The Navratri festivities have started on a fasting note, with a large section sticking to the specific diet that goes with the rituals. With a restricted diet, the options remain limited to the permissible items, but creative chefs in Lucknow are dishing out irresistible delicacies, providing options to feast during the fasting period.
“Thalis are prepared everywhere, and at home we prepare lots of dishes, so people need different items with permissible ingredients. So, we have prepared an elaborate menu which has Chips & Dips, which has sabudana tikki with banana and potato chips and is served with avocado dip. “We have thalis from Himachal Pradesh, Goa, Rajasthan, Kolkata, Kerala-Tamil Nadu, Maharashtra and Vindhyanchal-Madhya Pradesh, Punjab and Uttar Pradesh. Items like Arbi Coconut Curry, Himachali Aloo Chuk, Kacha Kolar Tarkari, Rajgira Appam, Amritsari Kaddu Ki Sabzi and Apple Cinnamon Kheer are very unique offerings. In addition, there is Arbi and Aloo Ka Tuk, which is a Sindhi preparation where we boil, fry, smash and shallow-fry and serve with chutneys. Besides the premium thali, Chef Avinash Kumar has prepared a Navratri Hi-Tea menu, which is a novelty offering at Hotel Ramada. “The spread opens with the savoury and kabab-tandoor counter, which includes Singhare ke Aate ka Samosa, Sabudana Vada Bites, Arbi ki Seek, Lakhnavi Kathal Galouti, Malai Tikka and Shakarkandi Skewers. Then we have a full-fledged chaat counter, sweet corner and beverage spread.
Then we have Crispy Paneer Tacos, Ram Banana Arancini, Dahi Gujiya, and since I am a Punjabi, Paneer Makhani and Lauki Halwa besides beverages,” she says. Matrika Gupta from Ram Asrey Sweets says that besides the regular thals, sweets and snacking options they have added Sabudana Katori Chaat and Falahari Papdi Chaat to their menu. “We can create as many items we want but people want to stick to traditional food,” she says. The menu gives our patrons the opportunity to discover the distinctive ingredients, regional specialities and traditional preparations that define the selected state,” says the chef. “We already have regular fasting meals, snacking options and fusion food, including chilli paneer, kung pao paneer, honey chilli potatoes, tikkas and kebabs, but patrons want more!” says Nittin and adds, “So, we have added Paneer Bhare Jalapeno Tikka this time. We have limited ingredients, but our effort is to present them with the finesse and flavour that Lucknow’s culinary tradition is known for,” says Avinash.
