The vast country that we are, most of us could spend a lifetime as citizens without experiencing the overwhelming variety of cuisines and their dialects the different regions of the country have to offer. Few of us not born to the states for instance, will know the differences between Oriya cooking and that of its more famous peer, Bengali cuisine. Quite a large part of the north Indian population would choose to turn up their noses at the brilliant and aromatic, yet simply cooked food from the north East, including Iromba, a most delightfully pungent and aromatic chutney from Manipur, made using fermented fish among other ingredients.
Similar, though more accepted is the case with Rajasthan, a cuisine some of whose more popular components are known, though the wealth of the rest is largely ignored by popular fancy. Singh Sahib at the Eros Hotel, Nehru Place aims to go beyond Ker Sangri and Laal Maas, to expose guests to flavors from all over this desert land. “Food from Rajasthan revolves around moderate to very hot food, with non-spicy food being a rarity”, said Chef Manoj Rawat, Executive Sous Chef at the Eros Hotel. He continued by saying, “Tomatoes and seafood are rarely used, while ghee, onions and garlic are two extensively utilised ingredients in Rajasthani cuisine.” The promotion, which features an a la carte menu for lunch and a buffet (plus the a la carte menu) for dinner is powered by the Desert Gypsy Group. The group has provided three chefs to the property, all three specialists in in Rajasthani cuisine to aid in the production of the promotion, which includes foo from Jaisalmer, Sanganer, Ajmer, Jaipur and Jodhpur.
We tried multiple dishes from the menu, starting with an assortment of kebabs that were being dished out from a very elaborate stall outside Singh Sahib, which included Seekh kebabs, Maas ke Sooley, Murg ke Sooley, Malai Mushrooms, Achari Arbi and Paneer ke Sooley among others. Particularly delicious were the Maas ke Sooley – tender, spicy and full of flavor. Our meal continued from the buffet outdoors, where delicacies such as Laal Maas, Jungli Maas, Ram Khichdi, Turai Mangodi, Ker Sangri and various dals were available. The Jangli Maas was particularly good. Redolent of garlic, it used roughly pounded garlic and chili as the primary ingredients; I thought it much more interesting than the fancier and more elaborate Laal Maas. Similar was the case with the gourds stuffed and cooked with mangodis, similar to but different in flavor from the better known Punjabi vadis. I thought the Ram Khichdi too quite delicious! We ended with desserts including crisp malpuas and jalebis with rabri among many others available.
Dishing out some of the best Rajasthani cuisine has to offer, the Eros Hotel, Nehru Place has once again proven it takes its food very seriously indeed. If you’re fond of spicy food and enjoy experimenting with the many cuisines India has to offer, do visit Singh Sahib before dinner on the 23rd of November 2014.