A Royal Iftar At Jodhpur Dining

Hello life-lovers

For the lovers of rich Indian cuisine, finding the best place seems to be quite troublesome. But, all your wishes come true at the famous Jodhpur Royal Dining at the Al Murooj Rotana where you’ll find the finest tastes, served with immense love and passion. Here, you’ll not just enrich your taste buds with an amazing tinge of rich Indian flavor but the unmatchable quality of every bite you have.

Jodhpur Royal Dining is an understated and regal venue and the access is also provided by a golf cart from reception area thereby transporting all the diners across the luxurious hotel grounds.

Well, now its time to put some light on the much awaited part and that is the mouth watering food.

It was Ramadan Iftar preview and it began with Textures of Dates served in the pre-starters. The ingredients included dates, coconut milk powder, rice crisps, feuilletine, dark chocolate. The dates were stuffed with rice crisps, dark chocolate and coated with coconut milk powder and feuilletine giving a perfect blend of chocolate and coconut milk.

Then comes the much awaited AMUSE-BOUCHE which served us with Macaron Chaat having Almond flour, Lecithin, Albumen, Hung Yoghurt, Lime Powder, Onions, Coriander Roots, Seasoning. The Macaron stuffed with tangy filling & served as chaat with all the elements like sweet, sour, crunchy, chewy making your tongue roll about.

The starters included loads of fancy dishes including Red Kidney Bean Hummus, Mandarin Skin, Toasted Bread having Kidney Beans, Chick peas, Gelatin, Extra Virgin Olive Oil, Garlic, Lemon Juice, Toasted Bread, Orange Juice. The hummus sphere was coated with Orange juice jelly as a doppleganger to Mandarin orange, served with toasted bread slice.

Then comes Nadru Galette, Mooli Akhrot Chutney having Lotus Stem, Ginger, Split Grams, Coriander Roots, Tamarind, White Radish, Walnuts, Yoghurt. The Par boiled Lotustem minced with lentils & seasoned with herbs and was Shallow fried with Tamarind pulp in centre & topped up with grated radish & walnut chutney.

Red Quinoa & Wild Mushroom Tikki was next on the platter having Cep, Button Mushrooms, Oysters, Shimji, Truffle Oil, Red Quinoa, Fried Garlic, Coriander Roots. The Wild mushroom tikki was coated with red quinoa & flash fried till crunchy giving an amazing flavor all over.

Kolivada Prawn, Wasabi Beetroot Dip were next having Jumbo Prawns, Curry Leaves, Onions, Red Chillies, Tempura, Wasabi, Beetroot, Lemon. Tempura prawns fried till crisp & tossed in onion chillies masala with curry leaves. Served with beetroot & wasabi.

Beef Kofta, Strawberry Chilli Chutney had Pulled Beef, Kataifi Pastry, Salted Butter, Strawberry, Onion seeds, Green Chillies. It had pulled beef spheres were wrapped in kataifi & flash fried till crunchy drizzled with strawberry & green chillies chutney.

Next was Black Carrot Kabab, Sesame & Peanut Dip having Black Carrot, Cream Cheese, Yoghurt, Tomato Puree, Raisins, Bread Crumbs, Sesame, Peanut, Coriander, Green Chillies, Lemon Juice. Black carrot grated & sautéed with tomato puree & seasoning, stuffed with cheese & yoghurt. Crumbed & pan grilled, served with seame & peanut dip.

Lamb Haleem, Various Toppings had Boneless Lamb, Wheat, Browned Onions, Ghee, Mint, Green Chillies, Stock, Potato Wool, Onions, Lemon Juice. 24 hours cooked Lamb haleem, was seasoned with fresh herbs & spices topped up with assorted toppings like onions, potato wool, coriander roots, lemon juice & browned onions.

The PALATE CLEANSER then came to our rescue, which included Mango, Cranberry, Kaffir Lime Leaves, Lemon Juice & Sugar. Sorbet to clean your palate so that you get ready for main course, made with fresh mango puree spiked with kaffir lime leaves & de-hydrated cranberries giving a fresh tinge all over.

The main course started with Ghee Roast Mutton Boti, Dosai Crisps having Boneless Lamb Leg, Onions, Tomatoes, Ghee, Dessicated Coconut, Fennel Seeds, Curry Leaves, Green Coriander, Dosa Batter. The lamb dices cooked in onion tomatoes masala with coconut as base & garnished with crisp dosa cones.

Crispy Rice & Spinach Kofta, Makhani Sauce having Fresh Spinach Leaves, Garlic, Mint Leaves, Salted Butter, Rice Powder, Puffed Rice, Tomatoes, Fresh Cream. Spinach mixture coated with rice powder & flash fried to attain a crispy coat, served over bed of puffed rice & accompanied with makhani sauce.

Pinwheel Basil Paneer, Pukhtan Curry having Cottage Cheese, Basil, Green Coriander, Garlic, Pinenuts, Green Chillies, Bottle Gourd, Cashew, Yoghurt, Salted Butter, Green Cardamom. Pinwheel made from cottage cheese stuffed with basil & coriander mixture served with sauce made with bottle gourd, cashews & green cardamom.

Faux Dal Makhani having Moong Dal, Salted Butter, Tomato Puree, Fenugreek Leaves, Ginger, Garlic, Fresh Cream. Moong Dal replaced Black Urad here & processed exactly the same way Dal Makhani is made so that the taste is not compromised  & diner doesn't feel bloated after eating.

Chur-Chur Kulcha having Cottage Cheese, Onions, Cumin Seeds, Whole Wheat Flour, Semolina, Coriander Roots, Green Chillies. Crisp Kulcha stuffed with cottage cheese, onions, chiiles & cumin seeds cooked in tandoor & crushed with hands so that you can't count how much are you eating & since it is crisp so you keep eating till you are full.

After loads of tangy and spicy dishes, finally we had the desserts served in front of us.

Mango 2 Ways, Cheesecake & Kulfi, Sesame glass having Alphonso, Philadelphia, Sour Cream, Gelatin, Refined Flour, Eggs, Vanilla Essence, Full Cream Milk, Green Cardamom, Fresh Mango Pulp, Sugar, Liquid Glucose, Sesame Seeds. Mango duo, in form of cheese cake & kulfi topped up with fresh chopped alphonso garnished with sesame glass sheet made with liquid glucose.

Sticky Burfi, Banana Barrel, Cinnamon Ice Cream having Banana, Egg, Refined Flour, Unsalted Butter, Double Cream, Cinnamon, Sugar. Caramelised Banana barrel served over sticky pudding with cinnamon Ice cream.

The best I have had this season. Highly recommended!! 

Much Love!