Enjoy the Best of Riyasat – A curated set thali with the finest of royal offerings.!
A fine dining ecstasy, Riyasat transcends all notions of culinary delicacies to portray the picture of royal traditions, a celebration to picture the history of Northwest Frontier. A tribute to the legacy of the erstwhile Maharajas and the royal families, every step here is a staircase to relive the history and charm of the spirited techniques and traditions, with the décor being very much reminiscent of the stately homes of the royal families. Knitted delicately through care and precision, the dishes here are beyond modern day contemplation, with a touch of finesse and perfection, to bring out the healthy way of fine dining, yet using the flavours and nostalgia from the past.
With so many pleasantries to offer, what’s better than a meal, to celebrate the best of Riyasat? Planned carefully by the expert chefs here, the Best of Riyasat brings the finest of all dishes, served as a thali with fixed proportions. Get the experience of a lifetime, with flavours tickling your tastebuds, nostalgia gushing down your veins and a satisfaction clinging on to your palette, the finest of ingredients which are used will rest assured give you an experience that you will never forget. The portion size, more than enough to satiate your tummy, there could not have been a better deal to treat yourself, after a day’s hard work.
A seven-course lunch served from Monday to Friday, both the vegetarian and non-vegetarian thalis start with Timatar Tulsi Shorva, a thick counterpart of the delicate and flavourful tomato soup, tampered with roasted country tomatoes, basil and pine nuts. The vegetarian offering gets followed by Aloo Soya tikki, which has pan fried soya potatoes with ginger, chillies and curries chickpeas and Paneer Dhuandar Tulsi, an exotic preparation having tandoor roasted curd cheese with basil-chilli yoghurt, both coming with one portion each. The non-vegetarian thali comes with Fish Kairi, having tandoor roasted bhetki with preserved mango and carom seed nuts.
For the maincourse, the Shab Degh Dal Makhani finds its common place in both the thalis, a delicate and a preparation made with high precision, relish the slow cooked Dal Makhani with a completely new experience on every single spoon. The Paneer Hari Miri upped the expectations, but what stole my heart was Subz Khaas, a fine preparation with mushrooms, baby corn, broccoli, fresh greens, cherry tomatoes tampered with coriander, bay leaves and peppercorns. The non-vegetarian thali did not fall much behind, with Patiala Tawa Murgh having griddle roasted chicken, pickled ginger-onion, fenugreek, hand-pounded spices, coriander roots and yogurt.
This was accompanied with Ambada Alu Roast, a delicate prearation with pot roasted baby potatoes and a spicy and tangy version of pickled roselle leaves. Both the maincourse in each of the thalis came with Roti or Naan, cumin peas pulao, green salad, roasted lentil papad and a Balushahi Balai Tukda to end the meal. The dessert, a royal ending to a fine meal, this dish is inspired by Bahadur Shah Zafar’s favorite sweet toast, and comprises of delicate rabdi, topped on Balushahi, with almonds and pistachios sprinkled on the top, and a gold leaf to surmise the royal notion. With a price point of Rs. 695/- + tax, there wouldn’t be a better offering, to take you to a trip to the royal land.
#riyasat #royal #bestofriyasat #finedining #specialityrestaurants #whenstomachtickles
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Glance through the glorious royal past of India & savour delectable North Indian dishes with a modern twist @ Riyasat, South City Mall.!
With its literal translation meaning to estate or kingdom, Riyasat situated in South City Mall is the newest addition in the culinary scenes of Kolkata. With a sprawling area, which leads to almost 3000 sq. ft, this place is all about tasting the finest food from the different ‘Riyasat’ across the length and breadth of the country. Expect a gourmet experience like no other place, the food served here is on ala-carte basis, unlike some of the counterparts of Speciality groups like Flame & Grill and Sigree, where the food is available in buffet style.
The décor here is noteworthy. As you enter, you seem to realize the elegance and subtlety of this place, including the comfortable velvety sitting and the elephant work on display. The food here is carefully crafted, mostly in collaboration with Chef Surjan Singh Jolly. The improvisations or the personal touch attributed to the dishes served here are quite subtle, so as to retain the originality of the dish. We started off with a tomato-based soup, named here as Timatar Tulsi Shorva Chilgoza. Chilgoza is a pine nut, loaded with antioxidants, which helps improve the good cholesterol levels in the body.
Native to the north-western Himalayas, the health benefits of these nuts are immense. The country tomatoes used here were first roasted, and then flavoured with basil and chilgoza pine nuts. Just like Shorba, the soup served here was slightly thick. For starters, we tried the Murgh Malai Majithia, which was basically boneless chicken roasted and grilled in tandoor oven, with a margination of cream cheese and carefully selected aromatic spices. The highlight here was the use of coriander root, which is a specialty from the Majithia region in Punjab, and hence the name.
Next to come in starters was Fish Kairi, which had tandoor roasted fish with preserved green mangoes and a rub of carom seeds. The use of carom seeds attributed a slight bitter taste, with this being balanced by the tartness from the green mangoes. The taste here was complex, creating ripples of different flavours in the mouth. This place has good offerings for both vegetarian and non-vegetarian, and in a few cases, we preferred the vegetarian preparations more. The Kachchi Haldi Phool had cauliflowers mixed with greens like spring onions ans others, turmeric, sundried pomegranate and pickled ginger.
For those sinned with their immense love for potatoes, the Ambada Aloo Roast was a sheer delight. This had roasted baby potatoes, with a sharp lemon taste. This was due to the presence of pickled roselle leaves, which imparted the strong lemony taste. The pickling added a slight acidity to the baby potatoes, and paired well with the green peas cumin pulao. For non-vegetarian, the highlights were the Patiala Tawa Murgh, which had griddle roasted chicken, tossed with fenugreek, coriander roots, hand-pounded spices, yogurt and pickled ginger-onions.
Those who prefer fish, can try the Bhetki Zamin Doz, which was a wonderful and delicate preparation of baked fish with chillies and gondhoraj lime. All these delicacies were coupled and paired with lachcha paratha, naan, warki parathas and green peas cumin pulao. The desserts here deserve a special mention, with the likes of baked yoghurts, served with fresh fruits and Nolen Gurer Sondesh puff. The last one is a killer, with soft, warm and crispy pastries filled with gooey and flavourful nolen gur sondesh, and served with nolen gurer ice-cream. A sheer gastronomy, this one single preparation is enough to bring me back to this culinary wonderland.
#riyasat #northindian #specialty #southcitymall #gastronomy #whenstomachtickles
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