*New Cuisine Alert*

If you are a regular reader of the blog: Firstly, Thank you for your support. It is because of you, that we get the motivation to write on.

Secondly, you must be aware that we love to try out new kinds of food and write about them!

So, this post is all about the ongoing Rajasthani Food Festival at M Café, Marriott Whitefield, Bangalore. Although we have tried Rajasthani food before, we have never a part of a complete experience.

We have been to M Café before for other festivals but this festival is different from the others: the food is actually authentic & one of the best food festivals we have experienced.

For those who are well versed with this type of cuisine, we recommend visiting by the 6^th of April as the festival ends on this day. Whereas for people like us who do not have much of a clue but are willing to experience: this is a golden opportunity!

We had the pleasure of interacting with Maharaj Bhik Singh, a special chef from Marriot Jaipur who gave us a walkthrough of all the items. We’ll be talking about the highlights only. There was nothing worth complaining about as everything was perfectly executed. The only thing one needs to be careful about is that there are certain items which are an acquired taste & the first hit on the palate might not be a pleasing one!

So, now about the food:

Potato Gnocci with lamb ragout and cream of parcini

We, as in those who love food think about Cuisine in general but rarely do we think about the regions involved especially when it comes to foreign Cuisine. For us, there is North Indian, South Indian, Punjabi, Bengali etc. so the same applies for other Cuisines too!

So, this time we were invited to Alto Vino, Marriott Whitefield’s specialty Italian restaurant for experiencing their one of a kind North Italian Food Festival, specially curated by Chef Marou who himself hails from Northern Italy.

Although Italian Cuisine has the same base concept, different regions use different herbs and ingredients and techniques so there is a lot more involved than it seems.

We had Mr. Viraj Sawant with us for dinner who is a well-known sommelier and he talked a lot about the wines which he had chosen to pair with the food. We had two white variants and a red. The first one was citrusy and acidic, the second variant called Gavi had mellowed notes. Lastly the red did not have the kick we expected but had the correct amount of tartness.

We tried a set menu which was specially crafted for wine pairing. Let us take you through the highlights of our North Italian meal: