A taste of Rajasthani cuisines at Kakori

KATHMANDU, March 4: If you love spicy curries and are fond of ghee, you'll love what's being offered at the ongoing Rajasthani Food Festival at Kakori in Soaltee Crowne Plaza, Tahachal.

Master Chef Shailendra Rana has been specially flown in from Jaipur, India to recreate the magic of Rajasthani delicacies during the festival that kicked off on February 26.

Made with lots of patience, the Rajasthani cuisines come with plenty of choices for both vegetarians and non-vegetarians. Take for example Dal Baati Churma, a traditional platter of semi-sweet Churma, spicy Dal and deep-fried Baati, perfect for vegetarians. Baati is a hard, round whole-wheat ball, roasted over hot coals, served after dipping in enormous amount of ghee, while Dal is a thin curry of two or more lentils tempered with very less spices and more ghee.

Churma is a delicacy made by crumbling nuts, sugar and ground wheat, and then cooked in ghee and sugar. At the festival, you could choose from Plain Churma, Besanka Churma, and Gulab Churma, and Plain Baati, Kaju Mutter Masala Baati, and even Keema Bati (for non-vegetarians). This three-in-one treat is also a delicious way to warm yourself up on the cold evenings of Kathmandu.

Now for those of you who love meat delicacies, Laal Maans is strongly recommended. This fiery Rajasthani meat curry is prepared with spicy pieces of mutton combined with lots of onions, garlic and red chilies. The thick, semi dry, tangy curry is prepared using buttermilk or curd instead of tomatoes and the deep red color comes from a special Rajasthani Lal Chili. It is very delicately smoked with charcoal. After being well-done, hot ghee is poured over it, the resulting smoke is the source of the flavor.

In the meantime, a wide range of starters aka 'Suruwati Khana' comes with a range of lavish vegetarian and non-vegetarian à la carte options. Murg Banajara (light pieces of traditional spicy marinated charcoal roasted chicken tikka) and Gosht Marwadi (succulent pieces of char grilled lamb marinated with hung curd, mace, cumin, and roasted Jodhpuri chilli) are non-vegetarian specialties while Kurkuri Bhindi (deep fried lady fingers coated with gram flour, tangy dry mango powder and spices), and Pyaz ki Kachori (traditional Jodhpuri spices marinated onion fritter) can be savored by the vegetarians.

The festival menu also has features varieties of traditional Rajasthani dishes to choose from. If you want to go for the thali, try Mangsahari Maha Raja Bhojan (non-vegetarian) and Shakahari Maha Rani Bhojan (vegetarian).

While the Rajasthani Food Festival appeases spicy food lovers, it is however a grand treat to those with a sweet tooth because unlike other desserts which are served only after the meal, Rajasthani sweet dishes are served before the meal, during the meal, and after the meal. This is the reason why Rajasthani sweet dishes are never referred to as 'dessert.' So generously choose from the Misthan section—Balushahi, Mohan Thal, Mathura Peda, and Apple Kheer including others.

The Rajasthani Food Festival runs every day from 7PM onwards at Kakori, Soaltee Crowne Plaza.