It’s time to tease your taste-buds with culinary secrets from the coveted jungles of the country. Taj Safaris bring together the most thrilling experiences to indulge in ‘The Food Safari’ in association with MKT, The Chanakya.
The doors to the menu from the wilderness were open from 14 to 23 September. Food lovers were treated to cuisines from the tribal areas and villages near popular national parks of the country.
An army of culinary experts from Taj Safaris, led by Chef Mukesh Kumar, conjured up the taste of the jungles with selected recipes from each of the Safari lodges in Pench, Kanha, Bandhavgarh, Panna and Chitwan.
At MKT at The Chanakya, Taj Safari offered a staggering 17 different cuisines. With the forest as a visual backdrop, food connoisseurs were transported to a different world where nature mingled with the aroma of an assortment of dishes.
The ‘food safari’ began with the mouth-watering Bhutte Ki Kees – a dish made of grated corn cooked with milk, asafetida, mustard seeds, chillies, lemon juice and turmeric.
Aloo Papadi chat made with finely cut aloo, kabuli chana (chickpeas), pomegranates, spices, sweet yogurt, and tamarind and mint chutney appealed to the taste buds of the guests.
Next was the main course dish, Chhachiya Aloo, which is a potato dish with mustard, curry leaves cooked with buttermilk. Chhachiya Aloo was served with chapattis.
The Chhachiya Aloo was followed by Kudak (steamed arbi), a Khatta Mitha Baingan and Jungle Bhaji, which is a dish made from spinach.
After the ‘hunter’s perfect meal’, came the sweet dish. Two deserts — Khoe Ki Potli and Jungli Platter were simply irresistible for the food lovers.
Khoe Ki Potli is a dish with is blended with sweetened milk and paneer. The combination is later baked into a pastry. The crispiness along the outside ridges of the pastry will make you have one more bite of it.
The Jungli Platter included Kheer, Palak Halwa and shot of milk Shikanji which tastes more like Kesar milk.