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Royal Cuisine Trail - Bhainsrorgarh

Food from the royal kitchens of Limdi and Bhopal had now been crossed off the list. Although the little bit of experience we had with the food from the two princely states could never justify the vastness of the cuisine, it was at least a start. The next in the ‘Royal Cuisine Trail’ was from the kitchens of Bhainsrorgarh Fort. The Bhainsrorgarh Fort is a beautiful heritage property which has now been converted into a hotel. The nearly 250+ years old fort at point of time was impenetrable. Situated on a cliff it is surrounded by the Chambal river on side and Bamani on the other.

Bhainsrorgarh Fort

To justify the food we had the night from Rajpootana Kitchen, I have to first tell of my first encounter with Kunwar Hemendra Singh. His passion for food, cooking and knowledge of ingredients is can’t be explained in mere words. When we first met, he had made us a Hari Mirch ka Maas and Jungli Aloo in a commercial kitchen which was literally one of the best dishes I’ve had in awhile. Yet he’s his own critic and lamented the change in taste that he could have got with with his own set of tools and at his kitchen. That’s when I knew that the food was going to be worth every bite.

With The Kunwar and Kunwarani of Bhainsrorgarh

Happy Moments

As Kunwar Ajay Raj Singh of Begu would later tell me that Hemendra Singh did head out early morning to get the right cut of meat from the butcher for each of his dishes. Starting off the dinner was with the Bakre Ki Champ and Macchi ke Sule. The Bakre ki Champ were mutton ribs which had been roasted magnificently with spices. In the afternoon I did sneak a chance to get into the kitchen while Kunwarani Vrinda Kumari Singh was marinating the fish and all I did notice is the simplicity. Other than the basic spices, there was no extra dose of masala and the fish was the centerpiece. These were then smoke-roasted to give us the delicate melt-in-the-mouth sooleys.

Bakre Ki Champ

Machchi Ke Sule

Now it was time to indulge in true Rajasthani-style food. There were a couple of dishes that I’ve tried before and some hereto unknown. The Safed Maas Hari Mirch was exquisite along the with the Jungli Chicken. If we take a look at Indian culinary history on a simpler note, then you either had a red (Laal) or a white (Safed) gravy to each of your dishes. The Laal Maas as a dish is a very colloquial term that went to named as a dish. The Safed Maas in turn had a light tanginess from the curd with the spice coming from the fresh green chilis. You’d be amazed to know how 3 ingredients can make a wonderful dish and that was the Jungli Chicken. Just meat, red chilis and ghee is all that goes into making a Jungli Chicken and yet it’s the precision at which to cook it makes the difference. This was simple authentic Indian cooking at it’s best.

Food From Rajpootana Kitchen (1)

Jungli Chicken

The Siri Paya makes use of both the trotters and head of mutton to get the juices out with all of the spices with a slow cooking. The result was a magnificent gravy which I thoroughly enjoyed. The vegetarian dishes that night featured traditional Rajasthani dishes like the Bharwa Bhindi, Sangri ki Sabzi, Gatte ki Sabzi and Papad ki Sabzi. The Makki ka Soyta was another superb dish where the mutton was cooked with corn kernels.

Bharwa Bhindi

Makki Ka Soyta

Siri Paya

I liked the fact that there was Bafla to go along with the gravies. The Bafla are balls of dough which have been baked with a shine on top coming from clarified butter. These can be crushed to help soak in any of the gravies much like what a bread would usually do.

Bafley

Food From Rajpootana Kitchen (3)

The desserts from the kitchens of Bhainsrorgarh that night was the Makki ki Kan and Panna Halwa. The Panna Halwa a dessert made with Hara Channa (Green Lentils) had me excited, a dish you’d seldom come across most menus across the country.

Panna Halwa

Makki Ke Kan

It was a wonderful meal curated by Rajpootana Kitchen from the erstwhile princely state of Bhainsrorgarh. Each of the meals we’ve had till are soaked in history, with each dish having a story to tell. With the next post we travel to the kingdom of Dhar.

Other Posts of ‘Royal Cuisine Trail’ are as below:

Limdi – http://www.fooddrifter.in/travel/limdi/
Bhopal – http://www.fooddrifter.in/travel/bhopal/
Dhar – http://www.fooddrifter.in/travel/dhar/

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Bidri in Marriott, Hyderabad has a beautiful setting. The live ghazals and the soothing ambiance has that calm effect which envelopes you from the moment you enter. From the vast deserts of Rajasthan, food from the kitchens of the Kings of Mewar and Marwar came alive right at our tables in Bidri.

An excellent Rajasthani Food Festival has been curated by Chef Bhik Singh. There’s more than the Laal Maas, Ker Sangria that define Rajasthani food explains Chef Bhik Singh from the Jaipur Marriott Hotel  He is a Rajasthani master chef who proudly explained to us each dish and the history behind the dishes bought to our table that night.

 

The Menu For The Night

The evening started with a Baajre Ki Raab, a deliciously warm soup made of millet and yoghurt. It was lightly spiced with roasted cumin and was a perfect blend of light flavors.

Bajre Ka Raab

 

The Appetizers included a platter of Murgh Ka Soola which is succulent boneless chicken cubes marinated in yogurt and smoked with cloves. Perfectly cooked in the tandoor, it was the highlight of the evening but that is until the Dhungar Lagi Boti. The Dhungar Lagi Boti was tender lamb meat which had been skillfully smoked and braised with onion  and was melt in the mouth.

Dahi ke Kebab was the only veg starter we had that day and the curd blended perfectly with the semolina crust and proved to be a tantalizing affair. Chef Singh has put together a careful selection of authentic delicacies that will appeal to both vegetarians as well as meat lovers.

Starters At The Rajasthani Food Festival

 

Rajasthani fare would be incomplete if one did not indulge in the robustly flavourful Laal Maas or the tastefully prepared Dal Bhatti Churma

For the main course, there were too many items to choose from and we were surprised when the Chef got us all the dishes plated on the extravagant Thali. The thali was humongous and we were glad to try so many dishes together. Chef Bhik Singh and Chef Yogender Pal, the executive chef at Bidri Hyderabad explained to us each of the dishes and how they were made. The Laal Maas cooked with onion, tomato and whole red chilly had been beautifully cooked and the Chef Bhik Singh mentioned bringing all the spices and the meat from Rajasthan himself. There were vegetarian dishes like the Jodhpuri Gattey which was exquisitely cooked in fenugreek and yoghurt gravy is definitely a delight to eat.

Rajasthani Thali At Bidri

Ker sangria, wild berries and beans cooked in the typical spicy Rajasthani way and made for a perfect addition to the complete Rajasthani thali. The Mangodi Leela Kaanda had  been made from scratch and the chef blended it perfectly with the yoghurt gravy.

The Masala Baati was very different and was stuffed with spicy potato. Unlike the regular baati, this was way more softer and tasted spicy along with the Dal Panchmel. The desserts didn’t disappoint either and we loved the Mawa Mishri Ka Laadu  and the Choorma laddu that was served to us on the thali.

Chef Bhik Singh

The Rajasthani Food Festival is on at the Hyderabad Marriott and Convention Center till the 25th of May in their Indian specialty restaurant Bidri.

Bidri

Address: Tank Bund Rd, Hussain Sagar, Khairatabad
Phone : 040 27522999

Bidri - Marriott Hotel Menu, Reviews, Photos, Location and Info - Zomato

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