Get ready for the most exuberant Baisakhi celebration in town! JW Marriott Bengaluru is all set to present to you the true flavours and colours of Punjab.
Baisakhi calls for pomp, festivity and rich gourmet indulgence, marking the beginning of the New Year and the harvest season. A celebration of colour, dance, music and food, this Baisakhi, JW Marriott Bengaluru invites you to experience the flavours of this vibrant Indian state at the Indian speciality restaurant Spice Terrace.
Set against the backdrop of a traditional street in Amritsar, the celebration is a showcase of authentic cuisine and live entertainment in an elaborate spread from April 10th to 19th.
I had the pleasure to have my first Baisakhi dinner at JW Marriott, the dinner was accompanied by a interaction with Celebrity Chef Jolly. The Chef gave us a brief talk about the celebrations and food that was served to us. He is learner with food, he makes the attempt to go to place to learn the history of the food and he prepares the same with modern cooking techniques. He is magician in the kitchen and foodie outside the kitchen.
Picture credits to Rumana, I was busy eating that I truly forgot to take picture.
Drink
Shikanjvi, this was a really refreshing drink that complimented majority of the dishes that was served to us. I tried the same without the crushed ice and I suggest you not to make the same mistake as me.
Starters
Amritsari Machchi (Fillets of Singhara fish), No Punjabi occasion is complete with out this fish dish. Fillets of Singhara dipped in an ajwain spiced chickpea flour batter and deep fried in mustard oil. It originated from “Hari ke Pattan” a small town by the banks of Sutlej river, a favourite spot for the migratory birds too. I personally loved this.
Baisakhi calls for pomp, festivity and rich gourmet indulgence, marking the beginning of the New Year and the harvest season. A celebration of colour, dance, music and food, this Baisakhi, JW Marriott Bengaluru invites you to experience the flavours of this vibrant Indian state at the Indian speciality restaurant Spice Terrace.
Set against the backdrop of a traditional street in Amritsar, the celebration is a showcase of authentic cuisine and live entertainment in an elaborate spread from April 10th to 19th.
I had the pleasure to have my first Baisakhi dinner at JW Marriott, the dinner was accompanied by a interaction with Celebrity Chef Jolly. The Chef gave us a brief talk about the celebrations and food that was served to us. He is learner with food, he makes the attempt to go to place to learn the history of the food and he prepares the same with modern cooking techniques. He is magician in the kitchen and foodie outside the kitchen.
Picture credits to Rumana, I was busy eating that I truly forgot to take picture.
Drink
Shikanjvi, this was a really refreshing drink that complimented majority of the dishes that was served to us. I tried the same without the crushed ice and I suggest you not to make the same mistake as me.
Starters
Amritsari Machchi (Fillets of Singhara fish), No Punjabi occasion is complete with out this fish dish. Fillets of Singhara dipped in an ajwain spiced chickpea flour batter and deep fried in mustard oil. It originated from “Hari ke Pattan” a small town by the banks of Sutlej river, a favourite spot for the migratory birds too. I personally loved this.
Methi tey Saron da Tandoori Jheenga (Tandoor grilled prawns), is tandoor grilled, plump Arabian Sea prawns refreshingly marinated in a citric blend of lemon juice, sun dried fenugreek (methi) leaves & mustard paste. If perfectly cooked prawn is kept in-front of me, there is no way to stop me from having the same (other than auspicious days).
Chaampan tey Botiyan, is tandoor roasted lamb chops & boneless cubes, marinated with garlic juice, ginger, green papaya, yogurt, red chilly paste and robust spices. This was loved by all, this went with every dip and without any. This was a tribute to my taste bugs with a properly cooked lamb with its various ingredients.
Til, Pudina Malai Paneer Tikka, is sesame crusted cottage cheese kebabs, marinated in stone ground- mint, green chillies and green mango relish, tandoor roasted. This was not the softest paneer I had but this is among the best ones. I loved the way the paneer actually blended with the all the flavours than being plain inside.
Rajmah Naeyojae tey Khoye di Seekh, is charcoal grilled skewer of red kidney beans, pine nuts and “khoya” milk cake, spiced with freshly pounded peppercorns, black cardamom seeds, cumin seeds & ginger. Served with tangy tomato chutney. This was my second favourite dish after the paneer. This looks simple but it packs a punch of flavours.
Choliyan, Makkai tey Kalonji di Seekh, is charcoal grilled skewers of harvest’s green gram, young corn kernel and nigella seeds. This also taste good but it did not make my list.
Main course
Khaas Murgh, is chicken cubes “khadai roasted”, Indian wok roasted with aromatic spices and herbal marinade of cardamom, cloves, cinnamon quills, mint leaves, yogurt and sunflower seeds, finally enhanced with saffron.
Maah Choliyan di Daal Makhan de naal, is lentil delicacy of whole Urad, Channa daal, red kidney beans, tomato & garlic, simmered overnight on the tandoor, enriched with cream and served with a dollop of home churned butter
Murgh Pulao, is an aromatic combination of chicken and the finest Amritsari Basmati rice cooked on dum in sealed pot. These are sold from the mobile “Raydi” or the carts, served with raita.
Bhartha Amritsari, is charcoal-smoked eggplant mash & green peas, tempered with garlic, green chillies and ginger finished with a dash of lime jus, my favourite pick of selections at “Kesar da dhabha”.
Rajmah Naeyojae tey Khoye di Seekh, is charcoal grilled skewer of red kidney beans, pine nuts and “khoya” milk cake, spiced with freshly pounded peppercorns, black cardamom seeds, cumin seeds & ginger. Served with tangy tomato chutney. This was my second favourite dish after the paneer. This looks simple but it packs a punch of flavours.
Choliyan, Makkai tey Kalonji di Seekh, is charcoal grilled skewers of harvest’s green gram, young corn kernel and nigella seeds. This also taste good but it did not make my list.
Khaas Murgh, is chicken cubes “khadai roasted”, Indian wok roasted with aromatic spices and herbal marinade of cardamom, cloves, cinnamon quills, mint leaves, yogurt and sunflower seeds, finally enhanced with saffron.
Maah Choliyan di Daal Makhan de naal, is lentil delicacy of whole Urad, Channa daal, red kidney beans, tomato & garlic, simmered overnight on the tandoor, enriched with cream and served with a dollop of home churned butter
Murgh Pulao, is an aromatic combination of chicken and the finest Amritsari Basmati rice cooked on dum in sealed pot. These are sold from the mobile “Raydi” or the carts, served with raita.
Bhartha Amritsari, is charcoal-smoked eggplant mash & green peas, tempered with garlic, green chillies and ginger finished with a dash of lime jus, my favourite pick of selections at “Kesar da dhabha”.
Bharme Amritsari Kulche, is stuffed refined flour dough bread with a choice of spiced potatoes, cottage cheese, onion masala and lamb mince “Keema”.
Missi Roti, is tandoor cooked chick pea flour bread spiced with green chillies, ginger, and onion, soured with sun dried pomegranate seeds.
Gurde Kapurey naal Keema Kaleji, is the ever popular road side lamb dish of Punjab, griddle roasted lamb mince with kidney, liver and sweetbread, cooked with robust spices, ginger, garlic and mild chillies
Kharodeyan da Ras, is shanks of baby lamb, braised patiently in the trotters extract for hours together , subtly infused with aromatic spices and coriander herb. “Paaley” specialises in this unique preparation and here we bring it to you, Amritsar’s finest.
Aawley, Katheal tey Aambiyan da Achaar, is Indian gooseberries, young jack fruit & green mango pre-tempered in mustard oil with nigella seeds, fenugreek seeds, fennel seeds, whole red chillies and then cooked in vinegar. This was yum, everyone fell in love with this.
Dessert
Gulab Jamun. This is biggest jamun I had in my life, it is on the more sweeter side than what is prepared at my home. The jamun was not only big, it was strong enough not to break while being served but soft enough to melt in my mouth.
Katra Aluwaliyan de Jalebiyan, is a traditional sweet dish made from leavened refined flour batter, first fried in the shape of bangles and later steeped in a saffron flavoured sweet honey syrup, served hot. This is Jalebi with Rabri, the jalebi was crisp and yum.
Badaam da Halwa, is traditional sweet of almonds and jagery.
Missi Roti, is tandoor cooked chick pea flour bread spiced with green chillies, ginger, and onion, soured with sun dried pomegranate seeds.
Gurde Kapurey naal Keema Kaleji, is the ever popular road side lamb dish of Punjab, griddle roasted lamb mince with kidney, liver and sweetbread, cooked with robust spices, ginger, garlic and mild chillies
Kharodeyan da Ras, is shanks of baby lamb, braised patiently in the trotters extract for hours together , subtly infused with aromatic spices and coriander herb. “Paaley” specialises in this unique preparation and here we bring it to you, Amritsar’s finest.
Aawley, Katheal tey Aambiyan da Achaar, is Indian gooseberries, young jack fruit & green mango pre-tempered in mustard oil with nigella seeds, fenugreek seeds, fennel seeds, whole red chillies and then cooked in vinegar. This was yum, everyone fell in love with this.
Dessert
Gulab Jamun. This is biggest jamun I had in my life, it is on the more sweeter side than what is prepared at my home. The jamun was not only big, it was strong enough not to break while being served but soft enough to melt in my mouth.
Katra Aluwaliyan de Jalebiyan, is a traditional sweet dish made from leavened refined flour batter, first fried in the shape of bangles and later steeped in a saffron flavoured sweet honey syrup, served hot. This is Jalebi with Rabri, the jalebi was crisp and yum.
Badaam da Halwa, is traditional sweet of almonds and jagery.
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