ITC Kakatiya comes up with quite a few Food festivals. A lot of research goes in and this time around they’ve come up with Shekawati cuisine and Marwari dishes. Its Rajasthani food majorly , also rajasthan has a huge vegetarian population it had quite a few vegetarian delicacies along with the non vegetarians.
This menu is curated by a well renown Chef Anvir Singh. He is here from ITC Rajputana to showcase some of the regional dishes. A few ingredients like he chilies used are native to Rajasthan, they’ve got it all the way from there so that its as close to the authentic ones.
Lets check them out. #hyderabadfoodexplorer
Firstly , the dining area is well lit. Its bright, classy and has a wide aisle in between the tables. A dedicated area , divided into sections for the buffet setup.
They had the entrance set up with some umbrellas, crafted horses representing the regions handicrafts.
So the entire menu of the fest is set on the buffet. Apart from the regular buffet, you have an added section completely filled with the Marwari delicacies and Rajasthani food.
Dal bati churma is what comes to your mind when you visualize rajasthani food. The refined flour dumplings, with some ghee , char dal khimsar and the churma was the first to start. Delicate in terms of flavour but filling.
There were two appetizers Mahi sarson and Mangodi ke kebab. I just tried the Mahi sarson which had subtle notes of mustard. It had firmness to it as it was fresh fish and not frozen.
Haven’t tried the mangodi ke kebab though. (picture below)
Another special from the region is the Laal maas. Covered with a coat of red colour oil , its an indication of some good laal maas. The meat was tender , the flavour was simple no complications.
Khatte meethe tamatar was an unexpected hit. It was much better than you actually can imagine. Sweetness from the sugar and a bit of body from the spices. Went well with some white rice.
Junglee murgh was another example for simple food taste amazing when its cooked right. This though just has ghee , salt , chicken and red chilly in it. That’s it.
Gobhi hara masala, Haldi mirch ki paneer , Dhandushi were a few others put on the buffet counter.
The Rai Tamatar ki macchi was decent, a tomato base as a gravy. Slightly tangy from the tomatoes used.
To go with the curries we had besan and Bajra ke roti.
The Malai ghevar was pretty good. Plain ghevar topped with a thick coat of malai topped with some rose petals for garnish. Good that it wasn’t soaked in sugar syrup.
The lapsi was the dessert for the day. It was like a kheer made with broken wheat, topped with almond slivers.
Doodh Jalebi was a regular dessert. People up there have jalebi and sip in some milk, so that’s why the name is.
Service , Pricing and location:
The service was quick and prompt. Nothing to complain.
Address:ITC Kakatiya, 6-3-1187, Begumpet, Hyderabad
The buffet is 1999 AI and goes on till 24th March. The menu is rotional and a few dishes change everyday.
The man behind all the food. Chef Anvir
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