From the kitchens of Royal Rampur

“If there is one place on the face of this Earth where all the dreams of living men have found a home from the very earliest days when Man began the dream of its existence, it is India”     – Romain Rollan

India, a land of diverse cultures, languages, religions and more.. a plethora of colours, traditions and festivals.. but the two things that bind us all, a deep sense of pride for our nation and our love for food. Cooking and eating in India are not just mundane, daily tasks. They stem from a long love for feeding those around us and feeling a sense of contentment looking at joyful faces that surround the dinner table, enjoying fulfilling conversations and a great meal. Indian food is not just curries, papadoms and spicy dishes. It is an amalgamation of several hundred years of history, being ruled by various invaders, Western influences and a strong desire to revive and globalise traditional cuisine.

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Masala Bay at The Taj Lands End Hotel, Mumbai, with the help of renowned Chef Mujeeb Ur Rehman and his team hosted the Rampuri food festival, a cuisine revealed as one of India’s best keep secrets. Best described as a ‘courtly cuisine’, seeing as it was born and developed during the times of the Nawabs, it is a blend of Awadhi, Mughlai, Rajput and Afghani kitchens. The dishes are cooked with an array of spices on a low flame for long hours in traditional utensils. Chef Mujeeb personally treated us to everything vegetarian on his carefully crafted menu and the experience was Royal, to say the least 🙂

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Dinner began with a platter of appetisers – Paneer Saron Peeli Mirch Tikka, Paneer Hara Masala Pasanda, Mutter Ke Kabab, Aatishi Khumb and Neze Ke Aloo. 

The two Paneer dishes were melting moments, grilled and spiced to perfection. The Mutter Ke Kabab was a beautiful potato patty stuffed with green peas, asafoetida and roasted cumin. Bursting with flavours, this one was a treat for the palate. The clear winner for me however, was the Aatishi Khumb or the button mushrooms which had been marinated in yoghurt with a pickled masala and cooked in a clay oven. I believe it was the genius of the oven that made the vegetable stand out. The Neze Ke Aloo or tawa-cooked baby potatoes with cream, sandal dust, red chilli amongst other spices were not a favourite, perhaps because this was my first time tasting sandal wood powder (I’ve only ever used it as a paste with rose water on my face!) However given time,  I’m positive I’ll come around to its unique taste.

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Subz Tahiri 

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Paneer Noor Mahal 

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Dal Aswad 

Mains included Paneer Noor Mahal, cottage cheese served with assorted bell peppers flavoured with a special chungezi masala, Nawabi Baigan Bhurta, smoked eggplant baked with yogurt, onion and mustard, Dal Aswad, the nation’s favourite black lentils, slowly cooked overnight with butter, tomato puree, herbs & spices in a tandoor, Ittr Ke Dal, a rich recipe of pigeon pea prepared by a rakabdar (gourmet cook) with cream, milk, pure ghee and a hint of sweet essence. There was also a handi of Subz Tahiri, a preparation of aromatic basmati and vegetables cooked on a dum. The smoked eggplant dish stood out because of its baked texture and yogurt goodness. The paneer again was extremely soft but did not impress the tastebuds. The two lentil preparations warmed my soul with their richness and spices which I enjoyed with a sweet Sheermal, a preparation of flour and milk which was unlike anything I have ever eaten before. The softness of the bread with the sweet, cutting through the spices of the vegetables made for a perfect combination.

Dessert comprised of Chukander E Afroz, a simple beetroot halwa much like a gajar ka halwa, Gur Ke Yaquiti, a traditional chickpea flour milk pudding with jaggery and Sheer Khurma that was made with vermicelli, milk & nuts.

The overall dining experience left me feeling like royalty. The efforts being made to revive local cuisines is certainly applaud worthy. Taj hospitality, wonderful food, delightful conversation all came together for a wonderful evening in Mumbai 🙂

 

 

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Dining Maharaja Style

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  – Luciano Pavarotti

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Have you ever thought about what it would be like if you could be King for the day?  Masala Bay at The Taj Lands End Hotel decided to turn back time and curated a special culinary tour taking us from Kabul to Kolkata on a true gourmet adventure. Just look at that set up! We knew we were in for a special evening, about to dine like nothing less than royalty.

“A good cook is like a sorceress who dispenses happiness.”  – Elsa Schiaparelli

Master Chef Amninder Sandhu and Executive Chef Anirudhya Roy have curated a stunning menu with (thankfully) a large number of vegetarian options sure to tickle your tastebuds. This journey is on till the 20th of June.

Dinner began with an invigorating bowl of Subz Badami Shorba – Handpicked summer vegetables with infused coriander, tempered with cumin and garnished with almond flakes.
One would expect an almond soup to be extremely heavy and rich, but this one was far from it. If anything, it was light, full of flavour and a very interesting start to the evening.

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Subz Badami Shorba

Appetisers comprised of this sinful platter:

Silbatta Ki Arvi Shammi
Cooked colocasia gently grounded to paste with hints of almond

Achari Laal Mirch Ka Paneer Tikka
Cottage cheese in whole red chili pickle marinade cooked in the clay oven

Kishtwad Ki Rajma Tikki
A perfect and nutritious snack of red kidney bean patty seasoned with aromatic spices shallow fried

Challi Aur Methi Ki Seekh
Corn kernel is given a royal treatment with chopped fenugreek leaves

Sure to teleport you to the villages of beautiful North India, these tikkis each had a distinct flavour and spices. Not one to survive a platter of spicy food, I did manage to wipe off every tikki simply because it was too difficult to resist no matter the consequences! By the end of it I was battling tears but they were so worth it. Not to forget I had a lip smacking ‘Paan Mojito’ accompanying my food. I have never had a Paan (betel nut) flavoured anything, this delicious. It’s not too sweet and the flavour of the paan hits you only at the end of each sip. I convinced the others on the table too that this NEEDED to be their drink for the evening.

Mains included:

Pista khubani kofta
Apricot stuffed koftas, in a luxurious pistachio gravy from the kitchens of Maharaja of Patiala

Dum Aloo Banarasi
Baby potatoes in a robust fennel and dry ginger gravy

Rawalpindi Channa
Chickpeas cooked over charcoal fire

Lasooni Palak
Creamy spinach flavoured with garlic

Dal Makhani
Black lentils simmered overnight and finished with homemade churned butter and cream

Afghani Kabuli Pulao

Assorted Indian Breads

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By the time the mains arrived I wasn’t sure if I had it in me to eat anymore(!) but I had to try everything that Chef had prepared for us with such love. For someone who is terrified of spinach to say the least, especially cooked spinach ( I could eat baby spinach in a salad), the lasooni palak is one of the best Indian foods I’ve ever eaten. The spinach is so tender and the garlic just makes it so so much better. I had to serve myself another spoon. The chole and kofta reminded me of why I want to do purely a food trail in North India and experience how much that region has to offer. If only I could spend a month with Chef in the kitchen and inherit even a tad bit of her talent!

Dessert:

Tille Wali Kulfi

Sandesh Platter

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By this point I was sure my body would reject any morsel of food, but I simply could not have said no to the kulfi and sandesh platter. The kulfi served with sweet rose flavoured vermicelli was helpful in cooling down my systems. I’ve also never enjoyed sandesh (pronounced Sondesh) quite as much. My favourite was the nolen gur sandesh which I learnt is made from date palm jaggery. It tastes every bit as interesting as it sounds. Bite into a gooey, caramel like centre to guide you to the stairways of heaven.

The Taj Group has always been known for its hospitality and there is no shred of doubt that I have enjoyed every moment of being associated with this brand. The PR team from Edelman and the Taj as well as all the servers at Masala Bay ensured that we were taken care of from the very minute we stepped into the restaurant. What a wonderful evening this was with brilliant food, wonderful company and some unheard of great folk music!

This menu is available until the 20th of June so I sincerely recommend you to book your table to enjoy a meal you’ll be talking about for a long long time to come.

Address: Masala Bay, Taj Lands End, Band stand Mumbai
Telephone: 022 6668 1234