A Voyage to The Kitchens of Umaid Bhawan Palace, Jodhpur Presented By Taj City Centre, Newtown

By Pamela Nandi | May 18, 2023

The state that boasts a natural landscape, dotted with a plethora of historical splendour is none other than Rajasthan. Due to the climatic conditions of its desert lands and scarcity of water and green leafy vegetables, there is an adverse effect on its cooking techniques and food habits which is rich in spices and flavour is noticeably different from other regions of India.

On the occasion of its 1st anniversary, Taj City Centre New Town, Kolkata has arranged an enormous spread inspired by the kitchens of Umaid Bhawan Palace, Jodhpur curated by the master chef Chander Singh Rathore in collaboration with the executive chef Subrata Debnath.

Rajasthan is known for special spices, dried herbs and ingredients like –

Mathaniya Chillies – One of the finest varieties of red chilies (lal mirch) grown in Mathania, 34 km from Jodhpur due to dry, hot climate that comes with sharp pungent smell.

Rabodi – Buttermilk and Jawar/corn (makai) is the base ingredients of rabodi and it looks like thick papad, which is used to make a traditional Rajasthani curry with yoghurt and spices.

Ker Sangri – A traditional spicy sabzi made from dried Ker berry and Sangri beans which comes with a high source of protein.

Mangori – Made with the batter of soaked and spiced Moong Dal, pipped into small pieces and sun-dried. Used in curry or deep-fried as snacks.

Kachri – A wild variety of cucumbers grown in desert areas, used in rural Rajasthani cuisines and in making chutneys.

Rajasthani Kebabs always come with a luscious texture and smoky taste. We did not miss the extremely rich, fiery Charka Murgh coated with chilli and coriander. Methi Jhinga is another seafood recipe marinated with roasted fenugreek. The flavour leaves a nice tone to the buds.

Charka Murgh, Methi Jingha

Lentil is one of the main ingredients of Rajasthani dishes and the quintessential dish of Rajasthani cuisine is perhaps the three-in-one dish – Dal Bati Churma, a culinary delight in a single platter of semi-sweet – Churma made from spicy mixed Dal Jodhpuri and traditional Baatis i.e. bread dumplings made of whole wheat flour doused in ghee.

Dal Bati Churma

This simple and basic dish will be loved by people of all ages – Rajasthani Aloo Dahiwala – so rich and creamy yoghurt-based gravy tampered with mustard, and curry leaves.

These life-saving plants from the arid land – Ker Sangri is a traditional spicy sabzi is a flavourful blend of dried Ker berry and Sangri beans which comes with a high source of protein.

Ker Sangri, Rajasthani Aloo Dahiwala

Rajasthan’s Gatte Ki Sabzi is another sensational dish. Gram Flour dumplings (Gatte) are added to the spicy curd curry which is mouth-watering.

Although most of the dishes are vegetarian, its luscious non-vegetarian varieties have a big culinary influence from the royal kitchen of Rajputs. The yoghurt-based curry with bell peppers and onions – Murgh Jodhpuri is creamy and healthy crackled with whole spices. This is the sinful dish from the land of kings – Laal Maas. Pieces of lamb braised in a gravy of yoghurt, the finest grade of Mathaniya chillis, and clove that brings hot and spicy red-coloured curry with robust flavour and a smoky taste.

Laal Maas, Murgh Jodhpuri

The main courses are paired with staples like rice and rotis. We tried Jodhpur’s special Biriyani i.e. Kabuli Polao which is mildly spicy and comes with a distinctive aroma and taste due to deep-fried vegetables and nuts. Rajasthan’s famous Mirchi Wala Paratha brings a spicy twist to the normal parathas – so crispy and delicious. The very popular gluten-free and nutritious Bajre Ki Roti (black pearl millet) is another local staple along with cornmeal flatbreads – Makki Ki Roti.

Mirchi Wala Paratha, Bajre Ki Roti, Makki Ki Roti

From the enormous variety of sweet dishes of Rajasthan, we tried the gorgeous Laapsi. The broken wheat pudding is mixed with ghee, nuts and milk and flavoured with cardamom.