Khad Khazana
Pic courtesy – ITC Sonar
 
     Everyone talks about the rich culture and heritage of India…from the different art forms to textiles to a million other things that signify it. But none illustrates this statement better than the cuisine of our country. A distance of a few kilometers will see quite a change in the ingredients being used or even the method of preparation. I was not aware how many different tastes can emerge from the same area until I attended the Khad Khazana festival at ITC Sonar. Like a whole lot of people I assumed that the food would be more or less uniform coming from a particular region. Boy was I wrong 🙂 Very thankful to the PR of the chain for extending me this invitation.
 

Khad Khazana
Eden Pavilion

 

“Khad Khazana at Eden Pavilion, ITC Sonar from 12th to 21st September, 2014. Part of the dinner buffet (Rs. 1850/- plus tax per guest)
 
 
Slowly cooked in a sandpit heated with coals. Take in the fragrance of marinated vegetables and meat simmering for 3 to 4 hours. Khad cuisine is intrinsic to the regions of Marwar, Mewar, Shekhawati and Hadhoti. The subtlety of vegetarian as well as rich non-vegetarian hunter’s fare are enhanced with the spice of Mathania Chilli, Jodpuri Longi Mirch, Pipla Mool and Pipal. Taking in the nuances of Jain cuisine cooked without garlic and onions as well as Marwari  culinary traditions.
 
 
Chef Kailash Maharaj born and brought up in the Newai district, honed his culinary expertise in the rustic kitchens of his village. He specialized in Marwar Barbeques and served the royalty of Udaipur and Jaipur. He has showcased this unique cuisine across the country as well as abroad.”
Khad Khazana

 

     Sonar is one of my favorite hotels in the city. I love the feel of spaciousness when one enters it and what brings utter joy to my heart is the presence of this huge body of water which you can glimpse through the glass walls there. The entire effect is so serene…the soft ripples on the surface…the floating lotus pads…sigh! It is the place of choice when the IPL is on and you will find the Kolkata Knight Riders residing there. Not to mention it is the hotel that Sharukh Khan resides in whenever he is in town 🙂

Khad Khazana

     A group of us gathered as we sat down for the meal. Chef Kailash Maharaj joined us at the table in his traditional attire and shared stories with us of the time he served under Gayatri Devi or as he affectionately called her Rajmata (Queen mother) in between explaining the various courses and special ingredients used. We started our meal with Pudina ki Shikanji which reminded me of the chatpata water you get with the gol gappas of Delhi. I was expecting it to taste like that but was quite surprised to find it sweet. Then we were served with Kairi ki Chhaj which tasted very similar to Aam panna to me. While we waited for the appetizers to come in we munched on the mathri and shakar para that were gracing the table. Usually mathri’s can be oily to taste but these felt so light and non greasy it left me wondering if they had been baked (but no they had been fried).

Khad Khazana

 

Khad Khazana

     Next came in the appetizers – Kamal Kakri ki Shami and Paneer ka Sula served with Dahi Aachar (a pickle made with yogurt! Imagine that 🙂 Super yummy). I would have never eaten Kamal kakri (lotus stem) but this one was really good and the paneer (nice thick slice) with the dahi was just too good! Between discussions of folk lore and urban legends we were served the main course. Being a vegetarian I got a serving of rice, Khadrer Tamater ki Subzi, Khad ki Sangri, Khad Bharwa Mirch, Khad Rilhau Khadi, Gawar Phali ki Subzi, Bikaneri Khichdi and Bapla Bati & Matki Dal (no Marwari meal could be complete without some good old dal, bati and churma 😉 ). Phew! It was a lot of food. Though utterly delicious I could only sample a little of each as I was quite stuffed to brim given the variety and richness of the fare. But the Bikaneri khichdi was my favorite by far and a complete meal of its own. Apart from that I really liked the paneer preparations.

Khad Khazana
Chef Kailash Maharaj sitting in the middle discussing the ingredients of the dishes

     Even the non vegetarians were quite happy with the meat courses and quite surprised to find that some of them had been made without onion or garlic. At one point, all conversations had come to a halt as everyone sat back and relished the food on their plates 🙂 Mind you we had quite a frenzy of discussions flying about us with the stories and descriptions that it took me sometime to realize everyone had just stopped talking at one point and were quietly enjoying their meal while the chef watched us with a smile on his face. Even though stuffed to the brim one can never deny dessert! And we were served some traditional ones albeit with a twist. The chef had prepared Jari Phal Choorma, Doodhya Kheech and Dil Khuser for us to savor.

Khad Khazana
On the left: only have the meal yet served. On the right: Dal Bati

     He mentioned that each day would have something different to offer on the menu and some cult favorites like Ghewar, Gond ke Ladoo etc. too would find their way. Though being a Maru myself I never thought I had experienced any Marwari cuisine coz frankly we don’t have a lifestyle like that at all. But sitting through the meal made me realize how much my parents had actually introduced me to its food culture if not anything else and I could recall their fondness for some of the things on my platter. Truly brought back some childhood memories. Now if only I could have packed off some Gond ke ladoos for my mom 🙂

Khad Khazana
The dessert platter

     It was quite an experience to sample the festival in all its glory. If you have a fondness for Marwari cuisine or want to experience a small part of a rich cultural heritage then do head down to the Khad Khazana festival. They have something for everyone…I walked away quite sated and happy to have experienced a part of my culture. More than that having relieved some fond memories of my childhood and my parents 🙂