In an Indian home if you are served with a thali, know that you are a revered guest and that a lot of effort has gone into plating and placing that thali in front of you. It's a tradition that goes back ages. The Royal Rajasthan Festival at the Daniell's Tavern, Imperial hotel, will give you a glimpse of the royal kitchen of Rajasthan where the thali will stand out for its variety, beauty and taste. The state is famed for its regal culture and it reflects on the cuisine too. Be prepared to taste a whole lot of meat including of course every one's favourite the laal maas, khutto murgo, khad ki murg - chicken cooked in an earthen pit which was really tasty and some of the yummiest of dal baati churma, ker sangri ki tikki, gatte ki sabzi Rajsathani mirch vada, bajre ki roti with piping hot jowar, bajra and mirchi rotis. We were invited to taste the festival which ended with a wide variety of deserts which thankfully were light on the sweetness. The lapsi was delicious and the ghevar with and without khoya and boondi rabdi was done to the point.

"The arid nature of the region, the extreme climatic conditions, scarcity of water and vegetation has witnessed evolvement of unique cooking styles and food habits of the natives that is noticeably different from other Indian cuisines. The Rajasthanis have moulded their culinary styles in such a way that many of their dishes can be shelved for several days and served without heating. The royal heritage of the region as well as the gastronomic enthusiasm among locals have led to a wide variety of delectable and exquisite Rajasthani dishes starting from main courses to snacks to sweet dishes. Some items like dal-baati-churma have garnered both national and international popularity among foodies,” says executive chem Prem K Pogakula who gave a live demonstration of the khad ki murg being cooked.

The festival is on till the 30^th April 2018

Dinner Timings: 6:30pm-11:45pm

Meal for two : INR 5000 + taxes without alcohol

The thali

gatte ki sabzi

 getting the khad ki murg - its wrapped in that tandoori dough

Chef Prem K Pogakula- Executive Chef with Chef Saurabh Chandel- Executive Sous Chef The Imperial

Meethi kachori along with nookti boondi, boondi rabdi and lapsi

Lapsi