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THE IDEA of staycations has never fascinated me. Probably owing to the boundless restless energy within or the inevitable FOMO of not checking enough boxes on the to-visit list, I've always preferred a packed travel itinerary to a relaxed staycation. Being a foodie, I'd rather try out that famous soya chaap in the busy bylanes of a city than chill next to a pool at a grand property on its outskirts.
To its credit, the newly opened Mementos by ITC Hotels in Jaipur changed that. We stayed at the property located in Kukas (on Delhi Road) for a weekend, and they made sure our days were packed with two things I can't get enough of — food and activities around food. Of course, we were in Rajasthan so we couldn't go all grape-stomping or fruit-plucking, but they organised a couple of indoor activities that kept us too busy to notice we were full and vice-versa.
We weren't rushed into the activity rabbit hole upon our arrival, but were first treated to a sumptuous lunch they'd prepared for us at their restaurant, Amber Pavilion. With its blue walls, regal chandeliers, and airy and well-lit ambience, the space became our home for the next two days. We were first welcomed with a quinoa salad, enhanced by arugula leaves laced with lemon juice, orange shavings, and a healthy sprinkling of pomegranate. This set the tone for a brunch equals amounts healthy and greasy. Avocado toast was followed by a chef's special salad with cherry tomatoes, chickpeas, pumpkin seeds, almonds, mushrooms, capsicums, greens, and burrata cheese tossed in a lemon vinaigrette.
Less healthy, but equally delectable servings followed with baked cauliflower and beans with mushroom and cheese. Instead of baking the mushrooms along with the other vegetables, they were sprinkled on top, which lent the dish a much-welcomed less creamy appeal. The lack was more than made up, however, by mushroom quesadillas, which were brought to us with an icing of sour cream. No wonder the food coma rendered us incapable of indulging in any activities for the rest of the day. We took it slow with an evening stroll and tea next to the magnificent banyan tree outdoors, which, as we were told, was transported from Kolkata and served as the property's centrepiece.
The dinner was a welcome change from the continental lunch. We readied our palates with the Jodhpuri katori chaat, a preparation made of curd, mint and tamarind chutneys, pomegranate, and sev served inside a tiny hollow kachori made of millet. The bite-sized wonder was quite a refreshing departure from the bigger and overstuffed Raj Kachori we're used to having in Jaipur. The vegetarian tandoor platter was accompanied by a must-have: battered fish fry for those who enjoy seafood. The main course was as splendid an affair – rich Laal Maas, ITC's signature Dal Peshawari (black lentils cooked overnight), Subz Miloni (garden vegetables in spinach gravy), and our favourite, cheese and pumpkin seeds naan. We gorged on that course so much that there wasn't much space left for the dessert platter – rasmalai, tiramisu, cut fruits in coconut cream, and chocolate ganache.
After spoiling ourselves with extravagant eating throughout the day, we promised to be more participative in food-related activities the next day. Sunday morning commenced with a floating breakfast. A lavish spread of cold breakfast items populated a huge floating tray placed in a private plunge pool. So one could try their strokes and then immediately rush to this island of confectionery for a sugar spike – chocolate doughnuts, croissants, cupcakes, and banana bread waving from a golden 3-tier high tea stand, pancakes and waffles served with maple syrup and whipped cream, a cheese platter with walnuts, almonds, plums and dried apricots, cut fruit platter, egg and hash brown, muesli with apple, cereals with milk, and fresh bottled juice (orange and watermelon). We took laps in the pool, and the next minute, we were like kids lost in a candy store.
The productive yet indulgent activities continued in the afternoon with a special cooking session in the open kitchen at Amber Pavilion. First, we prepared the Som Tam salad – shredded raw papaya leaves, carrot, greens, cherry tomatoes, and crushed peanuts in Thai salad dressing. While Chef Deepak Bhan was kind enough to keep the back goods ready, it was still quite fun to don the chef's hat and get our hands dirty by tossing and plating the salad. We then moved on to cooking some beetroot risotto, a healthy dish made decadent by mixing goat cheese and burrata cheese into it. We were further treated for our rather customary involvement in the cooking with the chef's signature three-deck ice cream sundae – layers of chocolate and strawberry topped with whipped cream and chocolate chips.
Exactly 24 hours after sipping masala tea next to the banyan tree, we chose another spot for our evening snack. Seated on the balcony of the second floor of the main building, we enjoyed the light drizzles with tea and assorted pakoras while taking in the views of the Aravalli, which looked as reborn after the showers as we felt after our day out. But we weren't let go without an intimate dinner arranged for us in their courtyard. Rose petals, rajnigandha flowers, and scented candles in wine goblets serenaded the ambience as we sat down for the last of our meals at the property.
Falafel in beetroot hummus, paneer hariyali tikka (cottage cheese cooked in mustard sauce and wrapped in betel leaves), aaloo tikki chaat, malai broccoli (creamy broccoli cooked in tandoor), malai soya chaap, and chicken in red gravy, came to our table to say goodbye and we gladly obliged. In case you need something strong to wash these down, I'd recommend a Watermelon Matahania Margarita (a cocktail made of fresh watermelon juice, tequila, and red spice source from Mathania village in Jodhpur) or another made of cinnamon sticks floating in a dark rum concoction. Finally, we couldn't have ended our staycation without a heavenly mini ghewar topped with rose malai. Hailing from Rajasthan, I've had many a ghewar, but none tasted as mildly sweet and aptly fragrant as this one, which I probably wouldn't have found at any sweet shop within the walled city.
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Try out this Beetroot Risotto recipe provided by Chef Deepak Bhan:
INGREDIENTS
Onion (chopped): 10 grams
Risotto Arborio rice: 90 grams
Thyme: 3 grams
Beetroot (roasted and pureed): 40 grams
Parsley: 5 grams
Salt: 2 grams
Pepper: 2 grams
Olive oil (extra virgin): 20 millilitres
Butter (unsalted): 20 grams
Parmesan (grated): 15 grams
Goat cheese: 20 grams
Rucola leaves: 10 grams
Pumpkin seeds: 2 grams
METHOD
In a thick-bottomed pan, heat olive oil and butter, then add the chopped onion.
Add the Arborio rice and toast it for 5-10 seconds.
Pour in white wine and allow it to evaporate.
Add stock and cook for 15-16 minutes with thyme sprigs (discard the thyme before serving). Keep adding water as needed to prevent drying out.
Once the risotto is ¾ done, add the beetroot puree and cook for 2 minutes.
Remove from heat and stir in butter, Parmesan, and parsley.
Serve hot with a drizzle of olive oil, rucola, pumpkin seeds, and small goat cheese balls, accompanied by hot garlic bread.
