To usher in the auspicious Maharashtrian New Year Gudi Padwa, Taj Krishna is hosting a Maharashtrian food festival from 11th to 20th April, at Firdaus, the specialty Mughlai restaurant. Chef Prakash Konsare and Chef Vittal Kamble from Mystic Masala in Taj Blue Diamond, Pune, have been specially flown down to recreate the cuisine.
The a la carte menu for the festival will include dishes like Solkadi, Masala Chaas, Prawns Koliwada, Tawa Macchi, Komdi Chi Pathra, Kothmir Chi Wadi, Alu Chi Wadi, Baby Corn Bezule, Tomato Chi Saar, Komdi Chi Saar, Jhinga Peshwa, Jhinga Karwari, Macchi Curry, Komdi Kolhapuri, Komdi Cha Rassa, Shukha Mutton, Mutton Padarassa, Methi Wadi, Batata Rassa, Bharelli Bhangi, Subz Kolhapuri, Cauliflower Dobli Mirchi, Shukha Aloo, Vatana Chi Ussal, Vala Chi Ussal, Pau Bhaji, Vada Pav, Varan, Amti, Masala Bhat, Varhadi Aloo Bhat, Saada Bhat, Jawarchi Bhakhri, Nachani Bhakhri, Chapati, Phulkas, Puran Poli, Banana Seera, Doodhi Chi Kheer, Basundi and Srikhand.
Maharashtrian cuisine covers a wide range, from extremely mild to very spicy dishes, and offers an alluring assemblage of simple vegetarian and exotic seafood for gourmets. Different regions of the state offer rich and varied varieties of dishes, many of which have become a rage all over the country. A blend of Malvani, Gaud Saraswat, Brahmin and Goan styles in the coastal and Konkani cuisines is as enchanting as the Varadi cuisine of interior Maharashtra.
In addition to the meals and snacks, the list of mouth-watering, spicy hot chutneys is long and appealing, too, and includes green coriander chutney, peanut chutney, coconut chutney and the famous garlic chutney. There is more to Maharashtrian food than Batata Vada and Missal, it is just that people are hesitant to explore the vastness of the regional cuisine.
The Maharashtrian Food Festival is on for both lunch and dinner. Please contact the venue at 2339-2323 for further details.