THE EXPERIENCE OF TRAVELLING in Rajasthan rains is underrated. Outsiders don't usually associate the state with monsoons, but for those like me who hail from the state, showers in July come as a major respite from the scorching heat of May and June. They give a new lease of life to the parched land after nau tapa (nine days of extreme heat). Also, while travelling in the sultry summers is an ordeal, doing so in the winters has its fair share of challenges – hotels are saturated and atrociously expensive, owing to the peak tourist season.
The rains, thus, serve as the sweet spot, especially for a quick weekend getaway for those based out of Jaipur, Delhi or nearby areas. This year, when parts of Rajasthan received maximum downpours since the 1981 flash floods, we decided to brave the rains and visit Ananta Spa & Resort in Pushkar for a weekend.
As soon as we entered the premises, it felt like we were transported to a yoga retreat in Bali – lush green mountains in the backdrop, a Buddha statue in the courtyard, and water bodies (ponds, pools, puddles) peppered all over a section of the property – it was the greenest, most meditative we'd seen of Rajasthan.
As we entered the room, the welcome platter on the centre table instantly evoked the quintessential essence of Rajasthan. It consisted of dal moth namkeen (dry crispy chickpea coated with spicy and flavourful masala), mini malai ghewar (the state's traditional sweet dish topped with sweet cream), a small bundle of mathri (savoury flaky biscuit made of wheat), rose laddus, jamun flat sticks, and my favourite – khatta-meetha amla (gooseberries fried in sugar syrup). This carefully curated pyrotechnics of flavours was an apt beginning to what awaited us.
Our first meal at the property was the British-style high tea, for which they arranged a special seating at the back of their bar, which faced the green, thriving Aravalis. Our table was strategically placed under a narrow shed, so we could enjoy the serene breeze and the splendid views while also protecting us from the ceaseless downpour. For the high tea, we gorged on a hot samosa platter, a 3-tier stand populated with fruit tarts, blueberry cupcakes, banana bread, assorted cookies along with tea and coffee. I couldn't help but ask for another serving of the fruit tart – chilled whipped cream melting in your mouth as you bite on the succulent kiwis and apples, with a hint of mint leaves placed for garnishing.
Another special seating arrangement was made for a specially-curated dinner – lanterns and rose petals adorning the table under a dome-shaped structure next to the swimming pool. We munched on the chilli garlic peanut and the kimchi papaya relish, till we were greeted with the Tom Kha soup – a delectable mix of coconut cream and Thai flavours served inside a half-cut coconut. We'd already declared our favourite before the rest of the five-course menu arrived one by one – Som Tam and Yasai salads, Thai Corn Cake, Chilli Cheese Wonton, Chicken Satay, Phot Mun Goong (deep fried shrimp cakes). For the main course, by the time of which we were already full, we ordered a classic Thai Green Curry. We had to change our favourites by the end of the meal though, thanks to the creamy Mango Sago Pudding and the rich lemongrass cheesecake we indulged in.
Our culinary travel continued the next day. For lunch at their restaurant Oasis, we were served the Prasadam thali comprising food items used as offerings at temples. So there was the cashew nut curry, the kanji vada (moong dal fritter soaked in tangy mustard fermented water – a great local probiotic delicacy), aaloo-pyaaz curry, missi roti (made of mixed grains), thick buttermilk, rajbhog (a rasgulla variant dipped in saffron and rose water), and the Pushkar delicacy – malpua (desi pancakes fried in sugar). This well-rounded sumptuous meal was served in plates and bowls made of dried pattal leaves, and the buttermilk in a traditional kulhad glass, further enhancing their flavours.
We were off to Italy for dinner at their bar Float. It commenced with a cocktail-making demo by the bartender, a rose-infused gin & tonic – with lemon juice, rose petals, and rosewater adding to its freshness. The Italian feast that followed included a tomato and mozzarella salad steeped in pesto flavours, a mushroom cigar roll served in a nest of raw kidney beans, minestrone with cheese and cooked pasta floating on the surface, mushroom ravioli in arrabbiata sauce, beetroot risotto, basil leaves and cherry tomato pizza, and roasted chicken served with vegetables and mashed potato. The dessert platter – tiramisu, granola bar, chocolate ganache and macaroons – was the cherry on top, a perfect gesture to end the night.