Rampur has a special place in the Mughal cuisine tradition. It was eminently created by the chefs of Nawabs. The distinct flavors and dishes that emerged from the cuisine include quirky and innovative foods like adrak ka halwa, doodhiya biryani, daal khichada, etc. Courtesy the Three Sixty One degrees restaurant at Oberoi, Gurgaon, an initiative as delicious as #RivaayateRampur was undertaken.
With a comprehensive menu for both vegetarian and non vegetarian dishes with their Rampuri twist, the culinary event is a pure bliss for the taste buds. Being on a vegetarian spree, I began my tryst with Rampuri cuisine with appetizers as innovative as kathal ki shammi and Rampuri kebab platter. Never have I tasted kathal(jackfruit) carry such a sublime and subtle flavor. It had just the right amount of spices and was completely mashed in a way that it completely melted inside the mouth. The Rampuri kebab platter was a comprehensive assortment of various kebabs. Now these included the green peas kebabs, hare-bhare kebabs, dahi kebabs(that were made out of hung curd), etc. The appetizers were so fulfilling that we had little room left for the main course.
For main course, we opted for the Mughlai paneer(paneer is an imperative vegetarian exotic dish for me), the arbi masala and karele ki chidiya(named so because it resembles a beak of a sparrow, as explained by the Chef). The highlight of the maincourse was truly the khameeri roti, fermented soft and mouth watering, one could even eat this bread per se. The mughlai paneer was high on richness with pure desi ghee evident, the arbi masala had an exotic flavor, the karele ki chidiya had huge karelas(very big sizes) I think which made the pleasures last longer. Heavy appetizers and heavier main course, even though the satiation point was achieved, it didn't stop us from having the superb dessert.
Now the part we all wait for. I could see my dessert arriving in a mini terracotta bowl. I opted for "Gulathi", a rampur speciality made of condensed milk. I don't quite know whether it was the sweet dish itself or the bowl it was served in, that made the flavor of the dessert so memorable and authentic. Embellished by dry fruits, the dessert looked perfect. Not to mention, it was beyond amazing.
In addition to the food, the ambiance and design of Three Sixty Degrees is worth it. A massive water body in the background, lightened glass structures of the hotel, the restaurant serves to be a perfect vantage point. Not to mention, its immensely romantic with its decor and the theme. The other feather on the hat is the service and hospitality. As Oberoi Hotel chains are anyways in vogue cause of their top notch hospitality, the restaurant is no exception to this fact.
As the culinary event is on till 5th of March' 15, I suggest you to buckle up and taste the flavors of history!
With a comprehensive menu for both vegetarian and non vegetarian dishes with their Rampuri twist, the culinary event is a pure bliss for the taste buds. Being on a vegetarian spree, I began my tryst with Rampuri cuisine with appetizers as innovative as kathal ki shammi and Rampuri kebab platter. Never have I tasted kathal(jackfruit) carry such a sublime and subtle flavor. It had just the right amount of spices and was completely mashed in a way that it completely melted inside the mouth. The Rampuri kebab platter was a comprehensive assortment of various kebabs. Now these included the green peas kebabs, hare-bhare kebabs, dahi kebabs(that were made out of hung curd), etc. The appetizers were so fulfilling that we had little room left for the main course.
For main course, we opted for the Mughlai paneer(paneer is an imperative vegetarian exotic dish for me), the arbi masala and karele ki chidiya(named so because it resembles a beak of a sparrow, as explained by the Chef). The highlight of the maincourse was truly the khameeri roti, fermented soft and mouth watering, one could even eat this bread per se. The mughlai paneer was high on richness with pure desi ghee evident, the arbi masala had an exotic flavor, the karele ki chidiya had huge karelas(very big sizes) I think which made the pleasures last longer. Heavy appetizers and heavier main course, even though the satiation point was achieved, it didn't stop us from having the superb dessert.
Now the part we all wait for. I could see my dessert arriving in a mini terracotta bowl. I opted for "Gulathi", a rampur speciality made of condensed milk. I don't quite know whether it was the sweet dish itself or the bowl it was served in, that made the flavor of the dessert so memorable and authentic. Embellished by dry fruits, the dessert looked perfect. Not to mention, it was beyond amazing.
In addition to the food, the ambiance and design of Three Sixty Degrees is worth it. A massive water body in the background, lightened glass structures of the hotel, the restaurant serves to be a perfect vantage point. Not to mention, its immensely romantic with its decor and the theme. The other feather on the hat is the service and hospitality. As Oberoi Hotel chains are anyways in vogue cause of their top notch hospitality, the restaurant is no exception to this fact.
As the culinary event is on till 5th of March' 15, I suggest you to buckle up and taste the flavors of history!
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| The Vegetarian a la carte menu |
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| Kathal ki Shammi |
Reasons to visit #RivaayateRampur:
1. Its a must try for all the Gourmets, especially the ones particularly fond of red meat. Nothing better than dining the shahi way.
2. Three Sixty One Degrees a perfect place to go on a date at. Beautiful, social, amazing ambiance, top notch showrooms(if one needs to shop).
3. The Oberoi hospitality is famous. You don't even need to say the word and its already there. No need to keep staring at the waiter till you make an eye contact, as they're looking at you already!
4. Its all about feeling the Old Delhi Charm in the luxurious confines of a Five Star Hotel.
5. The items in the menu are decently priced, considering the food and the opulent ambiance.
