Recreating the best of Indian Cuisine and an
extraordinary dining experience is KAMA, the Indian Restaurant at Radisson Blu,
Ghaziabad we are talking about. The place is done beautifully, using ambient lighting
and different seating patterns. They also have 2 very nicely done PDR’s (Pvt.
Dining Rooms) they are running a Rajasthani Food Festival starting 20th
November to 6th December.
Rajasthani cooking has its own unique flavour and the simplest ingredients go
into preparing most dishes. Scarcity of water and fresh green vegetables, have
had their impact on the cooking in the desert areas of Jaisalmer, Bikaner and
Barmer. Instead of water they prefer to use milk, buttermilk and clarified
butter. Dried lentils and beans from indigenous plants are used liberally. Gram
flour is a major ingredient and is used to make delicacies like 'khata', 'ghatta
ki sabzi' and 'pakodi'. Bajra and corn, the staple grains, are used to make
rotis, 'rabdi' and 'khichdi'; and various chutneys are made from locally
available spices like turmeric, coriander, mint and garlic.
I was invited
by the hotel for a tasting session for the Rajasthani food menu, curated by the
very talented Chef Vishal Nigam. He has worked for many years at several hotels
in Rajasthan, and carries lot of experience in Rajasthani cuisine. We were very
well greeted and welcomed by the staff, especially the Restaurant Manager Mr.
Pankaj Kaushik.
The Chef, who
is a real passionate man, explained each dish to us with its ingredients before
serving. We started with the Bhutte ke Kebab and Maas Ke Sule and a shot of guava juice with dry shinga chutney , peanuts and red chilli mix topped with a Golgappa filled with Churma. The drink was awesome. The former kebab being
a delicious mix of corn and sweet corn with cinnamon flavor stuffed with cheese
served with sweet pineapple chutney ( MUST TRY) and the latter being just a
normal mutton tikka which I found to be a little lacking in flavors. Next, I
got the MURGH
UDAIGIRI SHORBA which was a chicken broth with small chicken mince balls in it
and it was nice.
The regular chicken malai tikka was done nicely and
cooked perfectly. The main course included the Rajasthani Dishes in the form of
the usual Thali but the presentation here was a little different. The Thali was
served in a covered utensil rectangular in shape, unusual than the regular
circular one. The dishes on the Thali included the Lal Maas, Murg ka sweta, Dal
Jodhpuri with Baati , Matka Makhni Saag, Ker Sangri ki subzi served with Makki
ki roti and Bajre ki roti or normal roti or naan.
The Lal Maas was good but a little sour as per my taste,
Chef told me that it was garnished with some lemon juice. The Chicken was well
done and the Saag was very good. The Baati was nice but not too authentic and the
Ker Sangri was made to perfection. Overall , The Thali was very well presented
and tasted good. The Dessert was served in a real modern way , Til Nariyal ka
Churma at the base with Lal Mohan (Gulab Jamun) and Ghevar on top , smoked with
charcoal smoke in a cover made of white chocolate on a platter. I , loved the presentation more than the taste and I gave
my feedback to the Exec. Chef (Mr. Roshan Mendonsa) who took it positively and
promised to work on it to achieve the desired results.
KAMA, is a nice restaurant with excellent service and an
exhaustive menu which serves the best of Indian Cuisine both veg and non veg. I
was there on a Sunday night, and they had the Live Singers too who made the
overall experience much better. People living this side of city, also Noida and
Indirapuram residents are lucky to have such speciality restaurant in their
vicinity now. The Chef has promised me some more good surprises, so I am
definitely going again soon.
KAMA , Radisson Blu Hotel, H 3, Kaushambi, Ghaziabad
Coverage By : Vickrham (vicky)
Email : vickrham.m@gmail.com
KAMA , Radisson Blu Hotel, H 3, Kaushambi, Ghaziabad
Coverage By : Vickrham (vicky)
Email : vickrham.m@gmail.com