21/11/2018
Last weekend I had the privilege of experiencing one of the rarest and ancient cuisine that is barely known to us (other than those who belong to that community of course).
I was a bit skeptical to explore this cuisine as it is predominantly non-vegetarian and
wondered what would be in store for a vegetarian like me. Yet it piqued my curiosity and I really wanted to see what it has to offer.
This cuisine is an amalgamation of different cuisines yet has a unique identity. It has no geographical barriers and yet adapts itself to the regions and churns out the best of delicacies that are super duper rich in nature and are a feast for the senses.
Any guesses? ;) Yes, we're talking about the Kayastha Cuisine that has its roots in the Kshatriya clan and it is believed that
the Kayasthas (The Bacchhans, Mathurs, Saxenas etc all belong to the Kayastha community) once used to be the admins to the Mughal rulers back the age.
Basically, Kayastha cuisine uses ingredients and spices that create a fine balance in the dishes.
I was invited to a tasting session of Kayastha cuisine of Uttar Pradesh that was curated by Chef Sugandha Saxena (Su Chef) who hails from Delhi and is a Kayastha food specialist, and had learnt a lot of dishes from her grandmother. The Jacaranda, at WelcomHotel Bengaluru - Member ITCHotel Group, Bengaluru
Su Chef put together this wonderful meal that you'd want to try it yourself.
Here's what we ate:
Phale - urad dal roundals - ( made by stuffing wheat dough with urad dal, boiled it then sauteeing bit in meethi dana and red chilli)
Mawa tikki - richness of dryfruits and cream in a patty
Takke paise - besan roundals ( Version of gatta curry) it's sautéed in garam whole masala
Daal zardi - urad dal with hing whole red chilli fiber
Lazeez paneer - velvet gravy with richness of cashews
Gulkand kheer - made of roses
Pista Halwa pure pista Halwa (A MEAL BY ITSELF)
Mattar ki tahri - up style pulao with whole garam masala ghee and peas.
Romali roti
Lachha onion ginger and green chill
