Sugar and spice
I begin with the very Rajasthani dal-baati-churma — a puffed dough dumpling swimming in a base of lentil curry. I bite into the baati and have a spoonful of churma , a powdered sweetened cereal. It's delicious. The churma is coarsely ground wheat crushed and cooked with ghee and sugar, a popular delicacy usually served with baatis and dal .
Traditional favouritesI am at Spice Restaurant that offers a fusion of Gujarati and Rajasthani thalis. It is a part of Little Italy. Next, I sample gatte ki sabji , an all-time favourite Marwari recipe — besan flour steamed dumplings simmered in a buttermilk-laden tangy gravy. It makes for a perfect combination with the bajra roti . “We have sourced all the ingredients, from the gatte and channa dal to the garam masala, from Rajasthan,” says Chanaram Maharaj, the chef at Spice. Gatte made from dried besan flour is used in the preparation of gravies.
“We want to offer the predominantly sweet Gujarati cuisine and the spicy Rajasthani one on a single platter,” says Pradeep K Shetty, executive chef, Little Italy. They also serve the platter without onion and garlic, on request. And yes, the menu keeps changing every day.
You have the sweet Gujarati kadhi, a yoghurt-based gravy that contains chickpea flour and vegetable fritters, and a spicy Rajasthani counterpart, mirch vada, kachoris , many varieties of dhokla (sandwich, tiranga, khatta-meetha ), dal sabzis and a delectable line up of sweets from pineapple halwa and mango shrikand to aamras to choose from. “The Gujarati and Marwari communities love padwal (snake gourd) and we have included it in the menu. We spice up the khichidi with bay leaves and cloves for a special flavour,” adds Pradeep
My dinner platter arrives. I have tomato soup and enjoy the crunchy aloo vada (with a soft aloo stuffing), and khatta dhokla .
There is bhindi sabzi without onion and it makes for a good bite with the rotis . I sample the Gujarati kadhi and the delicious aloo raswala sabji that has juicy and soft potato in a tangy gravy. For a sweet finish, there is puran ki poli , pineapple halwa and the yummy dhoodh pak .
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“The Gujarati and Marwari communities love padwal (snake gourd) and we have included it in the menu. We spice up the khichidi with bay leaves and cloves for a special flavour,” adds Pradeep My dinner platter arrives. I have tomato soup and enjoy the
Squeeze out the excess water from the grated gourd and keep aside. In a pan, heat some ghee and add the grated vegetable. Continue stirring till the milk and the vegetable form a thick paste. Add sugar and ghee and continue stirring till it becomes
Garlic was at Rs 100 per kg, lemon Rs 120-160 per kg,, chili Rs 60 per kg, bitter gourd Rs 40 and tomatoes Rs 90 per 5 kg. There was no major change in the prices of ghee and sugar. The price of ghee were in the range of Rs 2520-2730 per 16 kg tin.
Have fresh citrus fruit juices. Even sugar cane juice or apple juice are good sources of vitamins. Consume lots of garlic, bitter gourd, basil leaves, fenugreek, turmeric, etc to enhance immunity. Stay from too much animal protein which is hard to
Many in-season vegetables and fruit, such as eggplant, cucumber, tomato, watermelon and bitter gourd, are considered to be cooling foods with a high water content. My grandmother always had a watermelon cooling in a well, to be sliced up and eaten on
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