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Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Moong dal halwa is a traditional Rajasthani festive sweet and is super yummy. But, you need to forget the calorie counts while having this scrumptious halwa as this has loads of ghee. We can reduce the quantity of ghee but a perfect taste comes only when we add the required amount of ghee into it.

Do indulge in this delicious halwa at least once and share your feedback!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

From Wikipedia, the free encyclopedia

  

Navratri (Hindi: नवरात्री Gujarati: નવરાત્રી Oriya: ନର୍ଵାର୍ତୀ Bengali: নবরাত্রি Kannada: ನವರಾತ್ರಿ Assamese: নৱৰাত্রি Marathi: नवरात्री Punjabi: ਨਰਾਤੇ Kashmiri: نَورات / नवरात Telugu: నవరాత్రీ Tamil: நவராத்திரி Malayalam: നവരാത്രി) is a festival dedicated to the worship of the Hindu deity Durga. The word Navaratri means 'nine nights' in Sanskrit, nava meaning nine and ratri meaning nights.[2] During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The tenth day is commonly referred to as Vijayadashami or "Dussehra" (also spelled Dasara). Navratri is an important major festival and is celebrated all over India. Diwali the festival of lights is celebrated twenty days after Dasara.

 

This festival also corresponds to a nine-day Taoist celebration beginning on the eve of 9th lunar month of the Chinese calendar, which is observed primarily by the ethnic Chinese of Min Nan linguistic group in Southeast Asian countries like Myanmar, Singapore, Malaysia, Thailand and also the Riau Islands called the Nine Emperor Gods Festival.

 

The beginning of spring and the beginning of autumn are considered to be important junctions of climatic and solar influences. These two periods are taken as sacred opportunities for the worship of the Divine Mother Durga. The dates of the festival are determined according to the lunar calendar. on which each women follow tradition to wear nine colours of dress on Navratri.

 

Navaratri represents a celebration of the Goddess Amba, (the Power).

 

Navaratri or Navadurga Parva happens to be the most auspicious and unique period of devotional sadhanas and worship of Shakti (the sublime, ultimate, absolute creative energy) of the Divine conceptualized as the Mother Goddess-Durga, whose worship dates back to prehistoric times before the dawn of the Vedic age.

 

A whole chapter in the tenth mandal of the Rigveda addresses the devotional sadhanas of Shakti. The "Devi Sukta" and "Isha Sukta" of the Rigveda and "Ratri Sukta" of the Samveda similarly sing paeans of praise of sadhanas of Shakti. In fact, before the beginning of the legendary war between the Kauravas and Pandavas in the Mahabharata – a foundational Sanskrit epic in the Hindu tradition – Lord Krishna worshipped Durga, the Goddess of Shakti, for the victory of the Pandvas.

 

Lord Brahma is cited in the Markandey Purana as mentioning to Rishi Markandey that the first incarnation of Shakti was as Shailputri. Further incarnations of the Divine Mother are: Brahmcharñi, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kalratri, Mahagauri and Siddhidatri in that order. These nine manifestations of Shakti, are worshipped as "Nava-Durga". The fifth chapter of the Rudra Sanhita of Shiva Purana also vividly describes the various Divine Emanations of Durga.

 

Since the Vedic Age of the Rishies, the devotional practices recommended during Navratri are primarily those of Gayatri Anushthana.

 

In the Vedic Age of the Indian Culture, the religious philosophy and devotional practices were focused towards true knowledge and ultimate realization of the supreme power of Gayatri (Bram Shakti). The Vedas were the basis of all streams of spirituality and science those days. Gayatri has been the source of the divine powers of the gods and non-goddesses in the heavens and their angelic manifestations and incarnations. Gayatri sadhana was also paramount in the higher level spiritual endeavors of the yogis and tapaswis. Gayatri Mantra was the core-focus of daily practice of sandhya-vandan (meditation and devotional worship) for everyone. As guided by the rishis, specific sadhanas and upasanas of the Gayatri Mantra were sincerely practiced during the festival period of Navaratri by every aspirant of spiritual enlightenment.

 

Traditions of Navratri[edit]

 

Durga Puja at Bagbazar Sarbajanin, North Kolkata.

Navaratri is celebrated five times a year. They are Vasanta Navaratri, Ashadha Navaratri, the Sharad Navaratri, and the Paush/Magha Navaratri. Of these, the Sharad Navaratri of the month of Puratashi and the Vasanta Navaratri of the Vasanta kala are the most important.Other two are observed only by shaktas only

 

Vasanta Navaratri: Vasanta Navaratri, is nine days dedicated to the nine forms of Shakti (Mother Goddess) in the month of Chaitra (March–April) and is observed during the Shukla Paksha (waxing phase of moon) of Chaitra. The beginning of this Navratri also marks the start of the new year as per the Hindu mythological lunar calendar (Vikrami Samvat).

Ashad Navratri : Gupta Navaratri, also referred as Ashadha or Gayatri or Shakambhari Navaratri, is nine days dedicated to the nine forms of Shakti (Mother Goddess) in the month of Ashadha (June–July). Gupta Navaratri is observed during the Ashadha Shukla Paksha (waxing phase of moon).this is mostly observed by shaktas only

  

Sharad Navaratri: This is the most important of the Navaratris. It is simply called Maha Navaratri (the Great Navratri) and is celebrated in the 'pratipada' (first day) of the bright fortnight of the lunar month of Ashvin. Also known as Sharad Navaratri, as it is celebrated during Sharad (beginning of winter, September–October).

Paush Navaratri: Paush Navaratri is nine days dedicated to the nine forms of Shakti (Mother Goddess) in the month of Tarashi (December–January). Paush Navaratri is observed during the Paush Shukla Paksha (waxing phase of moon).

Magha Navaratri: Magha Navaratri, also referred as Gupta Navaratri, is nine days dedicated to the nine forms of Shakti (Mother Goddess) in the month of Magha (January–February). Magha Navaratri is observed during the Magha Shukla Paksha (waxing phase of moon).

  

The Story of Vasanta Navaratri[edit]

In days long gone by, King Dooshibago was killed by a lion when he went out hunting. Preparations were made to crown the prince Sudarsana. But, King Yudhajit of Ujjain, the father of Queen Lilavati, and King Virasena of Kalinga, the father of Queen Manorama, were each desirous of securing the Kosala throne for their respective grandsons. They fought with each other. King Virasena was killed in the battle. Manorama fled to the forest with Prince Sudarsana and a eunuch. They took refuge in the hermitage of Rishi Bharadwaja.

 

The victor, King Yudhajit, thereupon crowned his grandson, Satrujit, at Ayodhya, the capital of Kosala. He then went out in search of Manorama and her son. The Rishi said that he would not give up those who had sought protection under him. Yudhajit became furious. He wanted to attack the Rishi. But, his minister told him about the truth of the Rishi’s statement. Yudhajit returned to his capital.

 

Fortune smiled on Prince Sudarsana. A hermit’s son came one day and called the eunuch by his Sanskrit name Kleeba. The prince caught the first syllable Kli and began to pronounce it as Kleem. This syllable happened to be a powerful, sacred Mantra. It is the Bija Akshara (root syllable) of the Divine Mother. The Prince obtained peace of mind and the Grace of the Divine Mother by the repeated utterance of this syllable. Devi appeared to him, blessed him and granted him divine weapons and an inexhaustible quiver.

 

The emissaries of the king of Benares passed through the Ashram of the Rishi and, when they saw the noble prince Sudarsana, they recommended him to Princess Sashikala, the daughter of the king of Benares.

 

The ceremony at which the princess was to choose her spouse was arranged. Sashikala at once chose Sudarsana. They were duly wedded. King Yudhajit, who had been present at the function, began to fight with the king of Benares. Devis helped Sudarsana and his father-in-law. Yudhajit mocked Her, upon which Devi promptly reduced Yudhajit and his army to ashes.

 

Thus Sudarsana, with his wife and his father-in-law, praised Devi. She was highly pleased and ordered them to worship her with havan and other means during the Vasanta Navarathri. Then she disappeared.

 

Prince Sudarsana and Sashikala returned to the Ashram of Rishi Bharadwaja. The great Rishi blessed them and crowned Sudarsana as the king of Kosala. Sudarsana and Sashikala and the king of Benares implicitly carried out the commands of the Divine Mother and performed worship in a splendid manner during the Vasanta Navarathri.

 

Sudarsana’s descendants Sri Rama and Lakshmana also performed worship of Devi during the Sharad Navarathri and were blessed with Her assistance in the recovery of Sita.

 

According to the Krittibas Ramayana, Rama invoked the goddess Durga in his epic battle against Ravana. Although Goddess Durga was traditionally worshipped in the late spring, due to contingencies of battle, Lord Rama had to invoke her in the form of astam (eighth) Mahavidya (Maa Bagla) in the autumn and thus is known as akaal bodhan (invoking out of scheduled time). This autumnal ritual was different from the conventional Durga Puja, which is usually celebrated in the springtime. So, this Puja is also known as 'akal-bodhan' or out-of-season ('akal') worship ('bodhan'). This Rama's date for the Navratra puja has now gained ascendancy and culminates with Dusherra in North India on the following day.

 

Forms of Shakti[edit]

Main article: Navadurga

Nine forms of Shakti are worshipped during the Navaratris. The Devis worshipped depend on the tradition of the region.

 

Durga

Bhadrakali

Amba or Jagadamba, Mother of the universe

Annapoorna devi, The one who bestows grains (anna) in plenty (purna: used as subjective)

Sarvamangala, The one who gives happiness (mangal) to all (sarva)

Bhairavi

Chandika or Chandi

Lalita

Bhavani

Mookambika

Rituals[edit]

A photo of the Srikanta Datta Narasimharaja Wadiyar, scion of the Wodeyar dynasty

Srikanta Datta Wadiyar, incumbent Maharaja of Mysore inaugurating first day of Mysore Dasara

The sharan navratri commences on the first day (pratipada) of the bright fortnight of the lunar month of Ashvin. The festival is celebrated for nine nights once every year during the beginning of October, although as the dates of the festival are determined according to the lunar calendar, the festival may be held for a day more or a day less.

 

Navaratri is celebrated in different ways throughout India. In North India, all three Navaratris are celebrated with much fervor by fasting on all nine days and worshiping the Mother Goddess in her different forms. The Chaitra Navratri culminates in Ram Navami and the Sharad Navaratri culminates in Durga Puja and Dussehra. The Dussehra of Kullu in Himachal Pradesh is particularly famous in the North. Navratri festival in Gujarat is one of the main festivals. Garba is a dance which people perform on all nine nights, after the Durga Pooja, in groups accompanied by live orchestra or devotional songs.

 

The last four days of Sharad Navaratri take on a particularly dramatic form in the state of West Bengal in eastern india where they are celebrated as Durga Puja.[3] This is the biggest festival of the year in this state. Exquisitely crafted and decorated life-size clay idols of the Goddess Durga depicting her slaying the demon Mahishasura are set up in temples and other places. These idols are then worshiped for five days and immersed in the river on the fifth day.

 

In Western India, particularly in the state of Gujarat and Mumbai, Navratri is celebrated with the famous Garba and Dandiya-Raas dance. Since the past few years, the Government of Gujarat has been organising the "Navratri Festival Celebrations" on a regular basis for the nine days of Navratri Festival in Gujarat. People from all over Gujarat and even abroad come to participate in the nine-day celebration. It is also popular throughout India and among Indian communities around the world including the UK, Canada, Malaysia, Singapore and USA.

 

In the temples of Goa,on the first day of the seventh month of the Hindu calendar Ashwin, in some temples, a copper pitcher is installed surrounded by clay in which nine varieties of food grains are sown inside the sanctum sanctorum of the temple. All the nine nights are celebrated by presenting devotional songs, and through religious discourses. Later in the night the idol of the goddess is put in a specially-decorated colourful swing and for nine nights, this swing is being swung to the tune of temple music (called as ranavadya) by devotees who throng in large numbers to participate in the festival. [4]

 

In South India, people set up steps and place idols on them. This is known as golu. Photos of typical golu displayed in Tamil Nadu style can be found here.

 

In Karnataka, Ayudha Puja, the ninth day of Mysore Dasara, is celebrated with the worship of implements used in daily life such as computers, books, vehicles, or kitchen tools. The effort to see the divine in the tools and objects one uses in daily life is central to this celebration, so it includes all tools that help one earn one's livelihood. Knowledge workers go for books, pen or computers, farmers go for the plough and other agricultural tools, machinery for industrialists and cars/buses/trucks for the transportation workers—all are decorated with flowers and worshiped on this day invoking God's blessing for success in coming years. It is believed that any new venture such as starting of business or purchasing of new household items on this day is bound to bring success and prosperity.

 

Mysore is well known for the festivities that take place during the period of Dasara, the state festival of Karnataka. The Dasara festivities, which are celebrated over a ten-day period, it made official festival of the state by King Raja Wodeyar I in 1610.[5] On the ninth day of Dasara, called Mahanavami, the royal sword is worshipped and is taken on a procession of decorated elephants, camels and horses.[5] On the tenth day, called Vijayadashami, the traditional Dasara procession (locally known as Jumboo Savari) is held on the streets of Mysore. An image of the Goddess Chamundeshwari is placed on a golden howdah on the back of a decorated elephant and taken on a procession, accompanied by tableaux, dance groups, music bands, decorated elephants, horses and camels.[5] The procession starts from the Mysore Palace and culminates at a place called Bannimantapa, where the banni tree (Prosopis spicigera) is worshipped.[5] The Dasara festivities culminate on the night of Vijayadashami with a torchlight parade, known locally as Panjina Kavayatthu.[5]

 

In Kerala and in some parts of Karnataka three days: Ashtami, Navami, and Vijaya Dashami of Sharad Navarathri are celebrated as Sarasvati Puja in which books are worshiped. The books are placed for Puja on the Ashtami day in own houses, traditional nursery schools, or in temples. On Vijaya Dashami day, the books are ceremoniously taken out for reading and writing after worshiping Sarasvati. Vijaya Dashami day is considered auspicious for initiating the children into writing and reading, which is called Vidyarambham. Tens of thousands of children are initiated into the world of letters on this day in Kerala.

 

In Telangana region of Andhra Pradesh, people celebrate Bathukamma festival over a period of nine days. It is a kind of navratri celebration.

 

Here Navratri is divided into sets of three days to adore three different aspects of the supreme goddess or goddesses.

  

Effigy of Ravana being burnt

First three days: The goddess is separated a spiritual force called Durga also known as Kali in order to destroy all our evil and grant boons.

 

Second three days: The Mother is adored as a giver of spiritual wealth, Lakshmi, who is considered to have the power of bestowing on her devotees inexhaustible wealth, as she is the goddess of wealth.

 

Last three days:

  

Effigy of Ravana being burnt

See also: Kanya Puja

The final set of three days is spent in worshiping the goddess of wisdom, Saraswati. In order to have all-round success in life, believers seek the blessings of all three aspects of the divine femininity, hence the nine nights of worship.

 

Eighth day is traditionally Durgashtami which is big in Bengal and Bihar.

 

In some parts of South India, Saraswati puja is performed on the 9th day. Ayudha Puja is conducted in many parts of South India on the Mahanavami (Ninth) day with much fanfare. Weapons, agricultural implements, all kinds of tools, equipments, machinery and automobiles are decorated and worshipped on this day along with the worship of Goddess. The work starts afresh from the next day, i.e. the 10th day which is celebrated as 'Vijaya Dashami'. Many teachers/Schools in south India start teaching Kindergarten children from that day onwards.

 

In North India, as the culmination of the Ramlila which is enacted ceremoniously during Dussehra, the effigies of Ravana, Kumbhakarna, and Meghanada are burnt to celebrate the victory of good (Rama) over evil forces on the 'Vijaya Dashami' day.

 

During Navratri, some devotees of Durga observe a fast and prayers are offered for the protection of health and prosperity. Devotees avoid meat, alcoholic drinks, grains, wheat and onion during this fast. Grains are usually avoided since it is believed that during the period of Navratri and seasonal change, grains attract and absorb lots of negative energies[6] from the surrounding and therefore there is a need to avoid eating anything which are produced from grains for the purification of Navratri to be successful. Navratri is also a period of introspection and purification, and is traditionally an auspicious and religious time for starting new ventures.

 

During this vowed religious observance, a pot is installed (ghatasthapana) at a sanctified place at home. A lamp is kept lit in the pot for nine days. The pot symbolises the universe. The uninterrupted lit lamp is the medium through which we worship the effulgent Adishakti, i.e. Sree Durgadevi. During Navratri, the principle of Sree Durgadevi is more active in the atmosphere.

 

Navratri is celebrated in a large number of Indian communities. The mother goddess is said to appear in 9 forms, and each one is worshiped for a day. These nine forms signify various traits that the goddess influences us with. The Devi Mahatmya and other texts invoking the Goddess who vanquished demons are cited.

 

During the eight or ninth day, Kanya Puja, pre-pubescent girls are ceremonially worshipped.

 

Food during Navratri Fast[edit]

The Navratri abstinence is observed from the first day to the ninth day. Most people confine themselves to fruit during the nine days/nights. Most devotees take a single meal during the day/night, and non-vegetarian food is avoided. Also, the consumption of onion and garlic is avoided for the entire duration of Navaratri.

 

Navratri Dishes[edit]

 

Sabudana vada Ideal food during Navaratri fast

Paasi paruppu (moong dal) Sundal

Konda kadalai (chick peas) Sundal

Pattani (yellow peas) Sundal

Black bean Sundal

Pachai payaru (green moong) Sundal

Peanut (kadalai) Sundal

Karamani (black eyed peas) Sundal

rajma (red kidney beans) sundal

Soya bean sundal

Sabudana vada

Sabudana Khichadi

Puri Chana and Halwa

Makhane Ki Sabzi

Sawank Ke Chawal

Dahi Pudine Wale Aloo

Shakarkandi Ki Chaat

Sabudana Papad

Banana Raita

Aloo Raita

Singhare Ke Pakode

Banana Chips

Kaddu Ka Raita

Malaiwale Kofte

Fruits/Fruit Juices

Sabudana Khir

Bhagar

Varai

Bhindi Sabzi

Ramdana (rajgira) ladoo

Sweet Puttu

Kuttu ka aata ki poori/sabzi

Singhare Ki Barfi

See also[edit]

 

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Giani Di Hatti, I have been there seens time immemorial, because it was established in 1951, way earlier than I was born :P

 

I have been going there with my parents since I was kid, I am a true devotee of the taste of the Moon-Dal-Halwa, which is served only during Diwali to Holi (winter).

 

It is loaded with ghee and dry-fruits. Just go there and have it for a life changing experience ;)

 

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

One can see a lot of bloggers involved in deep discussion. One also notices the black man almost tripping over himself trying to peer into our dessert - a most delectably tantalising chocolate cake, ice cream and moong dal halwa.

 

Read about the GV meet here.

How to Prepare Moong Dal Halwa Recipe?>http://pluslifestyles.com/articles/moong-dal-halwa-recipe/

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

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