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Nine nights. That is what Navratri stands for. It is in these nine days that you need to stay away from your usual eating habits, which translates to no grains, no onions, no garlic and absolutely no meat. Because this festival signifies an interim break between the seasons, people are encouraged to seek out food which is far from what they eat everyday. Which is why buckwheat flour (kuttu ka aata), water chestnut flour (singhare ka aata) plays such an important role for these nine days.
While the city has a number of places that are offering some delectable Navratri fare (Click Here), there are also two places that have gone almost organic with their thalis. Featuring traditional dishes from the Marwar region to those from Gujarat to UP-style, there’s a range of flavours that definitely need to be tasted.
Using consciously-sourced ingredients, both Fire at The Park Hotel and AnnaMaya at Andaz have done a tremendous job with their Navratri thalis.
Fire at The Park
Chef Abhishek Basu’s team has put together a menu that is constantly changing based on the fresh produce they get every day. But their menu on the first day included – Sago Vada with Coconut Chutney, Kaddu ki Subzi, Makhana aur Alsi ka Raita, Khajoor ka Laddoo and Amaranth Kheer. All of which is to be eaten with Kuttu ki Poori and Moringa and water chestnut flour pooris. The idea behind a menu that changes every day is that people get to eat the freshest of produce staying true to the ethos behind Fire.
Price per thali - Rs. 777
On till - September 29
AnnaMaya at Andaz
The Marwari-inspired thali at AnnaMaya is meant to inspire you to eat better. From their locally-sourced Samak Ek Chawal to Paneer Aur Tamatar ki Subzi, Phool Gobi ki Tari, Coconut Barfi, Kuttu ke Aate ka Dahi Vada, Aloo ka Papad and Badaam ka Halwa, the list is seemingly endless. Made by their in-house vegetarian specialist Mahinder Maharaj, this is a treat for anyone who wants to eat a spectacular vegetarian menu, this is the place to go.
Price per thali - Rs. 1180
On till - September 29
She has been a journalist, food blogger and a food consultant. A cookbook addict, Ruchira has been cooking since she was 9 years old and in 2011, she was on Masterchef Indian Season 2 where she made it to the top 12. She is also a food stylist and a food photographer along which she blogs at The Great Cookaroo where she not only shares the recipes she has developed or read about but also her unique life experiences with food.