Jodhpur restaurant located in Hotel Al Murooj Rotana, named after the city in Rajasthan. Jodhpur State was a princely state in the Marwar region in the era of Maharajas. A uniqueness of this place is that, many buildings are painted the city’s iconic shade of blue. The restaurant too has envisaged and reflected it in the restaurants interiors. The interiors are traditional Indian, palatial grandeur design, with turquoise blue painted walls and pillars with golden patterns. They have made good use of mirrors and Rajasthani motifs. They have seating outdoors too, like an island in the midst of a water body with fountains.
We had visited them for dinner. We were cordially welcomed by Saubhagi Veer their PR Executive, Suzanne this Customer Relations Officer and the heart and soul of the restaurant Chef Pradeep Khullar. Once we were seated, we were briefed about the restaurant and the cuisine.
Pradeep Khullar being a celebrity chief is a down to earth person. I got an opportunity to connect with him at a personal level, and learnt about his culinary journey and the history of molecular gastronomy.
Chef PK has graduated from Delhi Institute of Hotel Management and Catering Technology, New Delhi. After completing a 3- year degree programme, he pursued a post-graduate diploma in food production with Symbiosis.
Pradeep Khullar has worked with renowned restaurant brands as Brand Chef at Punjab Grill-Gourmet Fine Dining, Chef De Cuisine & in-charge of Centralized Commissary Kitchen, Chor Bizarres, Eatopia at India Habitat Centre & Tikka Towns at The Old World Hospitality and Sous Chef at Indian Accent, The Manor.
During his stint at the Indian Accent, Delhi (the only Indian restaurant featured in the World’s 50 Best Restaurants 2016), he worked along with Celebrated and critically acclaimed Chef Manish Mehrotra. This helped move to the next level in his career.
Chef PK strongly believes in using fresh and seasonal ingredients. He takes delight in creatively introducing new flavours to the traditional Indian recipes. He has fashioned a menu that is retro, yet a with a fusion of contemporary and a touch of molecular gastronomy, yet firmly entrenched in its Indian identity.
Our dinner experience started with Jeera Khari with Herb Yoghurt – A crispy Indian puff, dredged with caraway seeds & served with herb yoghurt topped with Pink peppercorns. In the North and Western India is a preferred short eat with tea.
To get our mouth salivating, we were served an amuse-bouche, the Macaron Chaat – It Macaron stuffed with tangy filling of Hung Yoghurt with tangy seasonings & served as chaat, with all the elements like sweet, sour, crunchy, chewy.
It was served in a large bowl with smoke flowing out, the presentation was beautiful. The first bite gives you a jolt due to the tanginess. Chef PK says if your pallet doesn’t experiences this, then the chaat cannot be called a chaat. The beauty about the Macron Chaat is that, as you chew it, the taste keeps changing, in fact even after you have swallowed it, the taste keep changing in the mouth.
While we waited for the starters to arrive, there was a short break for entertainment, a magician walked up to the table and performed a few tricks for my kids. We all loved it.
We had a variety of Mojitos to drink. The presentation was Magical, with the smoke coming out of the glass beaker, and pink lights illuminating it. Looked so mystical.
Kala khatta – Ideal for those who don’t prefer very sweet drinks. This is a tangy drink, I personally prefer this. As kids we used to have the kala khata Ice golas in Gujarat during our summer vacation trip there.
Passion fruits – Pretty popular in Cuba and other parts of South America.
Raspberry – My daughter loves berries. So this was her choice of drink.
Lemon Mint – My son’s all time favourite.
The starters arrived one by one, first were Beef Short Ribs – Sous vide for 8 hours & then crispy fried short ribs tossed in reduction made with Aam Papad, Tamarind & chilly paste. With mild flavours of garlic and lime. As your teeth bite into the beef, you first feel the tangy crispy glazed aap papad, and then inside you relish the juicy, soft, tender meat, it just melted in the mouth.
Chicken & Chestnut Kulcha, Sumac Laban – Mixture of Chicken Tikka & Water Chestnuts stuffed in dough made of refined flour & cooked in tandoor. Served with Laban topped with Sweet peppercorns.
Kale Patta Chaat, Chatpata Tarbooz, Feta Curd – Flash fried Kale leaves served over classic watermelon & feta salad. Drizzled with chutney trios & spices surrounded with crunchy yoghurt snow. The Kale leaves were fried in batter, yet I was not oily and very crispy, Chef let his secreat, I was dipped in liquid nitrogen with gave the crispiness.
Raan, Ghost Pepper Brushed, Sesame Lavash – Several hours braised lamb leg & finished in tandoor marinated with Chipotle Cream coated with 23 Karat edible gold leaves & Lavash bread for the crunch. This is the best lamb leg I have ever had. So well cooked, juicy and tender with the tanginess of the tomato was simply bliss.
Desi Pesto Kabab, Raisin Malai, Popcorn Chutney – Coriander, Green Chillies & Basil pesto galette stuffed with Raisins & Cream Cheese. Grilled & topped up with chutney made from Popcorns.
To get us ready for the main course they served a Mango, Cranberry & Kaffir Lime Sorbet – Served in toy pressure cooker made with Fresh Alphonso puree spiked with kaffir lime leaves & de-hydrated cranberries. This reminded me of childhood days, when we used to have Ice candies at the school canteen.
After the refreshing sorbet, we were ready for the Tsunami of main courses. We were first served the Keema ‘Pygmy’ Pao, Masala Hari Mirch – Green Chillies spiked Lamb mince topped with paper thin red radishes & garam masala butter. Served with miniature Paos. Keema pao is a popular dish in western part of India, a popular breakfast dish on Mohammed Ali Road in Mumbai.
Murgh Maska, Roasted Chicken, Butter Gravy – Classic butter chicken simmered in tomatoes based gravy laced with butter & cream. My son’s favourite dish. He has ranked this the best butter chicken he has ever had. Children always the most honest critiques.
Soya Paneer Pepper Fry, Dosa Layers – Silken Tofu cubes dusted & flash fried to be tossed in South Indian masala spiked with curry leaves & mustard seeds. Semi-dry preparation gels well with crispy dosa layers on the top.
Faux Dal Makhni – Dall with a difference. Moong Dal replaced Black Urad here & processed exactly the same way Dal makhni is made so that the taste is not compromised & diner doesn’t feel bloated after eating.
Chur-Chur Kulcha – Crisp Kulcha stuffed with cottage cheese, onions, chilies & cumin seeds cooked in tandoor & crushed with hands so that you can’t count how much are you eating & since it is crisp so you keep eating till you are full.
Along with the main courses we had aromatic steamed basmati rice and a basket of mixed varieties of Indian breads that included parotas, naans and tandoori rotis. Also served in the side was bowl of yogurt raita.
After the delicious mains courses we ended with the deserts.
Lotus Treacle Tart, Salted Butter Scotch Ice Cream – Their take on classic British Treacle tart flavoured with Belgian Lotus biscuits, served with salted butter scotch ice cream.
Malai Ghewar, Pistachio Parfait – Rajasthani Ghewar topped up with Cardamom flavoured Pistachio milk, Pistachio parfait scoop & loaded with nuts. This was my favourite.
Saffron Jalebi, Mascarpone Rabdi – Crisp miniature Jalebis accompanied with Mascarpone Rabdi dangling from a metal tree inspired from Cherry blossoms.
I felt very nostalgic while having dinner, since few dishes reminded me of my childhood days and few reminded me of different parts of India where I have had similar dishes.
After having dinner at Jodhpur, I should say, cooking is indeed an Art. So far this is one of the best Indian restaurants I have been to. I would highly recommend this restaurant for an Indian cuisine fine dining gourmet experience.
