Grand Market Pavilion, the exclusive buffet restaurant at ITC Royal Bengal, is all set to welcome some exclusive pahadi flavours from Himachal Pradesh, with a festival called Taste of Himachal. Home chef Nitika Kuthiala will be showcasing the lesser-known recipes and local ingredients from the region, ranging from the highlands to the valleys. Local ingredients like yellow chillies of Manali, which have been transformed into a chilli oil, faran, a wild local herb from Lahaul and Spiti, sepu badi from Mandi, kandla de badi from Kangra, tangiest amchur from the mango orchards of Pragpur, are used in the dishes.
This is yet another endeavour at ITC to promote regional cuisines and sustainable food cultures. The items are a part of the buffet spread at ITC’s Grand Market Pavilion
The Telegraph sat through a fun thali-style meal and relished it fully
Khodiya Meat is a winter speciality. A Himachali-style goat meat gravy cooked with Himalayan spices, with khor being the dominant spice. It can be eaten with rice or roti. Khor is essentially roasted walnut powder that lends the dish a dark colour.
Amchur (mango powder) is directly sourced from mango orchards of Kangra, and is used in this gravy with potatoes and black chana called Khatta. It is light and very flavourful.
Tailiya Maah: Our fave from the thali, these black lentils in mustard oil with chunks of coconut had a unique earthy flavour that you must try.
This delish thali is a dhaam-style thali, which is the technique in which the food is cooked, and the dishes are all a part of different servings at various temples. This is essentially a rice-based plate, with a buckwheat pancake that is very prominently eaten in the region. They have a fluffy, poppy seed-filled bun called siddu, which is eaten with warm ghee. Coming to the curries, we have (clockwise from the top) Khatta, Soya Chana Dal, Tari wala Katahal (gravy-based jackfruit simmered in special Himachali masala mix), Chaa Chicken (this is a typical chicken gravy cooked in buttermilk), Khodiya Meat, Aloo Chana ka Madra and Matar Paneer ka Madra (this is a yoghurt-based curry), Sepu Badi (dal dumplings cooked in a spinach and yoghurt gravy, making this is a work of art), and Tailiya Maah (a black dal dry preparation that has the pungency of mustard oil). The Tailiya Maah and Khatta with rice are a match made in heaven. Desserts included a delish poppy seed halwa and dry fruit meetha, which has whole dry fruits and coconut dipped in ghee and sugar syrup.
The appetiser spread was no less tantalising than the main course. On the side you have the Shonali Matar. Shonali is a local pasta made of whole wheat, cooked with local, seasonal vegetables and sometimes with meat chunks. The chilli oil over the pasta is a great idea for those looking for something spicier. Aloo Chana Tikki: A layered snack with chana as the base, crispy fried stuffed potato galettes with sweet-and-sour homemade chutney. Aloo Chana Tikki is one all-day snack and one can find age-old shops in almost every city, town and village in the state. Gol Meat: This has boneless mutton chunks cooked with a wild herb, faran. Tamatar Adrak Chicken: Chicken simmered in tomato and ginger julienne flavoured oil. On the side, we were also served a radish, carrom seed pickle, and anardana chutney. Both these accompaniments further elevated the meat dishes.
Fulfilling dessert dreams is this poppy seed and coconut halwa cooked in desi ghee. We could not help but take a second helping.
“This promotion takes me right back home. I grew up in Himachal and its distinct cuisine continues to fascinate me. Taste of Himachal is a feast of traditional delicacies that showcases unique flavours combining the freshness, zest and earthiness of the region, ranging from the highlands to the valleys through its local ingredients. The recipes are authentic, drawn from the homes of different communities and presented under the aegis of ITC Hotels’ initiative Kitchens of India in keeping with our ethos of Responsible Luxury,” said Gaurav Soneja, general manager, ITC Royal Bengal.
