and papad
Desserts – Shahi Tukda and Gulab ki Khir, Meetha and Saada Paan
The meal had an assorted mix of 16 items. Right from the starters to the desserts, everything is a signature dish with a symphony of Indian flavours.
Dahi rolls are traditional Dahi Kebabs wrapped in bread to give it a crispy touch. They taste good. Achari Paneer Korma, a Paneer dish made with gravy and minced pickle may sound spicy, the right mix of ingredients doesn’t make it overwhelming on the palate. While we were pleasantly surprised with the taste, we were struck by the innovative twist to most dishes such as using a white gravy which is usually used in non-vegetarian dishes with potatoes to create Safed Aaloo.
None of us would have ever thought of ordering moong dal in a restaurant, but this platter served it in its regal form. Its tanginess due to the fusion of curd made it far different from its traditional form .
We have often tried rose petals in ice-creams, Sherbet, kulfis, Gulkand. If you really like the rose petal flavour then you can try Gulab ki Kheer. The Kheer releases an amazing aroma of rose petals the moment it is served. The USP of the Kheer lies in the fact that like other Indian sweets it’s not an over the top sweet. Finally, we would like to mention the Paan which was served with Kopra, Elaichi, Gulkand and Supari.
The meal was a balance of elements presented in a hand-crafted copper platter. Although, most of the dishes were tweaked to cater to the ever growing demands of metropolitan foodies yet they carefully preserved the royal flavour.
A meal for two cost Rs.800 excluding taxes.
Chef Ravi Pratap Singh Ranawat
The chef Ravi Pratap Singh Ranawat hails from a regal family of Mewad. He had a passion and access to cook in the royal kitchens right from the start of his career. He cooks both vegetarian and non-vegetarian dishes. His insight and experience enable him to understand the ingredients and break stereotypes. He owns two restaurants in Indore and likes to serve a royal feast at food fests across the country. He gets candid with his guests and during a casual chat, he loves to share his experiences and the ways to fine cooking. Here is his recipe of Khatti Moong.
- 2 cups Moong
- 2 cups water
- 2 TspGhee
- 4-5 Red Chilli
- 2-3 tsp Mustard Seeds (Rai)
- 1 tsp Salt (for taste)
- 1 tsp Ginger paste
- 1 tsp Haldi
- 2 cups curd
- Chilli powder and salt according to taste
- Soak salt and mustard seeds overnight and blend it into a paste.
- Boil moong and let it be on stove till the time the water dries completely. While doing the same, ensure that the dal doesn’t get too mushy.
- Heat ghee and burn the chillies till brown- black.
- Add ginger, mustard paste, Haldi, curd, Chilli powder and salt.
- Add Moong Dal to the curd mix just before serving.
- Allow it to simmer and serve hot.
Sattvik regularly organizes such festivals. Next they will be organizing a Navratra Festival with special Navratra based cuisine from 13th-23rd October.