Next on the #indiadiaries was a great lunch at the Taj Mahal Palace in town! We all had opted to stay there for a few days, just to be closer to some of the eateries out there.
The Taj has a few restaurants within the hotel premises and we were hankering for some Chinese food the day we checked in. It was pretty empty on that day so we got the full attention of their lead serving staff. His recommendations were on point and we ended up having a great meal there! The dim sum in particular was sooo good!
They were just in the process of preparing for the mid-autumn festival and as a result, we had the honor of seeing one of their head chefs belting out moon cakes while also teaching an apprentice! It was a delight to watch!
Spinach and potato koftas in a creamy tomato gravy (100% vegan )
I completely winged it but it worked and the dish was wiped clean. I know I've made a good dish when I see my Father in law and Dad take 3 helpings each 😁
I made the sauce creamy but adding blended cashew nuts but you can always make it indulgent by adding double cream to the gravy and a bit of paneer to the koftas. This recipe is def much healthier than my paneer kofta one.
If you're only making this, it serves 5 to 6 people.
Koftas (makes 20 koftas)
2 cups uncooked spinach chopped
1.5 cups boiled and mashed potato
2 slices of bread dipped in water.
Pinch of dried mango powder
1/2 tsp Cumin seeds
1 green chilli
1 tsp Cumin and coriander powder
Corn flour to roll koftas in
Oil for deep frying
1. Mix everything except the oil corn flour. Best to get stuck in with your hands.
2. Make into balls and roll in the corn flour then deep fry a batch at a time for 3 to 4 minutes.
4 Vine ripened tomatoes
1 inch ginger
3 cloves garlic
7 or 8 cashew nuts soaked in water
1/2 cup water
3 green cardamon
1 bay leaf
1 tsp garam masala
3/4 tsp Red chilli powder
1tsp Cumin and coriander powder
2 tbsp oil
1. Cook the tomatoes, garlic, onion, ginger and cashew nuts in the 1/2 cup water for 15.minutes the blend to. A paste. Wait for it to cool cool down before blending.
2. Temperature the whole spices in the oil for just under a minute then add the paste. Cock for 5.minutes until the oil separates.
3. Add the red chilli powder and coriander and Cumin powder. Cook for a few more mins..add more water and salt to get the consistency you want. I added about another cup of water and a 1/2 tsp of salt.
4. Add Kasturi methi and garam masala. Done.
Up next on the decadent #indiadiaries was my birthday meal at Dum Phukt in @itcmaratha. Now this was fine dining well at it's finest! The goto choice here is to do the prix fixe menu because you get a sampling of all the great Awadh food on offer!
The meal starts with their signature kakori kebab which is just melt in your mouth amazing. This is very reminiscent of Lucknow's tundey kebab. Served with a small piece of bread, this kebab is a beautiful way to start the meal. We were also served the murgh chandi tikka which is simple and luscious chicken kebab.
For the main course we were served another of their signature dishes the Shahi nehari which I love so much! The lamb shanks are so well cooked that they just fall off the bone. But the star in the main course was the Murgh Khushk Purdah!! I've eaten a lot of food at Dum Phukt but I had never eaten this dish before. Tandoori chicken pieces dum cooked under puff pastry! The flavor from the star anise just wafted through the air as soon as the puff pastry was broken into. Just amazing! All of this was had with an assortment of pickles and a big big basket of naan/rotis etc. These guys really know how to do their breads!
If all that wasn't enough, next on the main course was their Dum pukht biryani. This has to be one of the most subtle biryanis you'll ever have! It's rich though not excessively spiced which imparts a great fragrance to the whole dish. I saved some space for this through all the naan and was impressed!
We ended the night with some kulfi and a cake for me :) Of course, this place is super expensive. It will easily burn a large hole in your pocket but it's well worth the price!!
Today snack is Soan papdi (also known as patisa, son papri, sohan papdi or shonpapri), its popular dessert from north India. It has crisp and flaky texture and made from sugar ^^ For Indonesian this snack maybe similiar like "Arum manis" but soan papdi more dense, even it melted when you eat hahaha
Oh btw, it has mild smell of spice and its contain spice flavor too.
So my conclusion is for everyone who don't like something with spice flavor for example ppl around me like my bf @y.yama777 and my lil sist @nazwa_.lol xD I can say it's not theor fave 😬 however I still love it, since I love something with spice hahaha
So from me if you guys curious or interested, with this tasty and beautiful dessert but, unfortunately can't stand with spiece I suggest buy it with your friend or familly so you can share with them lol
In the end Happy snacking everyone ^^ #india#indiafood#asia#instagram#instagood#デザート