Food is such a rich part of who we are, built painstakingly by the morsels we have taken over a period of time. There is always a sense of nostalgia attached to food. Good food has a way to trigger beautiful memories. It was one of those occasions at the Dining Room at Park Hyatt, when the first mouth full of 'Dal Bhatti' took me back in time, back to college when I used to ransack the tiffin box of my best friend who was a Marwari. That one mouthfull of Phulka and Dal Bhatti triggered memories of college life and it stayed on for a couple of days.
The Dining room at Park Hyatt has brought in a resident Chef a 'Maharaj' as Marwari chefs are known, Amrit Maharaj, to whip up some traditional marwari vegetarian fare.
I have listed some of the dishes I tasted during my visit.
Ker Sangri : This bean and berry combination is unique to Rajasthani cuisine, Ker Sangri is a traditional, spicy dish made with the ‘ker’ berry and the ‘sangri’ bean.
Gatte ki Subzi : Cylindrical Dumplings made of chickpea flour (besan flour) and cooked in a tangy yogurt gravy. This goes well with rice or with phulkas
Makai Palak : Another Marwari favourite is Fresh corn cooked in a Spinach based gravy.
Aloo Jeera : Potato with Cumin seeds flavouring..
Dal Bhaati is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal. Fresh baatis drowned in piping hot dal and is supposedly excellent succor during the cold winter nights of Rajasthan.
All the above Side dishes were served with Fresh Phulkas and Bajre ki roti .
Badam Halva: The traditional Rajasthani sweet made of Ghee and Almonds and is actually a breakfast delicacy in Rajasthan during the Winter Months. Usually all pregnant women and Women who have given birth are given a spoon of Badam Halva a day for nutritional supplement
The Dining room at Park Hyatt has brought in a resident Chef a 'Maharaj' as Marwari chefs are known, Amrit Maharaj, to whip up some traditional marwari vegetarian fare.
I have listed some of the dishes I tasted during my visit.
Ker Sangri : This bean and berry combination is unique to Rajasthani cuisine, Ker Sangri is a traditional, spicy dish made with the ‘ker’ berry and the ‘sangri’ bean.
Gatte ki Subzi : Cylindrical Dumplings made of chickpea flour (besan flour) and cooked in a tangy yogurt gravy. This goes well with rice or with phulkas
Makai Palak : Another Marwari favourite is Fresh corn cooked in a Spinach based gravy.
Aloo Jeera : Potato with Cumin seeds flavouring..
Dal Bhaati is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal. Fresh baatis drowned in piping hot dal and is supposedly excellent succor during the cold winter nights of Rajasthan.
All the above Side dishes were served with Fresh Phulkas and Bajre ki roti .
Badam Halva: The traditional Rajasthani sweet made of Ghee and Almonds and is actually a breakfast delicacy in Rajasthan during the Winter Months. Usually all pregnant women and Women who have given birth are given a spoon of Badam Halva a day for nutritional supplement
Dhokla : Starters
Dal Bhaatti
Aloo Jeera
Ker Sangri
Vegetable Pulau
Fresh Phulkas being prepared
The Verdict
One of the best Vegetarian meals I have had in a very long time !!
Venue: The Dining Room, Park Hyatt
Date: Upto 24th July, 2016
Time: Every evening – 7 PM onwards
Prices: INR1350+Taxes
One of the best Vegetarian meals I have had in a very long time !!
Venue: The Dining Room, Park Hyatt
Date: Upto 24th July, 2016
Time: Every evening – 7 PM onwards
Prices: INR1350+Taxes
The Chef : Amrit maharaj
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