Aloo, aloo! Palak and Chana

I am very happy with the excellent and varied food available in Rajasthan. Variety is the spice of life, they say, with Indian cuisines that spice can be incredibly literal. I don’t just mean chilli heat, as the correct use of spices delivers meals that show balance and depth of favour, giving a great flavour long after the chilli buzz has faded.

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Neither the palak or stuffed aloo were good photographs, please enjoy this non sequitur.

Palak corn tikka – these crispy little fried disks had a great spice hit, flecked with wilted spinach and corn, formed into patties and coated in chickpea flour, served with chutney. As a drinking snack they hit the spot well, quite hot with chilli and a little too salty, the perfect combination on a warm evening to wash down with a little chilled beer.

 

Stuffed tandoori aloo – the menu described this as: roasted potatoes stuffed with cottage cheese (paneer, always paneer), nuts, fruit, finished in tandoor. The description didn’t mention the crisp, golden sesame seed shell, a delightful bonus surprise with this new, and very tasty dish. These hollowed out barrels of potato were delicious, the crisp sesame shell, the still firm yet cooked potato and the surprisingly zingy dry fruit, coconut and paneer filling.

p1060585Chana masala – perhaps one of the easiest vegetarian curries going, chickpeas in gravy, the tender slightly chewy chickpeas and the rich, cumin laced gravy. This version had chunks of tomato, slices of onion and made an excellent breakfast, as it always does, with a few roti and a few cups of chai masala.

 

p1060586Aloo matar gobi – potato, peas, cauliflower, sometimes the most literal translation doesn’t deliver the complete picture, this slightly sweet curry had whole cumin seeds and a rich gravy. I can’t recall when I ae this, it certainly sounds like something I’d have had for breakfast, but it could have been brunch.

Garlic naan – I can’t begin to recall how many garlic naan I’ve eaten now, I’ve had garlic laced burbs a lot of the time. Like most things there are the good and the bad, one thing that has surprised my is the variance between the good and bad. It is clear they are not the thick doughy breads we get in the UK.

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