As you walk through the Mogra courtyard with its soft gurgling fountains at the Taj Falaknuma Palace feeling like royalty, strains of traditional Rajasthani folk music reach your ears. The hospitality one receives at this one-time residence of the Nizams is perfectly complemented by the enthusiastic rendition of Padharo mhare des by folk musicians. Walk into the hotel’s Indian restaurant Adaa that celebrates the Rajasthani food festival over the next two weeks.
With delicacies whipped up by chef Amar Singh, who has been flown in from the Taj Lake Palace, Udaipur, it’s hard to miss the charm and allure of an era gone by. In fact, the chef has brought his own spice box with ingredients that indigenous to the arid state. The royal cuisine is a representation of Rajasthan’s different regions and ingredients. From Laal Maas to Dal bati and churma , the festival menu has all the Rajasthani favourites.
Kick-start your meal with
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The real stars of the menu however, were the
Of course there is the ubiquitous dal bati and churma , but don’t let the simplicity of this Rajasthani staple fool you. The batis are baked to perfection and have a generous dose of ghee , while the well spiced dal complements the bati very well. Combined with the sweet churma , this is a meal in itself. Sangri , a variety of beans found in the desert state, are also a good choice of vegetable to go with your rotis. Cooked with onions, the peppery beans are tossed in slightly sweet and spicy masalas, and you will not regret the choice.
Finish off your meal with a delightful
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