Jaipur Celebrated Kauthig With Some Flavours From Uttarakhand
Image Credit: Uttarakhand Thali

Jaipur is one of the most popular tourist destinations in India. There is no doubt that Pink City has a lively culture. Although Jaipur's well-known tourist attractions like the Amer Fort and Hawa Mahal are well-known, few people know about its vibrant food scene. Its past is reflected in the uniqueness of the food on offer. However, Jaipur is becoming a multicultural city as a result of time. 

Marwaris, Rajputs, Jains, and other Rajasthani local communities no longer only have access to the land. You may now find a mixture of people from various regions of the country living in the pink city for a variety of reasons, including business, employment, education, and so on. Of course, travellers from different countries are a common sight. 

I moved to Jaipur after getting married, and it has been more than a year. I've been falling more and more in love with this city every day. The monuments are covered in rich history, colours, the majestic past, ancient walls, and much more. Foods from Rajasthan's original culinary list, including dal batti churma, ker sangri, gatte ki szbzi, papad ki sabzi, and a few more, can never be substituted. Today, the city offers a wide variety of dining options. 

Having said that, I was astounded by the selection of meals on offer on the latest visit to the Hilton hotel in Jaipur. The hotel includes numerous restaurants, including Chandi, Nebule, and Aurum, serving anything from traditional Rajasthani food to modern cuisine to different regional cuisines. Abhishek Kukreti, the executive chef, provided an exceptional fine dining experience. 

Chef Kukreti, who was born and brought up in Kotdwara, Uttarakhand, served the Uttarakhand thali during my visit to the Hilton. To celebrate the tastes of Uttarakhand, the Kauthig food festival was conducted.

The thali I ate had the most true-to-life regional flavours. The first khaja that I encountered was a medley of winter pulses. The dal was incredibly light and each flavour was able to speak for itself thanks to its simple ingredients of ghee, salt, and coriander. It is frequently used to prepare the dal known as "bhatt ki dal," which is cooked in a clay-coated pot. The dal often takes on a rustic flavour from its overnight cooking. 

In terms of using basic ingredients and little cooking, chef Kukreti compares the food of Uttarakhand to that of Italy.

Then a humble drink with a pink hue that had been made with fresh flowers was brought to me. The beverage had a fresh flavour that made you desire more. The juice was created from Buransh flower,  a healing plant native to the Uttrakhand region that can be used to make a variety of foods and beverages. The herb is also used for several medical purposes. 

Then came the highly awaited Uttrakhand thali, equipped with cucumber salad and some Pisyun loon, a local salt from the pahad. A s imple mutton curry, a lamb dish as cooked in Uttrakhand with very simple flavours Also similar was the chicken curry. A Dal with Jakhiya tempering was a further delight. In the Uttarakhand region, jakhiya is a regional spice mixture that is used to temper meals and give them a spicy, aromatic flavour. In Uttarakhand, people utilise Jakhiya, which is a form of jeera. 

Black gram dal (urad dal) chainsoo is ground and roasted. Really nutrient-dense and heavy in protein. Bhatt ki dal, a similar recipe, is made from black bhatt, a type of soyabean. Phanu was another lentil dish from the hills of Uttarakhand that was offered. Although it is comparable to Chainsoo, this recipe requires that the dals be pre-soaked. Gahat, arhar, and moong are just a few of the dals utilised to make phanu. It may be eaten with rice or chapati. Aloo Arbi ke Gutke, a basic but amazing dish. After having such a mouthwatering Uttarakhandi dinner, anyone might be hooked. You should try this recipe, which uses colocasia and steam-cooked potatoes and is completed with red pepper flakes and coriander leaves. 

Mandua ki roti was the bread that was provided. Mandua ki roti, a popular local bread that is made from finger millets, thus a deep brown colour. It is consumed with melted ghee and dal to keep warm in the winter. A biscuit-like texture and a sweet aftertaste made the chapati delectable. 

The moment had come for tastier things. Wheat flour, milk, and jaggery were used to make the delicacy lehtu, which was given as a dessert. Another delicious treat was Jhangore ki kheer, which was made from Banyard millet that had been soaked and boiled with sugar, milk, and dry fruits. Let me add that after trying so many different foods, I didn't feel particularly full. The food's richness was far superior to its lightness and simplicity. 

The chef highlighted several intriguing delicacies from his region as I savoured the platter of Uttrakhand delights. If you are trying to lose weight or detox, he recommended to you try the well-known Gahat dal from Uttarakhand (also known as kulthi dal or horse gram). This lentil is the major ingredient in the dish dubke, which local families usually eat with rotis and rice. This dal is well-known for its several health benefits. 

Another delicious product of the region is the organic black soyabean known as bhatt ki dal, which is grown at higher altitudes and is rich in protein and iron. Bhatt ki dal and Bhatt ki chudkani, often known as churdkani, are two well-known dishes made with this variety. The pahadi rajma and lobia that grow on these hills, which are an important source of nutrients, are also enjoyed by the locals. 

In Uttarakhand, the mountains are covered in luscious, leafy shrubs and herbs. Stinging nettle (bichu buti). and hemp leaves are used to make some interesting recipes.  The food of Uttarakhand is extremely eco-friendly. Waste is not something that the Pahadis, or people from the mountains, believe in. The usage of wild greens like hemp and nettle in chutneys and curries, as well as the way they are cooked using natural wood and steam, are examples of the simple eating habits of the local farmer. Hemp seeds are also frequently mixed with other vegetables to enhance flavour in dishes that call for a lot of fibre. 

Your visit will be unforgettable since Hilton Jaipur delivers the best cuisine in a welcoming environment.