A sweet trio: Aloo ka Halwa, khajoor ka meetha and ghevar topped with nutty rabdi.
There’s something exciting cooking in the kitchen of Varq, the speciality restaurant at Taj Mahal Hotel, Mansingh Road. Chef de cuisine Rajesh Singh has curated a meal that draws on the culinary traditions of Mewar, but is light and modern at once. In a six-course menu, Singh has transformed some classic dishes from Rajasthan into signature dishes.
For the appetisers, there are lamb chops cooked on a charcoal fire and chicken cooked in milk solids (khoya) with short crust pastry and the two are served together as Paasley Angeera and Murgh Hawa Mahal. The classic Rajasthani dry, spicy vegetable made using ker sangri, wild berries and stem from the desert, is cooked with spinach and corn and served as a patty – the Palak Makai and Ker sangdi wadi.
Gatte ka saag
For the main course, there are dishes such as Gatte ka saag, made with spiced lentils and spinach and Safed maas, tender spiced lamb cooked in yoghurt, cream and cashew paste. To go with these dishes, there’s the famous moong dal pulao better known as Mangodi ka pulao, dal banjari made of spiced lentils and various kinds of breads including the popular makki di roti made of maize flour and corn meal. There’s a raw mango drink or Khatte aam ka sherbet to wash down this meal.
To end the Mewar feast, there is a trio of desserts including khajoor ka meetha made of dates, aloo ka halwa and ghewar, the festive sweet made of dried fruit, sugar syrup and flour.
Where: Varq, The Taj Mahal Hotel, New Delhi, Number One, Mansingh Road
When: Until September 5,
Phone: 011-6651 3151
Cost: Rs 3,500 plus taxes