The arch gate entrance created for Rajasthani Food Festival at Baluchi, The Lalit-Mumbai is a gastronomical portal into the land of Maharajas and camels. The festival serves authentic Rajasthani food, which is influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in the region. Rajasthan is known for its famous dishes like Pyaaj Kachori, Dal Bati, Bajre ki Roti, Gatta ki Subzi, Malpauas and Ghevar.
The Master Chef Gajendra Singh, who hailed down from The Lalit-Jaipur especially for this festival and Executive Chef Parimal Sawant promise you the best Rajasthani food and cultural experience in The Lalit-Mumbai with live music playing while dining which added to the ambience.
The menu was specially curated for the festival and keeps on changing every day. You will find authentic and lip smacking delicacies every day during the festival. The spread was impressive and I was glad to learn that Rajasthani’s cherish a balanced mix of vegetarian and non-vegetarian fare. “One will be surprised to learn that some of the best meat is sourced from the state of Rajasthan” said Master Chef Gajendra.
Amazing service, specially by the manager along with his team who have dressed in traditional Rajasthani attire who made us feel like a family guest. Always kept updated about the next plan of serving. He made sure that every dish was explained before being served. A good place to have Romantic dinner.
The starters comprised of a healthy Bajra patty (whole bajara and mashed potato patties) and Rajasthani Bidada (a fried Rajasthani spicy papad). My family and I went all out savouring those. The main course comprised of an assortment of vegetables (traditionally known as Saag) starting from the Paneer Mirch Masala (Cottage Cheese tossed in Capsicum, finished with a dash of curd and spices) Tamatar Palak ki laungi (Tomatoes and spinish sauted with onion and garlic completed in a hint of spice), Gatte ka Saag (A typical Rajasthani preparation completed in steamed gram flour dumplings and tossed in curd and an assortment of spices). Panchvati Daal (A unique dal comprising of five lentil variations, spiced with a liberal dash of onion and garlic, finished with spices, and topped off with coriander and lime) and pulao (Rices tossed in Ghee alongwith caramalized onions and cooked to perfection bringing out the wishful aroma of spices). The non-vegetarian fare was just as sumptuous and comprised of Dhoongar Murg (Smoked chicken cooked in an assortment of spices, and topped off with a liberal dash of yogurt which also serves as the gravy), Phudina Mass (tender meat cooked in mint and spices). You can’t miss the Laal mass.
The evening was closed on a sweet note with a rich preparation of many varieties, pan and mouth fresheners.
By Chef Yogesh K. Utekar