Nepal | April 19, 2019

Relish Rajasthani fare

Travel & Lifesyle

Travel & Lifestyle indulges in a lavish Rajasthani feast that delivers the authentic flavours of Rajasthan

The Rasthani Food Festival going on at Kakori, Soaltee Crowne Plaza features true Rajasthani cuisine. Chef Shailendra Singh Rana from Rajasthan brilliantly delivers authentic flavours of Rajasthan with every bite. “Rajasthani cuisine is a mixture of textures and tastes that has the dominance of different spices, dairy products and flour,” describes Rana. According to him, though the spice content of Rajasthani food is quite high in comparison to other Indian cuisines, it is absolutely scrumptious.

The two-week-long festival has a special menu that serves an array of both vegetarian and non-vegetarian options.


Masala Papad Dunali SheekhFor Starters

Masala Papad

The papad is crispy and spicy and is perfect with different chutneys.

Dunali Seekh

The dish comprises of Seekh Kebab of mutton and chicken served with chutney and salad.

 

 

 

 


Lal MaansGulab Jamun ki SabjiFor Mains

Lal Maans

This spicy looking dish is a mutton curry prepared in curd, spices and red hot chillies. True to its name, the dish is red and spicy while the lamb is soft and delectable.

Gulab Jamun Ki Sabji

Jodhpuri gulab jamun cooked in rich tomato gravy.

 

 

 


Mathura Pedagheverpyaj kachoriBajara ki RotiFor Dessert

Mathura Peda

This Indian sweet made of nuts, reduced milk and cardamom is rich in taste.

Ghevar

This disk shaped traditional Rajasthani dessert though a little firm is sweet and heavenly.

Kachori

Marinated in traditional Jodhpuri spices this onion fritter complements every meal.

Bajara ki Roti

Roti made in Rajasthani style is soft and buttery. It goes well with any curry or dal.


Rasthani Food Festival at Kakori, Soaltee Crowne

Fact File

What: Rajasthani Food Festival

Where: Kakori, Soaltee Crowne Plaza

When: Two weeks starting from February 26

Contact details: 01 4273999

Website: www.crowneplaza.com/kathmandu


A version of this article appears in print on March 03, 2013 of The Himalayan Times.


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