Where: 3 Spices, DoubleTree by Hilton
When: 21st – 31st August, 2017; Dinner only
This exquisite food festival will transport people to the land of desert through its intrigued authentic Rajasthani decoration and restaurant personnel that will impart the feeling of having the authentic platter at the streets of Jaipur, Jodhpur or Udaipur. Apart from the rajasthani buffet spread, patrons can enjoy the live counter and desserts too. The menu is changed everyday so that you get to try something different everytime.
We tried the signature from the chef's menu...
- Rajasthani Mirchi Wada
- Sangri ke Kebabs
- Bikaneri Bhujiya chaat
- Bajre ki Raab
- Dal Baati Churma
- Rajasthani Kadhi Pakoda
- Besan Barfi
- Mawe ki Gujhiya
Sangri ke kebabs on the other hand were the combination of dried 'sangri', potatoes and spices. Medium spiced preparation were nice and twist to the regular sangri sabzi. Liked it.
How can I skip the chaat and that too when it is bhujiya. Bhujiya in this case were the Spinach fritters topped with spiced yoghurt, tomatoes, onions, and garnished with sev and coriander. It was a one addictive dish. Just can't stop after one. Tangy, Spicy, Sweet, Savoury all the flavours burst in your mouth with the first bite.
Raab is an appetizing dish, which is commonly consumed during winters and usually made with Bajra or millet flour. The warm, thick drink is prepared with the buttermilk and flour. Raab does have medicinal properties. The one served to us was slightly higher on the sour note. Texture and consistency were good though.
Daal Baati Churma were the star dish of the evening. A platter served of spicy moong dal, mild-sweet wheat choorma and ghee-drenched baati is the best thing to have when in Rajasthan. I loved the delicious churma as it was just the way I like it, mild sweet. The granulated textured dessert is heavy though can be eaten whole-heartedly because it is healthy and scrumptious. The traditional method of savouring this platter is eating the churma first and then the dal baati by mixing together.
We also tried Rajasthani Kadhi which is again a buttermilk preparation with fritters dipped into it. Assuming it was made with same buttermilk as Raab, this curry too was bit sour and extra tangy. Had it with the Khameeri Mutter Poori. That poori was so well made that you would not need any curry with it. So addictive. Fermented and deep fried pooris had the perfect flavour of peas and carom seeds. Highly Recommended!
Mewa Pulao were served in small pressure cooker. Veg pulao had generous amount of dry-fruits thus 'Mewa Pulao' and devouring them is truly a royal experience.
Desserts had Besan ki Barfi and Mawa ki Gujhiya. Traditional sweet made with the mawa (khoya) and dry fruits filling stuffed into the flaky crusted dumplings coated with sugar syrup. One gujhiya is enough to satisfy the sweet tooth cravings.
Guests can relish aromatic dishes ranging from Payaz ki kachori, Aloo matar ke saag, Besan ke gatte, Dahi aloo, Guwar, fali ro saag, Jaipuri kadhi, Bhindi aamchuri, Jodhpuri bhindi, Lal maas, Mohan maas, Boondi raita, Bajra ki roti, missi roti, jawar ki roti, paranthas, Balushahi, Besan ke ladoo, Churma, Feeni, Ghevar, Gujia, Seero, Jalebi with rabdi, Mawa barfi to name a few.