I am just back from a Rajasthan work visit – we added
some fun to it. This is the first of a 3 part blog series on Rajasthan.
Who visits Ranakpur? Tourists - to see the 15th
century Jain temples and/or Kumbalgarh Fort.
We dined at the WelcomHeritage Maharani Bagh Orchard Retreat,
Ranakpur. http://www.welcomheritagehotels.in/hotel-overview/maharani-bagh-orchard-retreat
Loved the huge property oozing old world charm
which is so well maintained. Built by the Maharani of Jodhpur in the late 19th
century it appears to be a well run property comprising 16 cottages in an
orchard setting. Entering we passed a huge board providing a guide to the
numerous birds which can be seen on the property. One can stay in a
heritage cottage in a garden. You can’t get closer to nature! While enjoying
the legendary ITC service and food. Hope to stay here on my next visit to the
region.
We had dinner in the good sized dining “room” with
a thatched roof and open on four sides.
Under the starry night with a nip in the temperature it was very beautiful.
Beside the dining area was a traditional hand
washing arrangement –a huge metal urn-like utensil fitted with a tap
and an ornate bowl below full of leaves to catch the water. We used it after
dinner to wash our hands. A modern and well equipped washroom was nearby.
For dinner we ate Rajasthani cuisine: Jungli
maas (mutton cooked in a thin but flavourful stew, no red masala), Panchkuta
(see below) a delicious vegetable made from 5 vegetables (dried and sold) found
in the Thar desert, Gatte ke subzi (no
subzi, made of besan), rotis and atta ka halwa. All of it was good but I just
loved the unique Panchkuta.
Being a desert state, local markets are full of
dried vegetables including Sangri ki phalli (pods of the sangria tree), kair (a
wild berry growing on desert shrubs), and kumat (pods of the kumat tree – acacia
family) all used to make the 5 vegetable Panchkuta.
I would love to eat Panchkuta again, can
anyone share a tried and tested recipe?
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