The Everest Hotel is hosting a Rajasthani food festival and they are calling it ‘Rangeelo Rajasthan’. The festival began on December 1 and, as the name suggests, it features Rajasthani cuisine, deeply rooted in the culture of shikar (hunting) by the Maharajas of the region, which, according to the organisers, reflects the influence of water scarcity and climatic conditions in the region.

Maitreya Sen, the executive chef, shares that the festival features recipes from the royal kitchens of Rajasthan, some passed down through generations and others lost to time. He adds that his team is ready to unveil hidden culinary secrets, with Daal Baati and Churma taking centre stage alongside a diverse array of Rajasthani delights. Special spicy chutneys, sourced directly from Rajasthan, add an extra kick to the feast.

Akhil Pandey, the food and beverage manager, expresses the hotel’s commitment to showcasing authentic regional specialities and meeting the unique demands of customers through regular festivals and promotions.

Chef Khagendra Nayak highlights the menu’s stars, including Ker Sangri, Paneer Papad, the fiery Lal Maas, and the aromatic Adraki Murgh Mathaniya. Food lovers can feast on these dishes at ‘THE CAFÉ’, located inside the hotel premises, every day from 12:00 pm to 10:00 pm till December 22.

As the Rajasthani music echoed through the speaker, I tried out six of the chef’s specials. The starter, called Masala Chaas, arrived at the table, and the very first thing noticeable about the dish’s taste was its freshness. This traditional Indian buttermilk infused with spices is a perfect blend of tanginess, spiciness and coolness.

The first sip introduces you to a zesty sensation, thanks to the hint of cumin and black salt. The cooling effect follows immediately. The yoghurt base provides a creamy texture, balancing the spices.

What makes Masala Chaas stand out is its versatility. It complements various dishes, from spicy curries to light salads.

After trying out Masala Chaas, I was in the mood for something saltier—something a bit less adventurous. Then arrived the Dal Vada, a traditional Indian lentil fritter with a perfect balance of spices. The exterior was crispy, offering a satisfying crunch that gave way to a soft and well-seasoned interior. The use of various lentils added depth to the flavour, and the subtle hints of cumin and coriander added a fragrant touch without overwhelming the palate.

Also, the dish was accompanied by a tangy tamarind chutney, and the presentation was simple yet inviting. Its golden brown hue and aromatic appeal made for a satisfying starter.

The next starter was the Mirchi Vada. As the food was served, the mirchi (chilly) got my taste buds a little worried. When I took a cautionary bite, I was actually delighted. The vibrant green capsicums were carefully chosen for their heat and flavour. The artful stuffing and a mix of aromatic spices transform these chillies into a tasteful masterpiece.

The first bite is a bold explosion of flavours—the slight taste of heat from the chillies is balanced by the rich and earthy notes of the stuffing. Cumin, coriander and mustard seeds play a symphony on the taste buds, creating a melody that is uniquely Rajasthani.

The next dish, which was the first of the two main dishes, got me more excited. When pieces of chicken are served on the plate, there is nothing more a chicken lover wants. Named Shekhawati Murgh, this dish contains smoky-flavoured pieces of chicken marinated in a variety of spices that include cumin, coriander and aromatic garam masala.

This marinade gives away a depth of flavour that is palpable in every bite, creating a harmonious union of spices and juiciness. Slow-cooked to perfection, the Shekhawati Murgh achieves a balance of smokiness that comes along with tenderness, and this makes it perfect as the main course.

The dish’s rich, delicious golden tone makes it a visual feast as well. The chef sent out the food, keeping in mind the contrasting flavours. After we were done with the Shekhawati Murgh, we were served the Dal Baati Churma. The velvety taste of the dal comes from a mixture of lentils cooked with aromatic spices. Again, cumin, coriander and a light taste of garam masala dance on your palate.

The Churma is a delightful surprise that counterbalances the dal’s savoury undertones. Ghee and jaggery enhance the broken wheat to produce a delicious combination that lends a hint of sweetness to this otherwise savoury meal. I would recommend you share it with the table, as it is a bit hefty.

No matter how heavy the main course is, there is always room for a sweet dessert. So, when a warm and soft-looking Gulab Jamun was placed in front of me, I just couldn’t say no. This dessert needs no introduction. The irresistible Gulab Jamun, a bite-sized delight soaked in fragrant sugar syrup, is a symphony of sweetness that captivates the senses and brings joy to every dessert lover.

Crafted from khuwa (reduced milk) and a hint of cardamom, the Gulab Jamun is a perfect sphere of softness, offering a melt-in-your-mouth experience with each delightful bite. The golden brown exterior provides a gentle softness, giving way to a warm, velvety interior.

Gulab Jamun isn’t just a dessert; it’s a celebration. Whether served warm or at room temperature, each piece is a small, sweet revelation that brings people together in shared moments of joy.

Rangeelo Rajasthan Food Festival

Location: The Cafe, The Everest Hotel, Baneshwar, Kathmandu

Opening hours: 12:00 pm to 10:00 pm

Parking: Available

Smoking: Not available