Recently during my stay at Radisson Blu Kaushambi Delhi NCR, I was invited for a Chef’s table session to celebrate Rajasthani Food Festival at their Indian restaurant Kama. This menu was put together by Chef Vishal Nigam.
The amuse-bouche was Guava Shooter with Shenga Chutney which is made of peanuts and red chilli. This provided perfect spicy and tangy start to the evening.
Vegetarian soup was Makai Ki Raab which was presented in a very innovative manner like a plant growing in a pot with the soup underneath the layer. It tasted as heavenly as it looks!
Non-vegetarian soup was Murgh Udaigiri Shorba which was presented in a unique manner to highlight all the ingredients and spices which went into the making of the Shorba. This was a perfect soup on a wintry evening!
Though I love Non-vegetarian and rarely like vegetarian food, I must mention the highlight of the evening for me was Bhutte Ke Kabab which were Kababs made up of Corn & Sweet Corn. It was a delightful mixture served with pineapple mustard chutney whose recipe we wanted to sneak out!
Next up was the Rajasthani Non-Vegetarian thali which not only had the legendary vegetarian dishes like Matka Makhan Saag, Bharwan Sanganeri Gatte and Rajwadi Paneer but also Non-Vegetarian specialties like Lal Maas and Murgh Ka Sweta. I relished the same with different varieties of rotis like Bajre Ke Roti and Makki Ki Roti.
I loved the way the dessert Lal Mohan was presented. It was totally covered in a white chocolate mould and had to be broken open by a wodden hammer.
Lal Mohan is like a Gulab Jamun stuffed with nuts like Pista, served on a bed of Malai Ghevar which is on sweet choorma.
Full marks to Chef Vishal Nigam who has created such a wonderful menu for Rajasthani Food Festival. Before joining Radisson Blu Kaushambi Delhi NCR, he had worked at The Leela Palace Kempinski, Udaipur so he is no stranger to the cuisine!
The festival also gave a wonderful opportunity for me to meet and interact with one of the chefs I most admire, Chef Roshan Mendonsa who is the Executive Chef at Radisson Blu Kaushambi Delhi NCR. I had been a fan of his work at Hilton Embassy Golf Links in Bangalore where he used to work before.
The Rajasthani Food Festival at Radisson Blu Kaushambi Delhi NCR transported me to the sand dunes of Rajasthan with their authentic flavors and the Ghazal songs being played live set the perfect ambiance too!