Tuskers at Hotel Sofitel is set next to the Diamond Bourse at Bandra-Kurla Complex in Mumbai and in the middle of Santacruz and Dadar, the hub of vegetarian patrons. So, it only made good business sense to dedicate a whole restaurant only to vegetarian food. While the standard menu extends from Gujarati to Rajasthani to Punjabi and even Continental Vegetarian fare, the Palanpur Food festival running upto 31st January’14 is dedicated to the Palanpur region in Gujarat.
Palanpur is a region in Banaskantha district of Gujarat. It was gifted by emperor Akbar to the Nawabs of Jhalor who moved there with a few Jain families from Rajasthan. It owes a large part of its prosperity to these Jain administrators and subsequent influx of enterprising people from Rajasthan. Hence naturally its cuisine too bears the influences from Rajasthan maintaining the innate essence of Gujarati food; thus bringing about a distinct Palanpur Cuisine. The cuisine for the festival has been developed by Chef Jankidas Vaishnav who hails from the Chittor region of Rajasthan and has spent many years in Surat, Gujarat honing his skills.
Born and bred in Gujarat on a regular diet of Gujarati food, I was looking forward to this. We started our dinner with Shikanjia concoction of lime, mint, kalanamak and Jeera Chhaas. While the Shikanji was refreshing the Chhaas was light foamy and just right to get our taste buds doing a wee bit of Garba! Then followed the appetisers of Methi Bhajia and Vatanana Ghugra. The methi bhajias were light and fluffy with just the right amount of fenugreek. The Ghugra however took the stage with its flaky exterior and taste-bursting filling! With the duet played by these appetisers along-with the array of chutneys such as Imli-jaggery Chutney, Mint Chutney and the Garlic-Red Chillies Chutney we were set to kick off the evening with a promise. We followed with a main course of Sev tamatar Nu Shaak, Saragrami nu besan accompanied with Bhakari and Thepala. The vegetables and breads got us going second and third rounds like doing Dandiyas in pairs!
The sev tamatar nu shaak was full of flavour with the sev offsetting the sweetness. The saragrami nu besan was a first for me but it’s the one I enjoyed the most. It was drumsticks cooked in besan lightly tempered with mustard seeds. It is eaten with ghee and jaggery infused bhakari and then with the thepalas. By then I was readily waiting for the next round. The main course further followed with Trevedi Daal, Dabka Nu Kadi and Ghatte nu Bhaat. The trevedi dal made with mung, udad and chana daal however was a tad disappointing. The gatte nu bhaat had a different flavour slightly overpowering than what one is used to. It had the essence of the rose in it. But the dabka nu kadi was a show stopper. The Gujju in me (and I say it with pride and fondness) started rocking again. Hence I would call it my Disco Dandiya round. Loud Music, jostling bodies, crazy rhythm and end of it you still rock with it! The dessert was Badam no sheera – induced in the goodness of ghee, dry fruits and mawa… it was like the Raaslila I had seen on last days of Navratri; rich, emotion filled, unabashed!
I came away with a feel of my Gujarat back with me. Rocking to my rhythm – but yes this is a journey not for the weight watchers or the tiny eaters .. This is full-fledged all vitalising embrace of a Gujarati! Just enjoy !
Ratings out of 5
Food: 4.0 | Ambiance: 4.0 | Service: 3.0 |Overall:3.5
Meal for Two without Alcohol:Rs. 1800 Approximately plus taxes| Alcohol: Yes | Credit Card: Yes
Timing:Lunch : 12Noon – 3pm and Dinner : 7PM – 12PM
Address: Tuskers, Sofitel Hotel, C 57, Bandra Kurla Complex, Bandra East, Mumbai | Telephone :022 61175000 / 022 61175001
– Jenifer Mistry
