Celebrate Navratri with AnnaMaya's special thali, offering a delightful mix of traditional fasting dishes with modern twists, perfect for the festive season, says Sharmila Chand
Navratri fasting goes in harmony with Satvik food. Feasting on traditional dishes completes the celebrations with joy and happiness. I head to indulge in an authentic experience. As the specially curated thali is placed before me, I am on an immersive culinary journey in the festive spirit.
This year’s thali at AnnaMaya is a testament to tradition and innovation, crafted by their renowned Maharaj, Mahendra Jakhar, who has been delighting guests with his unique Navratri offerings for the past nine years. Known for infusing modern twists into traditional fasting dishes, the chef continues to elevate the dining experience, ensuring both authenticity and indulgence during the sacred fasts.
"The Navratri Thali has been thoughtfully curated to honour the spirit of devotion and celebration of Durga Puja and Dussehra, offering guests a culinary journey that reflects India’s rich heritage. Every dish adheres to Navratri's dietary requirements while providing a vibrant and flavourful dining experience," he says.
He explains, "The highlights of the thali are ‘Falahari Shakarkandi Ki Chaat’, a refreshing blend of sweet potatoes with creamy yoghurt, ‘Kacche Kele Ki Shammi’, a delectable mix of raw banana, paired with potato, cardamom and green chilli, ‘Pethe Ki Khati Meethi Sabzi’, a tangy and sweet pumpkin preparation with tamarind and ghee, ‘Makhana Moongphali Ki Kadhi’, fox nuts and peanuts simmered in a lightly spiced yellow curry, and ‘Samak Chawal’, which is Barnyard millet cooked to perfection."
The experience doesn't end with the savoury delights - the chefs have also curated divine Satvik desserts that perfectly conclude the meal, such as ‘Makhana Kheer’ and ‘Badam Gulab Ki Barfi’, a rich almond barfi infused with rose petals and milk. Each offering in the thali is crafted using high-quality, farm to table ingredients to ensure both health and indulgence during the sacred fast. To complement the meal, guests can pair their Thali with refreshing beverages like Lassi or Chach - perfect for staying hydrated and energised during this auspicious time.
Reflecting on the spirit of Navratri, Maharaj Jakhar concludes, “For me, every year is a new opportunity to explore the rich diversity of India’s rituals while honouring the purity and devotion of the festival. This year’s thali brings together flavours and ingredients that not only nourish the body but also celebrate the cultural heritage we hold.”
Go ahead and celebrate the festival of purity and devotion at AnnaMaya, where each dish tells a story of cultural India and is prepared with the utmost care to nourish the body and soul. Priced at INR 2000 plus taxes per person, this Navratri Thali offers a harmonious blend of culture, nutrition, and indulgence. Available on all days from 3rd October to 12th October 2024, the Thali is served during both lunch and dinner.
Recipe By Maharaj Jakhar
Samak Chawal Pulao
Preparation and Cook Time: 25-35 minutes
Ingredients
60 gm barnyard millet ( samak chawal )
20gm carrots
10gm beans
10gm cauliflower
15gm potatoes
10 gm fresh green peas
1 tbsp ghee
1 tbsp sunflower oil
2 tsp cumin seed
1/2 cup yogurt
3gm green chilies
1 tsp fresh coriander
5 gm sendha namak (Himalayan rock salt)
Method
Soak the barnyard millet in double the amount of water for 10 minutes.
Peel and cut carrots, beans and potatoes into small diagonal pieces.
Boil water in a pan, add Himalayan salt, and blanch potatoes, carrots, peas, and beans, separately for 2-3 minutes. Once they are boiled, rinse them in cold water.
Heat sunflower oil in a vessel, add cumin seeds, and sauté.
Add water and cook for a minute. Add the vegetables and salt. Cook for some time.
Now add yogurt and cook for 5-10 minutes. Add water and boil it for some time.
Add green chilies and millet
Gently stir and reduce the heat. Cover and cook for some time.
Once the millet is cooked, finish with the ghee. Serve hot.
Sharmila Chand is an Author and Consulting Editor who writes on Food, Travel, Lifestyle, Art & Culture
