Gujrati Rasoi at Jamavar, Leela Palace Chennai

Amongst many invitations to Food Festivals celebrating the ‘Year of the Rooster’…The Gujarati Food festival at the ‘Jamvar’ the fine dining restaurant at the Leela Chennai was something that piqued my interest.
 
On hindsight I am glad I decided to have a dekko at the Festival as it definitely was an eye opener about the Gujrati Cuisine. I had always associated Gujarati Cuisine with Calorie rich Vegetarian Offerings.
 
But it was a revelation that there is a very Vibrant Gujrati Non Vegetarian Cuisine  ( Not surprising since a survey of Anthropological Survey of India says that  70 percent of the state was non-vegetarian.)

The Vegetarian fare that was curated by the Visiting Chef from Leela, Mumbai Chef Punarmali was excellent and was what I would have expected from Leela. There were plenty of Non Vegetarian dishes which were curated by the Executive Chef Dharmendra Makwana, who himself has Gujrati roots (and is a meat eating Gujarati). 

STARTERS
 
Moong dal kachori chaat
Fried dough filled with spiced lentils served with yoghurt, mint and sweet chutney
 
Patra
Calocasia leaves layered with gram flour steamed, tempered with mustard and fenugreek seeds served with tamarind chutney
 
Palak cheese dry fruits Na Samosa
Deep fried triangular pockets with a filling of spinach, cheese and dry fruits
 
Dhokla
Batter of gram flour, rice and urad dal, steamed
served with coriander chutney
 

Dhokla

Palak cheese dry fruits Na Samosa

Moong dal kachori chaat

Non vegetarian Starters
 
Lamb masur
Home style spiced lamb mince custard topped with cardamom almond slivers & saffron
 
Taleli Machi
Pan fried cilantro green chili crusted seabass fillet
 
Seekhali murgh na mamna
Spiced minced chicken ball cooked in tandoor served with kachumber salad
 
Taleli Narsinga
Crisp fried chili spiced calamari

Lamb masur

Taleli Machi

Seekhali murgh na mamna

Taleli Narsinga

The Main Course
 
Paya curry
Braised Lamb trotters with fresh masala & whole spices
 
Matla murgh
Chicken cooked in traditional Gujarati style
 
Macchi masala
Fresh seabass fillet tomato garlic red chili gravy
 
Prawn coriander curry
Prawns simmered in gravy of tomato garlic, chili, and coriander & garam masala
 
Gujarati  Kadhi
Mix of gram flour, and buttermilk tempered
With mustard and cumin seeds
 
Khati meethi  Daal
A sweet and sour lentils tempered with mustard seeds, curry leaves, drychili & asafoetida
 
Oondhiyu
A melange of vegetables with lentils
A classic preparation from the Gujarati gharana
 
Besan ki chakki batani nu shaak
Gujarati home-style green peas curry with gram flour dumpling
 
Gawar phalli
Cluster beans with carom seeds & spices

Kamal kakari nu shaak
Lotus stems tempered with cloves, curry leaves, cinnamon and cooked in onion tomato masala
 
Gujarati  Kadhi
Mix of gram flour, and buttermilk tempered
With mustard and cumin seeds
 
These were served with 

• Bajre ki Roti,
• Bhakri,
• Thepla
• Puri

 
 
Rajwadi khichadi
Rice cooked with vegetables and dry fruits

Matla murgh

Prawn coriander curry

Paya curry

Oondhiyu

Gawar phalli

Desserts
                                                                 
​Badam ka Halwa
Almond cooked richly into a mouth-watering dessert.
Phirni
Creamy rice pudding flavoured with saffron and cardamom

Phirni

Badam ka Halwa

The festival is open for dinner and is on till the 13th February, 2017.

The menu is priced at Rs 3500 plus taxes

Address:
The Leela Palace, Adyar Seaface, 
M.R.C Nagar, Chennai - 600028
Location: Lower Lobby
Reservations: +91 44 33661234