Marwadi Wedding Food Spread – Part 2

 

Marwadi Wedding Food Spread – Part 2

You read in earlier part the few delicacies of Marwar & how they dominate the Rajasthani cuisine and also have become part of all community wedding menus. The after effects of me gorging on the food at the wedding was so much that I did not want the taste to go off my tongue. It took weeks to get off that hangover and start writing the part 2 of my blog. Rajasthani hospitality or for that matter the Indian wedding hospitality is unparalleled in the world, the loving force with which the food is served (“aagrah” as it is called) is genuine and its difficult to say No to a dish or snack being served on your plate. It’s fun being part of this wedding activity but nowadays the Buffet culture has somehow taken away that fun.

Coming back to the food spread, let’s begin with the information that there are global cuisines also part of the Buffet spread as is the trend with youngsters and the eating habits now. So you have Chinese (indianized), Thai, Lebanese /Arabic (falafel, humus), Italian (pasta/pizza), Mexican (nachos /tacos, bean salad), Japanese (veg sushi/sashimi/dimsum) and wonder of wonders the caterer is able to produce Jain type in these cuisines too, HATS OFF to the culinary skills and sorry for corrupting of food.

·      The first dish on the spread is

Shahi Gatte ki Sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as base ingredient. Gatte means cooked gram flour dumplings (rolled in a long roll & cut in 1”pieces), which are added to the spicy curd gravy to make this irresistible curry. Advantage in Buffet is that the tandoor counter serves hot rotis (flat breads) & khasta rotis that really go well with the Gatte ki Sabzi, I even tried it with methi poori, yummy ! An extension of this dish is Gatte Ki Pulav. In Rajasthan vegetables are not available throughout the year, there is high scarcity of water, many dessert areas, so people used such food that could be stored for longer period or ingredient which is easily available there. Add the Gattas to a fragrant Pulav and voila your Gatte ka Pulav is ready.

       

Ker Sangri is fusion of Ker berry and Sangri beans and some other common used spices and this dish is often seen in Marwari wedding food menu and always finds pride of place on the Buffet Spread. Its my personal favourite too. The crunchy berries & beans with tangy spices just covering the twins give it a taste that is difficult to put in words, eat it to find out.

       

 Papad Moongwadi Sabzi - Moongdal mangodi & urad papad combo meets a tangy curds and assorted homemade spices, you get a spicy tongue tickling combination. The tempering of mustard & cumin imparts an irresistible aroma to it. Papad is added at the last minute before serving. This dish is not appropriate for Buffet as the Papad gets soggy and it’s not pleasant experience (especially for me as I don’t like malai). I took spoonful of the Sabzi and the tangy spiced taste was good.

 ·     Raita, I know it is not an exotic dish but the way it was prepared here at the wedding with the beaten thick curd (dahi) & spices (coriander powder, cumin powder, red chili powder, salt, black salt etc) mixed to perfection and consistency of Curd was smooth n thick, the Boondi some soggy some still crunchy (funny, reminds of ‘All Fingers are not same’ phrase) it was a treat to eat this from a bowl, chilled just correct temperature, wow some achievement by F&B guys

The main courses had the usual seasonal vegetables, dal, paneer, rice but who cares, I had my fill of the above specialties  and was now about to attack the dessert counters !       

•       Ghevar a traditional Rajasthani sweet dish. It looks so inviting with round meshed disc like shape, waiting to be picked up and poured on with warm Rabdi. Main  ingredients of this Ghevar is all purpose wheat flour, corn flour. Ghee, butter, milk, pistachios, cardamom, kewra and sugar. They are hand molded and fried in hot ghee, its a very intricate process, a difficult one too to get the right perforations and shape. I picked one and without bothering of the people around shamelessly poured the Rabdi (thickened sweetened milk)on the perforated masterpiece and watching all the holes receiving Rabdi with pleasure. I smiled and walked off. I finished eating the Ghevar and saw that many people gave me an odd look, who cares anyways, I enjoyed !!

I would have liked to go ahead and write about a few more dishes but Ghevar has overcome all the senses SO wait till the last part of this Marwadi Wedding Spread Part 3 !