Our first night in Jaipur brought us to dinner at the magnificent and very grand Taj Rambagh Palace where Suvarna Mahal holds a special significance as it is where the Maharajah entertained foreign dignitaries. On arrival we were introduced to a gentleman who actually was the steward for the Maharani! We settled into our linen clothed table laden with heavy golden engraved silverware, chargers and cups in the grand hall with frescoed ceiling, silk wallpaper and indeed we felt like kings(or queens).
We ordered a Fratelli Family 2016 Chardonnay from the Akluj region in India which we loved , and began to wonder about the odd salsa-like music being played in the room. The music varied throughout the night and at times was fine, but somehow did not fit the ambience of this grand palatial ballroom dating back to 1835. Our red wine was a Grover "Art Collection" 2018 Cabernet Sauvignon/Shiraz blend from Bangalore that we also loved. There are not many Indian wines, but the few they have all seem to be excellent and generally are lower in price than imports.
The menu is divided into four regions in India (basically one north, south, east and west) and then each menu has starters and mains and some sides. We decided to pick some from each group and ultimately ordered way too much! Frist came pappadams with a honey mustard yoghurt dip and then our two starters arrived: The yummy Kalonni Jhing were huge prawns grilled in lemon, cardamom and onion seeds and hail from the south in Hyderabad. Bhuttey an de Kebab are again the patty(a kebab is patty, seeng kebab is skewered) with corn, herbs, green chilis which is first poached then grilled. We loved both dishes and told them to please boost up the spice. Our server brought some jaghri which is local raw cane sugar and is used to cut the spice if you get too much as you simply break off a tiny piece and pop it in your mouth. It works way better than water or even milk!!
Ker Sangri Ki Subzi was our veggie dish from Rajasthan (which is Jaipur's state) and was another fabulous veggie dish here made with the thinnest of haricots verts type beans with wild berries. These are not sweet berries, but a local one that is sour and adds amazing flavor. The whole dish(photos on FB) reminded us of Ropa Vieja, but was totally vegetarian. We loved the vegetable raita that came on the side with the two mains as well: Awadhi Murgh Korman was chicken and nuts with a yoghurt cream, mace and nutmeg sauce that was divine and hailed from the Oudh region. Our Punjabi dish from the north was Masaledar Chaamp or lamb chops in an onion and tomato curry (gravy). Did you know that curry literally means "gravy?" Of course we crab fiends had to order bread and chose the delicious Onion Kulcha.
We were full but decided to split a dessert and it was fabulous: Anjeer Ki Kulfi is a duet of figs with saffron and then fig kulchi, the wonderful frozen milk ice cream which was atop falooda or sweetened vermicelli noodles. The noodles were a tad odd, but we loved the overal fig dish.
Another amazing meal in India, but this one was in a palace fit for a maharajah!
