Lulu Happiness February March 2017 Lulu Happiness February March 2017 | Page 52

EATING OUT
All these dishes in brass
plates, this ambience…
everything adds up to make
one feel like a member of
a royal family. Maharaja
Bhog has surely done
justice to its name
– Lal Bharathan
The starters - Papaya Mirchi Salad,
Rajasthani Mirchiwada, Dabei Dhokla, and
Kashmiri Dahiwada, accompanied with
Imli (Tamarind) Sweet Chutney, Pudina
(Mint) and a lemon wedge come in first.
The Mirchiwada and Dabei Dhokla, which
is made of fermented rice and masala from
Dabei region are mild but the tangy side
dishes balance the flavour. The Papaya
Mirchi Salad is crispy, spicy and tangy
while the Kashmiri Dahiwada made from
black gram is soft, sweet and tangy. Nuthan
mentions that this is a fresh and pleasant
break from the usual palate.
Our guests then move on to the main
course comprising Indian breads like Fulka
Roti, Beet Puri, and Peru Thepla with a
plethora of side dishes like Aloo Dilkush,
Chana Moong, Malai Kofta, Green Gujrat,
Rajasthani Kadhi, Rajasthani Dal, Gujarati
Dal and Gujarati Kadhi. The Fulka Roti
comes drizzled with ghee, while the Beet
Puri, as the name suggests, is flavoured with
beetroot. The guests then try the rice dishes
– Paneer Bhurji Pulao, Steamed Rice and
Khichdi, along with Papads, Garlic Chutney,
and Carrot Pickle.
Lal admits that though he usually prefers
spicy food, the mildly flavoured dishes
had left him pleasantly surprised. “The
Rajasthan Dal and Khichdi taste great
together,” he appreciates.
Finally, it is the time for dessert – Rabdi
Malpua, a thin pancake dipped in sugar
syrup and Fruit Float, a sweet dish made
of fruits simmered in milk. The chef Gulab
Singh makes a visit to our table and the
guests heartily compliment him for this
soul-satisfying treat.
52 LULU HAPPINESS FEB-MAR ‘17