Chef Prabir Kumar Saha started his culinary career very early in life. He recalls a time when he was just a toddler and would stroll in and out of the kitchen while his mother prepared lunch. It was the vibrant colours of Indian food and the tantalising aromas that drew him towards the kitchen. Little did he know that his childhood fascination would help him discover his passion.
Chef Prabir, who works as an executive chef at Chokhi Dhani Resort in Jaipur, is passionate about good food and authentic flavours. Hailing from West Bengal, he has worked with several big brands in the hospitality sector in India and abroad with about 15 years of experience, at Taj, The Lalit, Ayada Maldives, and Ramada, to name a few.
With such a diverse experience, he delves deeper into Rajasthani cuisine. In conversation with Slurrp, Chef Prabir throws light on the nuances of this regional fare's popular non-vegetarian dishes, local spices, and more. Excerpts:
Q1. Given the vast diversity of regional cuisines, what makes the Rajasthani cuisine stand out?
Historically, the Rajputs made lasting contributions to the food and eating habits of the region, especially its non-vegetarian fare. The royals' food was inextricably linked to their lavish lifestyle. Hunting being a favourite pastime of the royalty, non-vegetarian dishes were mostly cooked with shikar, or game meat. This included animals and birds such as venison, wild hare, rabbit, pheasant, quail, and duck. The royal kitchens, or rasowaras, were sites of considerable innovation by the khansamas, or royal cooks. Recipes were zealously guarded and handed down from one generation to the next. In the 20th century, Rajasthani cuisine was a very popular cuisine that was expanded to other states during food festivals. Today, Rajasthani cuisine has gained global recognition for its rich flavours and spices.
Q2. How and when did you start cooking?
Since childhood, food has been my first love. The vibrancy of colours and tempting aromas from my home kitchen fascinated me, and I wanted to know more about the ingredients and the process.
Q3. Tell us more about the spices and ingredients that are specific to Rajasthani cuisine alone.
Rajasthani food is characterised by the use of Mathaniya chillies, jowar, bajra, wheat, gram flour, pulses, and oil seeds. Its distinct aroma and flavours are achieved by the blending of tamarind, coriander, ginger, garlic, chillies, cinnamon, cloves, cardamom, and rose water. Some famous Rajasthani dishes include pyaaz ki kachori, dal baati churma, mirchi bada, mawa lassi from Jodhpur, Alwar ka mawa, malpuas from Pushkar, and more. Rajasthani cuisine is also known for its delectable pickles and chutneys, which make the meal exciting and also aid digestion.
Q4. How would you classify Rajasthani cuisine: hot and spicy or mild? Could you give a few examples of dishes too?
Rajasthani cuisine has a proper balance of foods that are cooked using three components. Dishes made with wild berries, i.e., ker, like ker sangri, dal baati churma, ghewar, gatte ke pulav, etc., consist of proteins, fats, carbohydrates, and minerals. Lehsuni chutney, mirch ke tipore, and laal maas are a few of the dishes that are made using the spicy Mathaniya chillies and are part of the hot and spicy fare.
Q5. The non-vegetarian spread from the land of desserts is as huge as its vegetarian delights. What are some of the lesser-known meat dishes?
Rajasthani cuisine is filled with a variety of scrumptious dishes that were often served to Maharajas and Maharanis. Some of the top-notch Rajasthani meat-intensive dishes are:
Mohan Maas: Cooked in milk and cream and finally garnished with cardamom and cinnamon, Mohan Maas is a Rajwadi version of mutton curry.
Bhuna Kukda: Marinated chicken pieces are tossed in spicy and rustic masalas, with just the right amount of yoghurt.
Banjara Gosht: This dish is a simple yet scrumptious mutton curry with aromatic flavours of onion, spices, and herbs.
Jungli Maas: Rajasthani jungli maas is cooked without marination and with basic spices like red chillies, garlic cloves, and salt to make a hot and spicy gravy.
Machhli Jaisamandi: It is a fish curry. A rich and velvety gravy is made with cream and green chutney.
Khada Khargosh: This recipe is another treasure from the hunting days of Rajput kings. The rabbit is seasoned and rubbed with garlic and red chilli chutney. It is then wrapped in leaves and cooked in the freshly dug underground pits.
Maas ke sooley: This is a Rajasthani appetizer. The meat is marinated in traditional spices and barbecued on skewers over charcoal, which lends the meat a smoky flavor.
Q6. Since the desert land remains hot during most months, are there any specific foods that are included in the local diet to keep oneself cool and energized?
For the hot climate in Rajasthan, it is always recommended to opt for beverages like chaach ki rabdi, pudina chaach, keri ka panna, and raw mango launji. For meals, Rajasthani kadhi, ker sangria pickle, kachri ki sabzi, and pithod ki sabzi are the best-proven dishes for hot climates. Most of the dishes are made with tamarind, curd, mint, and raw mango, which help with digestion in the hot climate of Rajasthan and keep the gut light and healthy.
Here’s a recipe for mohan mass that you might want to try.
Ingredients:
• 1 kg mutton
• 2 cardamom pods
• 2 cloves
• 2 cinnamon sticks
• 1 chopped clove of garlic
• 1 teaspoon minced ginger
• Powdered red chilies
• 1 teaspoon coriander seeds
• 1 cup yoghurt
• 1 cup shredded coconut
• 1 teaspoon kewra water
• 1 teaspoon poppy seeds
Method:
• Make a smooth paste of curd, coconut, and poppy seeds.
• Once it is ground, take the mutton and fry it in oil.
• Take out the fried chicken and add ghee to the pan.
• In this, add cardamom, cloves, cinnamon, ginger, and garlic.
• Sauté it all together.
• This mixture is then ground into a paste.
• Fry ghee and this spice paste in a pan.
• Then add your fried mutton and combine it well.
• Pour in the smooth curd paste and combine everything.
• Add water, cover, and cook for a few minutes.
• Garnish with coriander leaves and serve hot.