PEAKLIFE

By Shilpi Madan

Sarkar Saheb Raghvendra Pratap Singh of Jhalamand brings in an atlas of delicious and hearty flavors through the age-old recipes of the House of Jhalamand in the successful second edition of the Royal Rajgharana Festival at The Westin Mumbai Powai Lake in Mumbai.

The classic recipes carry a personal touch with the traditional Laal Maas interpreted in a delicious Muttoo-style in keeping with Saheb’s father’s culinary legacy.

“The cuisines of Rajasthan stand influenced by its rich heritage and desert climate. With seasonal availability of fruits and vegetables, preparing food calls upon our ingenuity climatic conditions,” shares Saheb Raghvendra, as he celebrates the rhizome in the haldi stroked adrak achar, and the seasonal kachri ki lassooni chutney as the perfect accompaniments to the grand thaal. Fresh bajre ki roti, and the vintage palak and methi theplas fill up the bread basket as the wandering minstrel inside Nawab Saheb restaurant at The Westin Powaii sets the tone for the royal feast.

It is a lipsmacking spread of vegetarian and non-vegetarian specials (meat lovers rejoice) prepared by Saheb Raghavendra and his six, specially flown-in khansamas with secret spices, freshly hand pounded, and sourced from Jhalamand itself. Relish the Lasooni Chukandar Ke Kofte, Jodhpuri Mirchi Bada, Murgh Ke Parchey, and Lal Mirch Ka Jeengha. Following the robust flavors of the meats arrive the sumptuous mains in Laal Maas, Bajre Ka Soyta, and Shekhawati Murgh.

It is a relish worthy spread for plant kingdom lovers in Kair Kaju dakh, Dal Batti churma, and Marwadi Kabuli Pulao. Sweet notes arrive in the lip-smacking Mini Malai Ghevar, Rabdi Ke Laddu, and Mawa Kachori together with Moong Dal Halwa.

Pity, they don’t have recliners to curl up in after the royal feast.