DESI STYLE Cooking Bikaneri LAAL MAAS + Bhuna MURGH + HERITAGE LIQUOR tasting l Darbari Lake,Bikaner



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Located in the middle of the Thar Desert, Bikaner is the fourth largest city of Rajasthan. Founded by Rao Bika in 1488 this popular heritage city is much renowned for mouthwatering Bikaneri Bhujias. Along with the rich architecture, heritage and culture, Bikaner also presents an exciting food scenario.

So while deciding upon the next food destination, Anubhav was suddenly taken over by the desire to travel to this wonderful city in search of food. Food that has shaped civilization over here. And that is how the Bikaner Food Series came into place.

In today’s episode Anubhav is being joined by the gracious and amazing duo Graf Adhiraj Singh Taaffe Devra and Shanane Davis from Olkaan Nishtah (www.olkaannishtah.com), which is a unique enterprise working towards the revival of the finest traditions in South Asian courtly culture including fine and decorative arts, gastronomy and etiquette.

Together they would embark on a cooking and eating experience beside Darbari lake. Located 29 km away from Bikaner, Darbari lake presents a serene and eye pleasing setting perfect for those craving solitude.

The agenda for the day was to witness the preparation of the Bikaner style Laal Maas and savour it with some heritage spirits. After reaching there Adhiraj set up the makeshift bar and the spot for woodfire cooking.

Then began the task of preparing this slow cooked mutton delicacy. Adhiraj was in charge of cooking and Anubhav was all excited to witness the process and discover the culinary stories associated with it.

With the finest in-house ingredients, great proficiency and loads of patience, Adhiraj recreated this intensely flavourful family recipe. Furthermore, while the laal maas was simmering away, he quickly conjured up a delicious bhuna Achari murg for starter using just a few common ingredients. We washed it down with some unique heritage spirits. The flavours included rose, fennel, saffron, mint etc.

Finally as the part of the last leg of cooking, once the meat had rested briefly over the embers, we all settled down to eat. With the tender meat and layers of flavours, this fiery red thick curry was super delicious. Anubhav was happy to pick up the nuances of this traditional dish.

After the meal it was time to depart for our next adventure. Hope you enjoy the drooling details.

Laal Maas Masala –

About the host – Anubhav Sapra

Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.

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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak

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