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Sanmarg’s Ruchika Gupta Hosts Flavors of Rajasthan at the J.W. Marriott Kolkata

Rita Bhimani

The beauty of our Indian cuisines is that we taste some of it some of the time, but often never in the fullness of it. And so, it was a full-fledged Rajasthani culinary spread that gave the 14 hand-picked ladies present a chance to savor the authentic delights whipped up by the chef at J.W. Marriott Kolkata.

He guided the women through the finer points of an elaborate menu as did Sanmarg Director Ruchika Gupta, who treated the guests present to gracious dining techniques and homegrown stories of Rajasthani food. The new GM of J.W. Marriott, Gaurav Singh, was at hand to interact with the group.

For the hardcore non-vegetarians who had only laal maans in mind, the blush-toned mutton was a highlight, along with murgh ka mokul, mathania murgh tikka and then there were the eternal vegetarian favorites—the dal-aati-churma, gatte ka shaak, ker sangria, paneer ke shooley, plenty of achaars with a homely taste and enders that included moong dal halwa and kesariya jalebi.

The service on silver thalis completed the festivities as did the thandai, the staff in colorful gear.