Kesariya is like a refreshing breeze of royalty touching the roots of our traditional culture. A classic restaurant chain based in Bangalore with deep-rooted in Rajasthani specially Shekhawat tradition. The best words describing it as “the voyage encompassing the Marwari code of hospitality, austere decor, and some heavenly food”.
Kesariya welcomes you in a beautiful rustic setup with people greeting you with folded hands. People dressed in conventional dresses adds another feel to the place. Also, pastoral wood decor with engraved designs accompanied with chandeliers over the tables just leave you in awe. The cutlery used is silverware right to give you the feels of a royale in a palace.
Kesariya is hosting a Chaat festival in their newest outlet in Sadashiv Nagar. This ten-day feast lasts from July 5th, 2017 to July 15th, 2017.
This includes a variety of chaats under one roof from Pani Puri to raj kachori and even Katori chat. The monsoon season and you know where to head now!
I was thrilled to see Aloo Tikki and Moong Dal Chilla on their menu. Crispy patties of potatoes along with the piquant taste of green and tamarind chutney made everything so much better.
There are various chaats from all over Rajasthan for a delight to your tastebuds.
The thali comprises of nearly 25 dishes including staples and other accompaniments, which are served course by course. The dishes are served in specially made silverware. Hence, more royale feels.
The meal starts with traditional washing of your hands at the table. The meal moves ahead with serving of masala chaas(Buttermilk) and Pudina Neembu pani (mint lime water). The Neembu pani is as refreshing as it could be.
Some add-ons include pickle, chutneys, and salad according to choice.
Appetizers start with a small dessert made of crispy jalebis and rasmalai. Both delicacies are very prominent in Rajasthan. Then we have small serving of aloo pyaaz kachori(potato onion fried dumpling), bhutte ka pakoda ( corn fritters ) and mirchi vada(fried green chilies).
The portions and size are kept small. One main reason is to cope up with the giant meal ahead. However, there are as many helpings as required.
The star dish has to be the iconic Dal Baati, with a filling of spinach inside. Served with Panchmel Dal(5 lentils dal) and Choorma with lots of ghee.
The main course consists of almost 10 dishes served in small bowls. My favourite has to be the authentic Sangar ki sabzi among the plethora of dishes. A sweet tangy sour taste is just an explosion in your mouth. The one most liked can also be Mawa Kaju Matar(cashew and peas gravy), so thick and rich in taste. Kadhi, the tangy thick gravy is a specialty here.
The dishes are served with different Indian breads from normal phulka to Bikaneri Dal Parantha. They also have Bajra Gud and ghee which is another classic from the lands of Rajasthan.
Rice and Others
Following we have steamed rice to go with a variety of gravy. Dum biryani is special for the day and changing every day according to the season. Another credible dish is Ram Khichdi, a perfect combination of dal, rice and loads of vegetables. These add-ons certainly compliments the meal more.
Moong Dal ka Halwa is soul food to many Indians. Delectable rich Indian dessert and full credits to the chef on making it impeccable. It is accompanied by fruit cream and Kesariya rich kulfi.
It enhances the rich heritage food of Rajasthan with lots of ghee, jaggery, and multiple dry fruits. Furthermore, this augments the overall taste well.
Above all,Kesariya is an emotion serving upscale soul food with warmth and lots of love.