Feast like a royal

EXPLORE SOME RARE RAJASTHANI DELIGHTS AS CHEF SAURABH UDINIA TAKES US ON A CULINARY SOJOURN OF ROYAL DISHES AND THEIR COOKING TECHNIQUES

500 gm yoghurt 250 gm ginger paste 250 gm garlic paste 200 gm chilli flakes 200 gm onions 1 gm cloves 100 gm turmeric 300 gm chilli powder 250 gm cashew nuts 100 gm papaya paste 20 gm green chillies 520 gm mustard oil 50 gm chopped coriander Salt to taste 20 gm sugar 2 rabbit legs and breast 500 gm whole red chilli 1 can tomato paste 250 ml malt vinegar

METHOD

Soak red chillies in malt vinegar overnight. Grind them by using a blender and make into a fine paste for marinade.

In a medium hot pan, cook the red chilli paste by adding oil and cook it till the oil gets separated and keep it aside.

For the marination, mix the dry ingredients together in a dish, thoroughly combined. Smoothen the rabbit legs, and transfer it into a pan covering it up with dough.

Once the marination is done, roast the rabbit in a pit by covering it up on even temperature.

Once the rabbit is cooked, remove the dough and cloth. Keep it aside.

Transfer the rabbit on a serving tray with the juices left over in a pan.

Pour the juices evenly on rabbit and serve with hot breads and garnish.

India is renowned for its delectable regional cuisines and unique cooking styles. In this foodie’s paradise, royal cuisine commands a special place. And which better place than our very own Rajasthan to experience the luxury of royal feasting?

Typically, Rajasthani cuisine has an equal offering of vegetarian and meat-based preparations that have graced the great dining halls of Rajasthan’s royalty. Here are some culinary offerings in a modern and contemporary avatar that will leave your taste buds craving for more…

Thikra — This is used to cook Thikri ki dal, one of the oldest recipes from the state. It is made of lentil and has a stewlike consistency, which is cooked in a traditional clay pot. Thikra adds a palatable and earthy flavour to food.

Chulah — It is a classic handmade stove created out of mud and husks, which uses cow dung and dried shrubs as fuel. It lends a smoky flavour to food and is used to make bajre ki roti — a flaky Indian bread which comes with the goodness of wholesome nutrients.

Pit (khud) roast — Khud khargosh (roasted rabbit) is another popular and succulent classic delicacy of Rajasthan. Fresh rabbit meat is marinated and filled with spices and nuts, after thoroughly skinning and cleaning it. It is covered with dough, wrapped in a wet cloth and dipped i n watered mud. Once the preparation is ready, an open wood-fired pit is used to cook the rabbit meat. Since it comes in direct contact with the fire, it imparts a unique roasted flavour to the marinated meat, due to the nuts and spices. Once ready, the cloth is removed and the succulent and mouth-watering Khud Khargosh is ready to be eaten

with roti. Patthar cooking — This is a unique technique where marinated chunks of meat are cooked on flat stone slabs and heated over burning embers. This is a popular technique used by people living in the desert, as well as hunters and travellers. Sooley — Sooley refers to tender morsels of marinated meat. Sooley meat mostly comes from wild boar spare ribs (bhanslas), which is an expensive variety of meat in the region. The meat is marinated with hung yoghurt, browned onions, ginger, coriander, red chillies and kachri (a small pod which is used to tenderise meat). Kachri adds a distinct, sharp and sour flavour to the meat. Once marinated, the meat is spitted on skewers, and grilled over hot coals. The result is delicious smoked meat that is eaten with roti.

Dehydrated/dried pickles or magodi — Due to short supply of fresh vegetables, pickling vegetable produce is extremely popular in Rajasthani cuisine. The natives heavily rely on pickled mangodis and poppadums. Once the dried vegetables are spiced, they are then stored for winters.

Sigri — Sigris are lava stones or coal grills that are used to make Boti kebabs, tikkas and all other types of meats. The aroma and flavouring from the sigri has an inimitable smoky flavour.

Underground cooking — This is another traditional style of cooking where the whole meats — like goat and venison — are wrapped in leaves and muslin cloth, then placed in a sand pit which is freshly dug out and layered with burning charcoal. The meat is laid on the charcoal and more burning embers are used to cover the meat on the top. It is then buried in the sand for eight to 12 hours. When the meat is taken out of the sand pit, it is evenly cooked and is flavoured with the distinct charred aroma. It is succulent and juicy, and literally slides off the bones.