Chalo Jamva

The elaborate cooking procedures, the special masala mixes like the cinnamon and sesame seeds powder, dry coconut, the use of ajwain, saunf with a dash of sweetness either from jaggery or sugar make for the profusion of flavours in the Gujarati food.

The starter menu for the Gujarati Food Festival at Taj Krishna is just that – a medley of tastes – that includes the much popular Khandvi, Dhokla, Hondvo, Methi na Muthiya that is also used in many a dish like quintessentially Gujarati Unndhiyu and Petis Corn Tikka – the corn pattis.

Gujaratis seem to have found the magic mix of lentils, flours, spices and vegetables making for myriad preparations, each distinct and awesomely delicious.

In addition to the Undhiyu that is usually made using the seasonal vegetables, the festival menu available on alacarte and as a thali at Taj Krishna includes Sev Tamatar using the ghati (savoury made using besan) in sweet sour tomato gravy, Bharela Ringan and Bhindi Masala that are the most common dishes across India, but each region does it so differently; spice mix along with dry coconut used for the filling in Brinjal and ladies finger before frying in oil makes for a fingerlickingly tasty version, Gujarati dal which again is a completely unique style of preparing the most common Indian main course dish, Dal Dhokali that is in itself one dish meal due to the spiced flour pancakes simmered in dal, and the Khadi with Khichdi.

The rice spread includes Khatta Meetha Bhaat and the breads like Methi Thepla and Bajra na Rotla combine well with the main course. The menu also includes signature desserts like Ormu (dalia pudding), Moong dal ka sheera and the Mohanthal – a Gujarati burfi made using gram flour and dry fruits. Without compromising on the flavours and ensuring the food stays true to its homeland, the chefs have brought in a piece of Gujarat to the land of Nizams.

Gujarati Food Festival
When: Lunch and Dinner till 30 September
Where: Firdaus, Taj Krishna