Food

A culinary tour through the Golden Triangle

Delicacies dished out at the ongoing food festival 'Golden Triangle' at Hotel Novotel Photo: K.R.Deepak   | Photo Credit: K_R_DEEPAK

From the dhabas of Delhi, the streets of Jaipur, to the royal kitchen of Agra – the flavours of the famous tourist circuit of Golden Triangle are brought alive in the kitchens of Zaffran at Hotel Novotel. At the hotel’s ongoing food festival, food lovers can taste a wide array of dishes from the three regions.



The décor of the restaurant reflects the region’s specialty. So you have the image of the Taj Mahal beaming on the wall in one segment of the restaurant, the vibrant colours of Jaipur in another segment and Delhi’s busy food hub in the other segment – giving a glimpse of the essence of the Golden Triangle to guests.



If there is one element that connects the cuisine of the three regions it is the richness of the flavours of the dishes. The food festival is an amalgamation of the tastes of Rajasthani cuisine, Mughlai and Awadhi delicacies.



Our culinary journey starts with a platter of delicious starters - the tender lamb galouti kebab, the murgh reshmi kebab and the dahi ka kebab. The hotel’s executive chef P.Mahesh tells us that the galouti kebab is simply made with minced meat wherein the meat is cooked in butter, roasted chana dal and spices. The tenderness of the kebabs laced with mild spices melts in the mouth, making it a tempting starter for the royal treat ahead. One of my favourites is the Dahi ka kebab, a Mughlai recipe. Kebabs made from curd may sound like a strange concept to many, especially from this region. But these tangy kebabs are a Mughlai specialty and a must-try for its unique taste. To balance the tanginess of curd, paneer is used with bread crumbs for binding the ingredients.



Chef Mahesh explains that many of the ingredients were brought from the three regions to give an authentic flavour to the dishes. “For instance, ker sangri, a typical Rajasthani dish – is found in abundance in the desert land. Similarly, Rajasthan’s Mathania chillies, bajre ki ata and potli masala used for Awadhi cuisine have been specially brought here for the food festival,” he says.



The main course features the signature dishes of dal bati churma, laal maas, butter chicken and kesri paneer.



A highly recommended dish is the nihari biryani. “In this biryani, the lamb shank and the biryani rice are cooked separately and then tossed together. Do try this royal delicacy of the Nawabs and delight your palate with this rich aromatic and delicious dish.” For those craving for the simple home-style cooked rajma-chawal, the food festival offers the choice.



The desserts bring out some of the choicest flavours from the land of the Golden Triangle. The chef recommends the dessert fenni which is very new for the city. This shredded vermicelli Indian dessert will indeed be a hit for those yearning for something special.



Also in the dessert menu are the Agra ka petha, ras malai, ghevar and two varieties of kulfi. The food festival is on till June 14.





Timings: Lunch and dinner

Wallet factor: Rs 800 to Rs 1,000 (person)

Ambience: Relaxed

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Printable version | May 15, 2021 5:16:59 AM | https://www.thehindu.com/features/metroplus/Food/a-culinary-tour-through-the-golden-triangle/article7286469.ece

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