Celebrate the monsoon with Maharashtrian food, at Firdaus at Taj Krishna. The festival is on from 24th July to 2nd Aug. The timings are 12:30pm to 3pm for lunch, and 7:30pm to 11:30pm for dinner.
There's more to Maharashtrian food than Batata Vada and Missal, and at Firdaus, you will get to explore its vastness. Chef Gopal Verma from Masala Craft in Taj Mahal Palace & Towers has been specially flown down to recreate the cuisine.
The menu for the festival includes soups & starters, like Tomatar Saar, Kokum Saar, Sol Kadhi, Sabudana Wada, Aloo Wadi, Kothimbir Wadi, Kobi Cha Wadya, Moong Dal Wadi, Karwari Jheenga, Squid Fry and Thali Peeth.
The main course offers a bouquet of Marathi favorites, inlcuding Kolhapuri Kheema, Kombdi Chi Kadi, Kombdi Vade, Malwani Fish Curry, Malwani Prawn Curry, Pitala, Valachi Bhirad, Kolhapuri Usal, Misal, Aloo Puneri, Dalimbya, Farasbichi Bhaji, Gobi Mutter Rassa, Amti Dal, Varan, Vangyache Bharit, Masal Bhaat, Steamed Rice, Puri and Bhakri.
For sinful indulgences at the end, you can have Shrikand, Amarkhand, Amras, Khobra Pak, Kesari Sheera and Basundi. In addition to the meals and snacks, there's a long list of chutneys, too, including Green Coriander Chutney, Peanut Chutney, Coconut Chutney and Garlic Chutney.
Maharashtrian cuisine covers a wide range, from being extremely mild to very spicy, and offers an assemblage of simple vegetarian food as well as exotic seafood. Different regions of the state offer a rich and varied spread of dishes. The cuisine is a blend of Malvani, Gaud Saraswat, Brahmin and Goan style in the coastal and Konkani regions, and the Varadi cuisine of interior Maharashtra.
Please contact 6666-2323 for further details.