Our second night in Jaipur, we were supposed to visit a family for a cooking class and dinner, but some politician was getting married and decided to block all the streets so we got stuck getting back to the hotel and after much consternation decided to stay there and dine in the private pavilion just around the corner from our room where Chef Kushagra (from Agra) reigns and has created a bespoke tasting menu that really gave us an amazing journey through Indian cuisine. The chef came out at the start, and we spoke at length and he actually ended up delivering almost all the courses as there were only several other parties, but they were all seated outside, so we had the private hall all to ourselves.
Neha, the catering manager also arrived as she promised to add a special lamb dish(we had met her at breakfast) and we knew we were in good hands as every meal at all the Oberoi Hotels have had exquisite service. Indeed, all the Oberoi Hotels are rave worthy from top to bottom.
Pickles arrived: chili pickles, mixed pickles, garlic pickles and sweet mango pickles. It was hard to resist. We ordered another wine from Grover Vineyards, the 2022 Sauvignon Blanc from Karnataka region in Bangalore was great with the spicy food and alone as well. Our red was Escudo Rojo Cabernet Sauvignon/Syrah/Cab Franc blend from Maipo in Chile which was awesome with the lamb.
Chef arrived with the most gorgeous pie-looking creation called Ghewar ki chaat(chaat is a snack to start with) which was a crispy cake with baked potatoes with mint, tamarind and dates sprinkled with pomegranate seeds that we adored (pictures on FB).
Rajasthani Murgh ke Sooley was a yummy local chicken with chili, garlic, lemon and lime, cumin and coriander in a clove flavoured yoghurt sauce. There were two side dips of honey yoghurt and mint & coriander.
Makai Ka Raan was a tasty corn soup with ginger which was followed by Gulab sorbet which was made from rose petals.
There were three main courses with the extra one sent by Neha and we started with the most divine Lobster Moilee which was simmered in Coconut milk, mustard and green chilis served over appam which is a fermented rice pancake (think of Ethopian bread-injera). Rice Pilaf and plain rice also came....way too much.
Adla Ghost(again pronounced "gosh") was lamb simmered in yoghurt with saffron which was truly wonderful, but the Raan-e-Rajmahal is a specialty of the house made from leg of lamb with silver leaf and was indeed a revelation of spices and flavors created by the chef. Sides included a salad, black lentils and yoghurt sauces.
The two desserts were also amazing and while we had the Kundalika, a funnel cake with condensed milk often called "jalebi," it was the Gajar Ka Halwa that grabbed us as it was a local sweet red carrot pudding that easily got best dessert prize so far.
Our serve Krishna was a gem and also was drop dead handsome and we really were thrilled we stayed at the hotel and enjoyed this truly divine dining experience.
