Not really a fan of the Rajasthani Cuisine, but a complete fan of the Sofitel Hotel at Bandra Kurla Complex I didn’t want to lose out on a meal at one of their restaurants.
Tuskers as a name evokes a very baronial feel , and I was all prepared to be intimidated by the restaurant. But the handsome, wise and comfortable Tuskers was the perfect setting for me to change my mind about the cuisine.
Maharaj Jankidas introduced the dishes by giving us the details of the ingredients. Much appreciated.
With a glass of the refreshing Lemon Shikanji and conversations of ‘vegetables, ghee and spices’ I
tried everything on the table- the pickle, green chutney, jaggery and the farsan.
This Pyaaz ki Kachori is sure to take you to the little lanes of Old Delhi waiting for the chatpata in the cool winter air.
Ratalo or sweet potato is widely used in North India and a good source of beta carotene which when consumed with a little bit of fat increases is uptake in our body.
Mathania Mirch Ka Paneer has that distinct reminder of Jodhpur. The soft chunks of paneer finely laced with the sharp mirchi just does wonders to your palate.
The Suwa Dal Wada, not one of my favorites because of the dill.
In the mains we had the Sangri ke Kofte. Sangri/Kandi/sumri native to this region is what I like. And having it in the Kofta form was just delicious. Chef Vaishnav has really outdone himself with this.
Kathiyawadi Undiyo just just delicious.
Dill is a good source of calcium, manganese and iron; and my mum has given up trying to get me to eat it. She did a double take when I told her that I took a second helping of the Suwa Palak Chana Dal, at Tuskers.
Besides this I was introduced to the Khoba Roti and Bikaneri Puri. Both a must try.
The desserts have to be given the right place and space (in the tummy) so I finished off the Malpua with Rabdi. Being a Sindhi, my maternal grandmother used to make Malpuas on occasions and I detested them then.. Now what’s happening to me?!
Tuskers Vegetarian Dining and Bar at Sofitel