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Sesame Restaurant in New Malden in the London suburbs is
organising a Rajasthani Food Festival Food Festival from 15 February
-18 April 2010, which offering a gastronomic tour of an exotic range
of cuisine from India's fabulous culinary region of Rajasthan (Land
of Desert Princedoms).
In the royal kitchens of Rajasthan, as well as most other states,
food was very serious business and raised to the level of an
art-form. Hundreds of cooks worked in the stately palaces and kept
their recipes a closely guarded secret.
Some recipes were passed on to their sons and the rest were lost
forever. It became a matter of great prestige to serve unusual dishes
to guests and the royal cooks were encouraged to experiment. The
tales of how cooks tried to impress their guests by presenting at
least one unforgettable item on the menu have now become legends.
This special festival menu is masterminded by Sohan Lal Badoni,
Sesame's virtuoso Head Chef and one of the few Indian international
chefs in the UK with the necessary expertise and a repertoire
comprehensive enough to accomplish this formidable task.
His showcases at food festivals in gourmet capitals around the globe
have attracted high accolades and he ranks among the world's
distinguished chefs who have cooked for Prince Charles and Princess Diana.
Rajasthani cuisine boasts a royal heritage, once created by court
chefs to pamper the palates of Rajput warrior princes and Mogul
emperors. Sesame presents a selection from Rajasthan with a variety
of starters like Methi Salmon Tikka, Murg ke Sooley and Bhindi
Kurmuri etc. There are authentic entrees like Lal Maas and
Murg-e-Mewar. There is a wide selection for the vegetarians to choose
from - lentils, beans, paneer & vegetable dishes prepared by
skilled Indian chefs to bring you the true flavour of Rajasthan.
Sesame Restaurant opened its doors only three years ago, but it
already enjoys a fan club that extends to the heart of the Capital
itself attracted by its state-of-the art ambience, the quality of its
service, its value for money and above all, its haute cuisine.
The ambience exploits all that's best in contemporary design. The
waiters are schooled well enough to achieve a standard of service
that's unobtrusively smart and value for money is incomparable. |
