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Enjoy Dal Baati Churma and much more at JW Marriott, Kolkata


Savor the iconic dishes from Bikaner, combining an explosion of flavors that will get your taste buds tingling till 2nd February 2019 at JW Kitchen, JW Marriott Kolkata.

With dishes especially crafted by Chef Satveer Singh, who has learnt the art of cooking from the royal kitchens, under the guidance of Chef Prakash Chettiyar, (Executive Chef at JW Marriott Kolkata),your palate is set on a tantalizing journey to Bikaner.

Venue: JW Kitchen, JW Marriott Kolkata

Address: 4A, J.B.S Haldane Avenue, Kolkata – 700 105

Date: 25th January 2019 to 2nd February 2019

For Reservations: +91 33 6633 0000

Timing:Lunch & Brunch– 12:30 pm to 3:30 pm; Dinner – 7:00 pm to 11:00 pm

Prices: Regular Lunch, Brunch and Dinner Charges applicable.

Lunch: 1300 AI (Monday – Friday)

Dinner: 1675AI (Monday – Sunday)

oney Food Travel takes a deeper look at Dal Baati Churma, the posterboy of Rajasthani cuisine , that is a must try at the festival. Dal is mixed lentils in an array of spices, baati refers to baked  wheat dough balls and baatis crushed and cooked with ghee and sugar is churma.

Dal Baati Churma

Here is a bit about the history behind the delicacy.

Baati: It is believed that Rajput soldiers would break a dough of lentils under layers of sand before going for a war so that they were baked in the  scorching sun. When they returned from the battlefield they would dig out the ‘baatis’ that were baked now and then consume it with ghee and curd made from goat or camel milk.

Dal: Later, when the Gupta dynasty settled in Mewar, the combination of dal and baati is said to have become popular. The Pachmel dal that is made by mixing 5 different types of lentils – moong dal, chana dal, toor dal, masoor dal and urad dal. This dal was served with the baatis.

Churma: Churma, however, came about quote accidentally. A cook of Mewar had by chance put some sugarcane juice into some baatis making them softer . The women of the clan then started to dunk baatis in sugarcane or jiggery in an attempt to keep them soft and fresh for their husbands. Eventually this developed. Thus the baatis were crushed and became what we now know as churmas!

How to have it:  We will round this up by telling you the right way to have dal, baati, churma since it might be slightly confusing. To begin with use your hands o break the baati into small pieces ( do not use a spoon). Then pour dal on the top of the bati till it is covered with dal. Then pour a spoonful of ghee on top and mix everything up. You can mix this with churma and have it or you have it separately as a sweetmeat the end of the meal. That is up to you!

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