Royal Vega, the regal vegetarian dine den that focuses on seasonal foods from the royal kitchens of India, has launched their autumn or sharad ritu menu. The restaurant serves seasonal set menus and the feast is quite an experience in itself. The Telegraph stopped by to preview this new seasonal menu and here’s getting you the low-down.
The Sharad Ritu Khasa is a plate that celebrates the flavours of post-monsoon season when the nip in the air is just about to begin. The meal starts off with Kumra Beet Raita, a creamy curd preparation topped with pumpkin seeds, Hari Mirch Stambhita, a big green chilli pakoda. For the mains you have Madhur Amla, a citrusy paneer preparation; Kamalini Kofta, dumplings of lotus stem cooked in an aromatic gravy; Matar Patli Putra, wok-tossed green peas; Arhar Dhumita, lentil smoked with betel leaf and clove; Karavellam, a tangy bitter gourd preparation; and Bhindi Chilgoza, okra cooked with pine nuts.
Savour this with Pithi Poori, spiced urad dal stuffed puris; Missi Roti, gram flour roti smeared with butter; and Poi Pulika, a spinach-stuffed roti. Rice lovers can dig into some Shaka Pulao, a Basmati rice and veggie preparation with desi ghee.
The desserts are a stellar duo of hot and cold. The hot Moong Gond Halwa cooked in desi ghee is complemented by the cold Shahiphal Sandesh that has an aromatic, fresh and cold feel from the rabri served cold.
“At Royal Vega, it’s not just about Rajasthani food, in fact, it’s a celebration of vegetarian dishes from all over the country, specifically royal kitchens. Our focus is on fresh, seasonal produce and recipes are crafted to create maximum benefits for diners. We follow the principles of Ayurveda when it comes to pairing ingredients and creating recipes,” said Varun Mohan, chef culinaire, Royal Vega, ITC Royal Bengal.
What: Sharad Ritu Khasa
Where: Royal Vega, ITC Royal Bengal
On till: November 14
Timings: Dinner every day 7pm to 11.30pm, lunch from Friday to Sunday 1pm to 3.30pm
Pocket pinch: Rs 2,250-plus per person
Pictures: B. Halder