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Taj Krishna |Gujarati Food Festival at Firdaus

If there is one Gujarati statement that I’ve heard a million time, it’s “Chalo Jamva“ meaning “Let’s eat”. So when an invite for Chalo Jamva at Fridaus, Taj Krishna came through my inbox, I knew that I was for a treat to some of my favorite Gujarati delicacies. With delicately spiced curries to a myriad form of breads, pickles, chutneys and savories – a Gujarati meal is always an elaborate one.

 

Taj Krishna |Gujarati Food Festival at Firdaus

Taj Krishna |Gujarati Food Festival at Firdaus

 

Given the timing of the auspicious Navratri festival – Taj Krishna has partnered with Gujarat Tourism to curate an authentic, traditional Gujarati Food Festival for which cooks have been flown in straight from Amdavad.

 

Taj Krishna |Gujarati Food Festival at Firdaus

Taj Krishna |Gujarati Food Festival at Firdaus

 

Started off the lunch with Patras – a popular farsan of multilayered colcassia leaves stuffed with spices and steamed. One bite into it and you’d realize that the sweet-salty-spicy flavors will explode in your mouth, all at the same time. The appetizers also included Pettis Corn Tikki, Handvo – a savory steamed cake of lentils, Methi na Muthia – a fist shaped deep fried snacks of flour and methi, Dhoklas and Khandvi.  The exciting crunch and tongue tickling flavors of Methi na Muthia was quite good while Dhokla and Khandvi were some of the best I’ve had in recent times.

 

Taj Krishna |Gujarati Food Festival at Firdaus

Taj Krishna |Gujarati Food Festival at Firdaus

 

The dishes on the main course had so much to offer in terms of taste and different cooking techniques – all presented in a thali format. There was Valor Muthia Nu Shaak – made from walor papdi (green flat beans) and steamed fenugreek, Undhiyu – a mixture of seasonal vegetables and deep fried gram flour dumplings, Sev Tamatar Nu Shaak – made of tomatoes and sev (thin strands of deep fried gram flour), Kadhi, Gujarathi Dal and Bharwan Ringan – stuffed baby eggplants with potatoes. Each of these complimented perfectly well with Bajre ki Roti and Theplas. A Gujarati main course is never complete without the inclusion of Khichdi – the Bardoli ki Kichdi on offer was a class apart from the ones that I’ve tried before.

 

Taj Krishna |Gujarati Food Festival at Firdaus

Taj Krishna |Gujarati Food Festival at Firdaus

 

The dessert platter included Mohanthal – a melt-in-mouth cake with a texture of ghee-roasted besan, Moong Dal Ka Sheera and Ormu – a traditional dessert of broken wheat that is usually made on auspicious occasions. Each of these desserts were good in their own caliber.

 

Taj Krishna |Gujarati Food Festival at Firdaus

Taj Krishna |Gujarati Food Festival at Firdaus

 

All in all, the festive promotion that is on untill 30th September is a magnificent feast to relish all through Navratri.

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