A mid the late monsoon showers, a feel of the desert will on offer at Ibis Kolkata-Rajarhat. Not in the weather but on the plate. A Rajasthani food festival is being held from Saturday at Spiceit, the hotel’s multi-cuisine restaurant, where a lunch buffet will be on offer from the land of sand. The pocket pinch will be Rs 1,768 per head.
“Last year, we hosted a streetfood festival before the Pujas. This time we wanted to focus on a particular community’s food. There is a big Marwari community in Calcutta which can enjoy ghar ka khana. For the others, it will be a novelty as Rajasthani dishes are not readily available,” general manager Amita Mishra said.
The hotel is flying down a chef from the chain’s Jaipur branch to ensure the dishes are all authentic in taste. “He is bringing the spices,” executive chef Avisek Chand said.
A preview was held last Friday with invitees being served some dishes from the festival menu. The main rice dishes were Gatte ki Pulao, Sekhawati Malai Biryani and Bikaneri Khichdi. “While gatta is basically poached and fried besan, and therefore, the pulao is a vegetarian option, we make the Sekhawati biryani with mutton,” Chand added. In a special touch, the khichdi has millets added to mug daal and rice
In keeping with the United Nations declaration making 2023 the international year of millets, the hardy dryland crop grown widely in Rajasthan,has made it to other recipes here, including another staple, Bajre ki Roti. The other options in roti will be Butter Naan, Makai Roti and Missi Roti.
The lunch will start with Bhutte ki Raab, a sweetcorn soup made of the extract of blanched corn. Starters include Dahi ke Kebab, a hung curd speciality, and Jodhpuri Murgh Tikka. The calorie-conscious can proceed to the Anarkali and Amrud ka salad. The appetizers will be typically Rajasthani dishes like Dal-Bati-Churma, Mirchi Vada and Piyaz Kachauri.
Non-vegetarians are invited to try out Laal Maas. “Traditionally this meat dish is so spicy that it causes the uninitiated to break into a sweat. We will reduce the spicy edge a bit but it will still be a challenge to the taste buds,” said Chand.
Those wanting to recover from the fiery aftertaste of Laal Maas can take refuge in the dessert counter. While the preview featured Moong Dal Halwa, Mava Kachori and Kheeranand, the hotel promises to add Jaipur’s famous Mawa Kachauri to the menu. Ghevar, a disc-shaped cake made with flour and ghee, and soaked in sugar syrup, will be prepared inhouse. Chhach will be served at every table.
“Gatta Curry and Ker Sangri will be cooked once the chef comes with the spices. The taste of each dish will be far more authentic once he is here,” Chand said with a smile.
The festival will be on till September 23.
