What: Rasovara, the Royal Kitchen
Where: UB City, Level 2, UB City the Collection, Vittal Mallaya Road, Bengaluru. Phone: 080 22133400. Time: 12:00 p.m. to 3.30 p.m. and 7:00 p.m. to 11:00 p.m.
Ambience: Located in UB City, Rasovara has an alfresco as well as covered seating that allows you to take advantage of Bangalore’s weather. Done up in shades of wood with purple accents as well as outdoor wick furniture, the space is contemporary and traditional.
What we ate and drank: Rasovara, arguably India’s best known thaali restaurant is known to dish up meals fit for royalty. All these dishes are derived from secret recipes that are centuries old and mango being a favourite of the erstwhile royals and a meal here is a perfect tribute to all things Indian. Rasovara’s royal thaali is laid out in a special hand-made bronze plate and cups. The meal starts with a selection of welcome drinks including the tangy lassi and an old favourite Shikanji. The menu is a good mix of various choices and rotates and you also can choose from Mint Lemonade, and Kairi Nimboo Shikanji. Starters include the steamed farsan – the Shahi Dhokla, the Muthiya, a tangy raw vegetable preparation and the Chawli Methi Kairi made with fenugreek and has a nice crunchy taste. We also sampled some chaat including the Pani Puri served with two kinds of paani (water) and the Samosa that was crunchy on the outside with a lovely potato and pea filling. For the main course the menu includes delicacies like Dal Baati Choorma, a Rajasthani speciality that combines flavours of tangy, spicy and sweet with a dollop of ghee. The breads – Phukla, Makai Rotla and Kairi Moong Rotla team perfectly with the Shahi Malai Kofta a delectable curry made with khoya and a rich creamy gravy as well as the Rajasthani Gatte ki Subzi, made with local vegetables. The options served are huge and you are also offered additional servings! The rice options include the delectable Khichdi, Biryani and Curd Rice. To end the meal on a sweet note, try the desserts served on a wood platter including the Jalebi Rabdi, Kesari Malpua, Moong Dal Halwa and Apple Jalebi. The menu keeps changing every day and you will be treated to a variety of delectable vegetarian North Indian fare. This is truly a meal fit for royalty and you will feel like one when you have this meal.
What we’d eat again: Definitely the Moong Dal Halwa, for its brilliant taste and wholesome flavours. Cooked in ghee, this is a dessert that is a must have again and again!
Price Points: Rs. 1400 plus GST for two.
Here is a recipe of Kaju Katli by Hemaram Choudhary, Corporate Chef, Rasovara
Ingredients
1 cup cashews
1/2 cup sugar
1/4 cup water
1/2 tsp cardamom powder
1 tbsp ghee
Method
Grind the cashew until its fine powder. Sieve the mixture
In a pan add water and sugar. Stir the syrup till sugar has dissolved.
Add the cashew powder, cardamom powder and continue mixing till the dough leaves the pan.
Add ghee and continue mixing till dough is formed.
Grease the back side of a plate with a few ghee and transfer the mixture to the greased surface.
Roll out the mixture into a thick round using the rolling pin.
Cut the dough into diamond shape.
Kaju Katli is ready to serve.
This story appeared in Femina issue dated Oct 15, 2017 here:
