Food Fiesta, Food Festival, Rajasthani cuisine, Rangeelo Rajasthan Food Festival, Sepia, Renaissance, Marriott, Lucknow, Lucknow food, Good Food, Indian Food Blog, Indian Cuisine, Indian Food
What comes to your mind when you think of Rajasthan ? Sand dunes, the royal palaces, the Mewari architectures, stories of bravery, music, colourful dresses and ofcourse, food. Infact I strongly feel that food, or rather cuisine, plays a significant role in discovering a place.
During my childhood, I have had innumerable visits to the land of Rajputanas with my father having loads of friends there. So much that Rajasthan was one of our favourite winter holiday destinations. So I have had a fair share of strong, super spicy Rajasthani food.
Renaissance, one of the two properties of Marriott in Lucknow, has organized a Rajasthani food festival called Rangeelo Rajasthan at its dinner time restaurant, Sepia. And to keep the rajasthani flavours authentic, Chef Anwar has been specially flown in from The Westin, Pushkar. The festival, according to Executive Sous Chef Balvinder Lubana, brings authentic Marwari cuisine fused with Lakhnawi taste buds to give an awesome experience.
Presenting my deets on
Rangeelo Rajasthan ka zaika at Sepia at Renaissance
Rajasthani cuisine is one of the spiciest cuisines in India. A mix of Mewari, Shekhawati and Rajputana styles of cooking, it combines raw spices with simple food ingredients. Chef Anwar has managed to keep the chilly index low, but the flavours have certainly been kept intact.
Now over to the food.
Methi Chaman – These are simple cottage cheese dumplings flavoured with fenugreek. Amazing. A must for vegetarians indeed.
Thar ke papad – Another Rajasthani delight. Dal Papads rolled and filled with stuffing to give a nice and twisty taste. Do try this.
Murgh Tikka Banjara – I am a chicken lover and this indeed was my favourite. Chicken tikkas marinated in a paste of brown onions and brown cashew…. Wow. The taste certainly awakens the nomad in you.
Lal Maans – How can Rajasthani food be complete without the staple Lal Maans? Lamb pieces cooked in the hot Rajasthani Mathaniya chilli and curd, smoked with garlic…. Man! This is sinful indeed. It is red, its hot and it’s spicy…. But you cannot ignore it.
Murgh Shekhawati – A royal dish indeed. Chicken cooked in Buttermilk and cashewnut… rich and full of flavours. Must try.
Paneer Mirch Masala – My favourite paneer dish for sure and Chef Anwar, you get extra marks for this one. Spicy paneer cooked in a tangy, slightly sweet tomato gravy…. Awesome…
Ker sangri – A rajasthani staple. Ker is a bean like vegetable which is cooked in light spices and mustard oil to give a crunchy, smokey feeling. Loved it.
Dal Kalbelia with Baati Choorma – Black urad dal with Rajasthani staple Baati and Choorma.
Ghewar Cheese Cake – A classic meets modern case. Ghewar is traditional rajasthani sweet made specially during monsoons. Top it with light and fluffy cheese cake and you have a winner. Kudos chef Anwar.
Malpua Rabdi – For those who cannot miss their super sweet dessert, desi style. A killer combination of sugary malpua with milky rabdi.
Food-o-meter rating – 4.9 of 5
Mark the dates : 19 May 2017 to 28 May 2017, 7.30 p.m. dinner time onwards.
Venue : Sepia at Renaissance Lucknow
photographs by – M Naeem Chishti
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