Sattvik Bhojan at Masala Klub | Taj West End | Bangalore
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| Pure Vegetarian Sattvik Thali at Masala Klub, Taj West End Bangalore |
Being Non Vegetarians we hardly have food that has no meat in
one meal, let alone a pure vegetarian meal. So, when we were invited to taste
the food at the Sattvik food festival going on at Masala Klub located in Taj
West End, we were happy to give it a shot. Sattvik Food is often called as the
cuisine of Gods. Originated from the Holy Land of Varanasi, this cuisine is
made with great care for the Kashi Naresh till date. The Royal chefs have to perform
a series of rituals even before beginning with the preparation for the food.
Sattvik Bhojan is not only pure vegetarian food, but is also
calming for your body. So, let us take you through what the menu at Masala Klub
has to offer from this cuisine.
They start with serving Dhuan Chaas and Ramnagar Ki Lassi.
The Dhuan Chaas was a normal chaas which had a lovely smoky flavour topped with
coriander and the Lassi was delicious , had the perfect consistency and the
almonds added a nice crunch.
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| Ramnagar ki Lassi , Dhuan Chanss |
The Appetizer was Chatpati Samosa Chaat and Chatpati Adrak Matar
ki tikki. The samosa chaat was delicious and the adrak matar ki tikki was done exceptionally
well. The portion is perfect as an appetizer, but these are so delicious that
you would crave for more and more of this!
The main course is served in a thali format which has a
number of vegetable dishes, a few curries and a dal accompanied by rice and
breads.
The Puri and phulkas were done well and the rice was cooked
to perfection. The addition of the ghee gives it that banarasi touch and makes
it so delicious! These are perfect accompaniments for the curries. The Aloo
Chokha is something any Bengali can relate to, mashed with a generous dose of
mustard oil and flavourful herbs. Baingan Kalounji was the only dish we believe
could have been better as the brinjal was lacking flavours. Bhindi Bhujia was a
nice and mild preparation.
Banarasi Kadhi Pakodi was abundantly flavoured and we
relished it with the Ghee rice. Now, the best dishes that stood out were Makai
palak, Nimona and Hing Jeerey ki Tadkey wali dal. Makai palak had soft corn
kernels in delicious spinach gravy, it was exceptional and we couldn’t have
enough of it. Nimona, a unique dish made with winter peas paste and generous
amount of asafoetida , was a delight to the taste buds.
Lastly the best of all
was the Hing Jeerey ki Dal, anyone who is a pure vegetarian in India would know
that asafoetida is a key ingredient in pure vegetarian food preparations and
this dal was proof that pure vegetarian food can be delicious with just a pinch
of this. I(Priyanjana) could just have that dal with rice and would be content
with it!
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| Kesari Rasmalai |
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| Paan aur Gulkand ki kheer |
We ended the meal with two desserts, Rasmalai and Paan aur
Gulkand ki kheer. The Paan aur Gulkand ki kheer was something we had for the
first time, Paan being a very strong flavour has to be used in moderate quantities
or it can break a dish. Thankfully this kheer had the perfect amount of the
Paan flavour and we really liked it. The rasmalai was perfect and we were happy
that it wasn’t overly sweet like we usually find it to be.
The menu is alternating and would have different set of
dishes alternatively. The Festival is on till 12th of this month so,
we would request you to hurry up and visit them!
We would also request you to come with us for a video tour as we take you through the menu in the video below! This is a new initiative by us! Please do subscribe to our YouTube channel for more.
Till then,
Bon apetit
2 comments
Wow mouthwatering and very tasty looking recipe. I will definitely try this at home.
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