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Rancul Ratha
It so happens that Tulshi Naik, the assistant F&B manager at Novotel Shamshabad is Gujarati and his wife Jahnvi is a great cook, so the idea was to tap into the talents of the in-house home chef. Since the executive chef Ramesh had also worked long years in Mumbai, Maharashtrian was added to the repertoire and probably as an afterthought, Rajasthani too. (just guessing!)
The Handvo is delicious and is followed by Fish Koliwada, the popular spicy boneless fish starter from Maharashtra and I discover that they have used the locally available murrel fish instead of the traditonal rawas or Indian salmon. So far, so good! We follow it up with some Pav Bhajji and this is excellent stuff, the bite-sized pavs are crisply fried in butter (what else?) and the Bhajji is spicy and super delicious, the kind which is addictive, but I decide to turn my back on a second helping, as there is an enormous spread on the buffet.
The surprise element in the main courses is the fiery-hued Paneer Koliwada, which turns out to be super spicy, pungent and the stuff that legends are made of. Let it be said that I am not a fan of paneer but this one is kickass stuff!So is Saoji Chicken Curry, a traditional dish from Nagpur, with the curry consisting of coconut paste, khus khus paste and other spices. There is the more toned-down Turiya Patra, ridge-gourd and patra (that delicious steamed besan-covered colocassia leaf Gujarati special) tossed together, with a khatta-meetha aftertaste, thanks to the lemon juice, sugar and til in the garnish. For something Rajasthani, we try Gatte Ki Subzi, (besan dumplings in an yoghurt base) which is strictly ok. We team up the curries with some bajra rotis although I try in vain to find some typical western Indian breads like the Gujarati methi theplas or rotlas (the tiny rotis served with a smear of ghee on top), or the Marathi thalipeeth and jowar rotis.
Undhiyu, which is a winter seasonal special, is also featured on the buffet, but turns out to be quite disappointing. Neither is there any Surti papdi in it nor are there enough vegetables like yam etc. The muthiyas (steamed besan dumplings) which are traditionally added to the dish are not cooked properly and to add to it, there are no puris served with Undhiyu!
Desserts time and its the turn of the Rajasthani ghevar to show its magic. Crisp to the outer edges and absolutely soft and malai-creamy to the inside, the saffron-colured ghevar, (mercifully not overtly sweet) does not disappoint at all! There is also a plated platter of different types of laddus, til, murmura, rajgira etc but I can barely try a bite of it after such a huge meal!
My takeaway from the meal? A kaleidoscope into he spiciness of Marathwada region, the earthy robustness of Rajasthan & the subtle textures of Gujarat, all come together in this pretty comprehensive food showcasing of Western India.