Taste of royalty!
Deccan Pavilion, the speciality restaurant at ITC Kakatiya, as part of Kitchens of India series presented the 'Shekhawati and Marwari' themed food festival for its patrons.
Chef Anvir Singh, who has an experience of 32 years, from ITC Rajputana, Jaipur, has come down specially to curate this food promotion.
He along with his team has meticulously curated the cyclic menu, which boasts of cuisine from four regions of Rajasthan.
"We have elaborately planned the menu for this food fest. We have also brought the spices and products which we do not get in Hyderabad to give the authentic taste to the food. To cater to the local palate, we have mellowed down a few dishes, however, we have taken every bit of care that the dish does not lose its sheen because of that," Anvir Singh shares.
Chef Anvir apart from the delicious Laal Maas presented the Junglee Murg, which was rustic and flavourful.
Sharing the story behind this rustic dish Chef says, "When kings used to go on for hunting, it was very difficult to take spices and other ingredients on the hunt. So, in order to reduce the weight, they used to only carry three basic ingredients with them – Chilli powder, salt and ghee. When they used to halt in between the hunt they used to cook the chicken in ghee and then add chilli powder and salt to it. The recipe is very basic, but it is very tasty."
There is a lavish spread that has Gatte ka saag, Sangri paneer, Aloo papad achari, Mangodi ke kebab, Char dal khimsar, Dal baati churma, Lapsi, Mahi sarson ka pasanda, Khatta meetha tamatar, Junglee Murgh, Lal Maas, Dhandushi, and Malai Ghewar.
The food promotion is on until March 24 for dinner only at Deccan Pavilion, ITC Hyderabad.