Rajasthani food festival which is being organised at the Oceanic Pavilion of WelcomHotel Grand Bay offers many delicacies carefully chosen from a variety of non-vegetarian and vegetarian cuisine of the royal state.
Available during dinner till July 25 as buffet spread during dinner, the chefs led by Executive Chef Virender Sharma of the hotel and chef Jaswaant Singh from Sheraton Rajputana, Jaipur would provide three different menus on rotation during the ten-day festival. A few of the many delicacies are maas ke sooley (mutton escalopes marinated in hung curd and chilli and grilled on a hot plate), charkha murgh (thin slices of chicken breast marinated incurd, cream, cashew nuts and chilli paste), and murgh Jodhpuri (chunks of chicken cooked in a spiced onion and tomato gravy).
For vegetarians, they have dal panchmel, a mixture of five lentils tempered with jeera, hing and whole red chillies, mawa ka pulao – rice prepared with an assortment of dry fruits and kesar. Besides, there is raj bhog – saffron flavoured cottage cheese dumplings in a thin sugar syrup, malai ghevar, the traditional dessert of flour topped with reduced milk and pistachios and choorma, typical Rajasthani dessert made up of whole wheat flour flavoured with scented desi ghee, according to food and beverage manager of the hotel Keenan Mckenzie.