This was my first experience at The Hebbal Cafe - Courtyard by Marriott and I must say Marriott never fails to impress me. I was hosted for the ongoing Rajasthani Food Festival. Staff are extremely courteous and friendly. What I like about marriott is the efforts in everything they do, I have been to few of their food festivals it's always very authentic.
Many ingredients from ghee to mathania chillies, kacchri (dessert cucumbers), ker sangri ( sour dessert berries and dessert beans) to millets and dessert spices were all sourced specially for this festival from the region.
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Some dishes we tasted are from the queens cookbook that were incredibly delicious, the laal maas (mutton curry) cooked with mathania chillies, murgh shekhawati (chicken curry) so creamy simmered in a coriander based sauce and thickened with millets. Mawa pulao cooked with milk and aromatic spices, dahi wada so creamy and refreshing these were some favorites picks and popular from the tasting session.
Ambience is decorated in theme with rajasthan, vibrant splash of colors. Hand embroidered tapestry, puppets and clay dolls showcasing artisans the entire theme is perfect setting for a good meal.
The Hebbal Cafe - Courtyard by Marriott Hebbal
Dates - Till 5th May 19
Buffet Lunch - INR 1400 + taxes, Buffet Dinner - INR 1500 + taxes
Rajasthani Theme Thali - INR 999 incl taxes (for in room dining only)
Here is what we got to taste:
Bajre ki Raab (fermented millet drink for summer with hint of roasted cumin on top)
Starters: Maas ke sule (marinated in kacchri/dessert cucumber, cloves, red chillies and yogurt)
Pichola Macchi (burnt garlic batter fried fish fillets)
Appetizer: Shekhawati Dhai Wada (melt in your mouth lentil wada, creamy yogurt, garlic chutney and mint chutney for heat and topped with sev)
Makai aur Bajra ki Roti ( Corn and Millet flat bread for gravies )
Murgh Shekhawati (tender morsels of chicken simmered in dessert spices and cooked in a millet based gravy garnished with fresh coriander)
Paneer Mircha (creamy chunks of cottage cheese cooked in cashew and tomato gravy)
Ker Sanger (dessert sour berries and dessert beans soaked and stir fried in a mango based masala)
Jodhpuri bharwan gatte (my favorite chickpea flour dumplings stuffed with khoya and simmered in a fenugreek gravy, this recipe is from the queens cook book)
No meal is complete without kachumber, ker achar, mirchi achar, lasooni achar and masala papad
Laal Mass (from meat to mathania chillies sourced from rajasthan, simmered and cooked to perfection )
Mawa Pulao (Long grain rice cooked in milk and milk solids and dry fruits)
Dal Batti Churma (this was so delicious wheat roundle cakes baked and soaked in a pool of ghee and served with panchmel dhal and garlic chutney )
Malpua Rabri (semolina pancakes cooked in ghee and served in a almond based custard)
Pic credits to my Fellow Bloggers Nameesh and Deepa Shri Rajan
I thoroughly enjoyed the dhal batti churma, laal maas and mawa paulo, every dish tasted so good. I must compliment the chefs the entire menu was personalized and authentic, there was no rush in service. very pleasant ambience and experience.
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