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Shangri-La Eros New Delhi recently collaborated with Chef Pin and introduced a series of authentic regional cuisines where talented chefs took over Tamra, the hotel’s restaurant. The series began with Surabhi Bhandari, home chef under Executive Chef's guidance Gagandeep Singh Sawhney. She presented Marwadi cuisine for dinner and lunch buffet. The special Marwadi menu included delicacies such as Dal Pakwan, Jodhpuri Kofte, Dhaniya Badi, Moong Dal Kachori, Matar Gatte ka Pulao, Besan Chila Sabzi, Gatte Methi Dana Ki Sabzi and Gulab Jamun Ki Sabzi.
Sharing her thoughts on this fantastic cooking adventure at one of Delhi's finest kitchens, home chef Surabhi Bhandari states, “Marwadi cuisine is my soul, and I'm bringing back ancient heritage recipes. My motivation is my mother-in-law, who guided and taught me in my voyage as a culinarian.” The Marwadi treats were available during the dinner at INR 2,900 plus taxes and the lunch buffet at INR 2,650 plus taxes at Tamra.
All about Marwari thali
The climatic conditions of that area impact the cuisine of a region. For example, the Marwar region with little vegetation is arid but has a milk abundance – be it goat, camel or cow milk. Since milk can't be long-stored, it's converted into yoghurt and ghee with a longer shelf life. As a result, the cooking medium of most recipes is 'gatte ki sabzi' and 'kadhi', where yoghurt and ghee preparations are an essential aspect of Marwari cuisine. Moreover, yoghurt is consumed as a souring agent as tomatoes are exotic to Marwar.
Since the Marwaris were often on the road (primarily trading), their recipes were retained and consumed without reheating. In addition, numerous pickling methods are used to provide longer shelf life. Hence, chutneys, papad, and pickles are essential for Marwari cuisine.
There're pretty some Jains in the Marwar area impacting their cuisine made without garlic and onion. To make up for it, freshly pounded spices are used. Since the region has sparse vegetation, many kernels are used in the Marwari cuisine. Rice and wheat both need a lot of water, and so the selected grains are jowar and bajra.
If you still wonder what is unique about Marwari cuisine, Home Chef Surabhi Bhandari will tell you about it today. Everything is served on a Marwari thali, from kadhi to laal karba, so let's dig into its preparation method.
- Raab: Raab is a healthy, warm beverage made from bajra, also known as pearl millet flour, infused with ajwain and ginger, often served and prepared to strengthen a new mother's immune system or someone who has a congested chest or is low on energy. You can also serve it cold during summers.
- Dal kachori: Dal kachoris are deep-fried pieces of bread made with ground spices, sauteed dal and filled into a baking powder and maida cover. This is a roadside snack that you will discover in the famous Rajasthan regions.
- Marwadi kadhi: This kadhi is a spicy curd sauce served with cumin, basmati or steamed rice. Marwadi kadhi is a scrumptious, quick and easy recipe and doesn't take much time as it doesn't require pakoras.
- Papad methi ki sabzi: A tasty yoghurt based on popadum and fenugreek seeds curry – a Rajasthan speciality. This sabzi requires papad, besan/gram flour papad etc., to use in the curry.
