The land of royalty, palaces, luxury, colours, architecture and of course cuisine, Rajasthan truly puts India on the global tourist scene. Speaking of the cuisine, the dry and arid landscape of Rajasthan gave birth to it. Paucity of water, lack of vegetation and hence vegetables got them to adapt resulting in distinct recipes. Use of milk and milk products like ghee instead of water, using dried or pickled veggies, use of flours to make fresh or dried dumplings to substitute veggies are some of the highlights of the cuisine.
Tuskers at the Sofitel, BKC the only pure vegetarian restaurant within a luxury hotel curated a Rajasthani food promotion over the last 10 days and it was helmed by two chefs, Vinod and Sanjay visiting from Fairmont, Jaipur another brand of the French hotel group, Accor. The classic Dal Bati churma, Gate ki sabzi, papad mangodi, kachori in kadhi, Missi Roti, Puri, Shrikhand, Moong Dal Halwa etc comprised the massive thali at lunch time and was priced at Rs 1299.The star of the menu was the Panchkota sabji a stir fry of indigenous veggies including the Kair, Sangri, Kumat (acacia Senegal), Goondha and dried mango. Tuskers under Chef Janakidas Vaishnav has been serving authentic Rajasthani and Gujarati cuisine, sometimes with a modern touch of flavours and promotions like these only help us to enjoy more of what the region has to offer.
We look forward to Tuskers to keep making us vegetarians happy and wish they could promote other regional vegetarian food may be from Kashmir, Bihar, Haryana and more too ….