Jodhpuri Food Festival in Taj Krishna

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oi-Staff

By Staff

Tuesday, November 18, 2008, 4:47

Hyderabad, November 14, 2008: The winter has set in and this is the time to enjoy some really tempting spicy food. So, how about relishing dishes developed and loved by the valiant warriors of Rathore clan? To give a taste of this royal cuisine, Taj Krishna, a luxury hotel, is hosting Jodhpuri Food festival from November 14 to 23, 2008 at Firdaus, a specialty Moghlai restaurant. Her Highness Maharani Hemlata Rajye of Marwar-Jodhpur is the spirit behind this festival.

Jodhpuri cuisine has evolved from the kitchens of the Marwar kingdom, which was renowned for age-old traditions of hospitality and food. It's famous for many game recipes that evolved with the love of cooking, eating and the passion for Shikar. Some of the well known game dishes patronised by the royals are Sweet Marwar Mutton, Mathania Mirchi, Saphed Murgh Akha Masala, Khad Khargosh, Patridge Biryani and Khargosh Kaachar.The secret ingredient used in Marwar's meat dishes is 'Kachri', a fruit found only in the erstwhile kingdom and collected after the monsoon rains and dried and stored as a powder or a dry ball for use throughout the year. Haldi (Turmeric), used regularly as a powdered spice, is actually a delicacy in Marwar. Junglee Haldi eaten whole as a vegetable is considered an excellent remedy for bone injury and joint pain.Marwar also has a selection of local grain that is used to make a mouth-watering selection of rotis and breads. From the Bajra (Millet, the staple grain of Marwar); they make the famed Sogra Roti. Makki (Maize), Moong, Mot, and Til (Sesame) are other popularly used grains and lentils that are powdered and used in a variety of recipes. Rabori, a childhood essential and favourite, uses guar, buttermilk and various spices that is simmered for hours and, as the mixture evaporates, flakes are delicately peeled off and preserved to make numerous Rabori dishes such as the Rabori ka Saag or Rabori ka Kheer.

The A-La-Carte menu for the festival will include dishes like Amal Vanaa, Bootha, Kheechia, Murgh Jail Kebab, Laal Maas, Junglee Maas, Safedh Murgh Akha Masala, Machli Methi Bagaar, Hari Mirch Khata, Chakki Ka Saag, Panch Kuta Saag, Churma, Makhi Ka Sogra, Yakhni Polough, Kalegi Raitha, Jahangiri Murg shorba, Bhuini Mirch Ka Shorba, Galafu Seekh Kebabs, Jhinga Balkas Rubina, Jhinge Ka Sala and Kacche Yakhani Dum Ki Gosht Biryani.

The festival also offers a range of desserts like Pista Kulfi, Rabari ka ladoo, Jalabi with Lacha rabari, Daal Badam chakki and Daal ka halwa.

Jodhpuri food Festival is a-la-carte for lunch (12:30pm to 3:00pm) and dinner (7:30pm to 11:30pm).

For reservations, call 6666 2323 Extn. 3306.

Taj Hotels Resorts and Palaces

Established in 1903, Taj Hotels Resorts and Palaces is one of Asia's largest and finest group of hotels, comprising 59 hotels in 41 locations across India with an additional 16 international hotels in the Maldives, Mauritius, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Rajput palaces, each Taj hotel offers warm hospitality, world-class service and modern luxury. The Taj, a symbol of Indian hospitality, has recently completed the centenary of its landmark hotel, The Taj Mahal Palace and Tower, Mumbai. Taj Hotels Resorts and Palaces is part of the Tata Group, India's premier business house. For more information, please visit www.tajhotels.com

For Further information please contact:

Uzzal Mohan, Vaishnavi Corporate Communications, Tel: 92462 15332, Mail: Umohan@vccpl.com

The Cooking Team

Her Highness the Maharani Hemlata Rajye of Marwar-Jodhpur

Daughter of the late Raja Shivratan Deo Singh of Poonch and Her Royal Highness Princess Nalini Rajye of Nepal, Her Highness had an idyllic childhood in the foothills of the Himalayas. After her schooling in the Welham Girls High School, Dehra Dun, she was introduced and married to the very dashing young Maharaja of Jodhpur, His Highness Gaj Singh II. Mother of two children, the Crown Prince Yuvraj Shivraj and Baiji Lal Princess Shivranjani Raye, Her Highness devotes much of her time to the management of the family's historic properties and in aiding and supporting the many communities of Marwar. Her interests and support ranges from education, womens' up-liftment, water management and medical aid for the underprivileged.

The Food Festival was a result of her Highness' interest in and respect for the techniques and art behind the cuisine of Marwar; "secrets", as she says, she "continues to discover". Recognising the unique and age-old methods that create a rare wisdom and offer great health benefits, Her Highness is pleased to champion the preservation and enhancement of this unique desert food culture….

Rani Bharat Devi

Hailing, as she does, from a great gourmet family, Rani Bharat's passion for cooking comes from her formative years in Bikaner. Married into one of the branches of the House of Jodhpur, her innate ability to merge old and new methods has led to the re-authentication of ancient Royal recipes, and brought back the magic to the palace kitchens.

Kanwarani Kailash Devi

Married in to the Thikana of Jhalamand, a prominent fiefdom of Marwar, the Kanwarani is an expert in Marwari Cuisine with a vast knowledge of spices and herbs.