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Chef Asma Khan, an India-born London-based celebrity chef, has been exploring the magic of food once again, this time in the peaceful retreat of Gwalior Palace in the heritage gardens of the Scindia royal family. In a video that she posted to social media, the celeb chef shows a woman grinding garlic with a stone ‘sil batta’, a traditional tool similar in function to a mortar and pestle. She then pans over a grand breakfast feast that seems to include lots of fried treats like samosas, bhajias, baatis and much more. She also notes, “The freshly ground garlic chutney was divine with the parathas.”
The feast was hosted by Seeti Movement (@seeti.movement) an organisation that describes themselves as “A modern-day catalyst for India's food and hospitality industry, bridging gaps across diverse sectors.” The event played host to dozens of guests from the F&B world, all gathered at the Jai Vilas Palace to celebrate the history and richness of its food and culture.
Gwalior's culinary heritage bears the influence of various dynasties, including the Gupta, Sindiya, Mughal, and British. As time passed, the fusion of these diverse food traditions shaped Gwalior's distinctive cuisine. This event beautifully showcased the richness of Madhya Pradesh’s history and cuisine.
If you’d like to make your own fiery garlic chutney, here’s a recipe to try:
Ingredients:
- 14-15 cloves of garlic
- 7-8 dried red chillies (Mathania chilies from Rajasthan are recommended)
- 1 tbsp lime juice
- 2 tsp roasted saunf (fennel seeds) powder
- Salt to taste
Method:
- Soak the red chillies in hot water for 5 minutes to enhance their colour.
- Grind all the ingredients (garlic, red chillies, lime juice, fennel seeds, salt) to form a fine, thick chutney. Add water in small quantities while making the paste.
- Lahsuni chutney pairs excellently with Jowar or Bajra ki Roti (Bhakri).
