Tag Archives: amti

Celebrating the flavours of Maharashtra

Regional flavours always excite me and although I live in Mumbai, authentic Maharashtrian food is hard to find in the city save a few places, else one needs to dine at a friend’s place. Naturally then, an invitation  from Executive Chef Suresh Thampy, to experience the varied and diverse flavours of Maharashtra at the food festival at Saptami, Holiday Inn Mumbai International Airport, was hard to resist.

The air was redolent with a festive spirit and the buffet spread beautifully laid out with floral decorations et al on each table. There were enough vegetarian dishes to choose from ranging from the bhareli vangi to the ambat thikat suran and lasana che fodni cha bhaat to laal channe che usal but the piece de resistance were the non-vegetarian fare which would entice any carnivore. Saoji mutton curry, mutton kalimiri masala, shimpe kolambi masale bhaat, Malvani mutton rassa and more.

A live counter had a chef dishing out fresh seafood – surmai, rawas, mandeli a la minute. Soon a platter arrived on my table with these fried delicacies and of course the kanda bhajji. Piping hot and served with chutney, this perked up my taste buds. The kombdi cha saar, my soup for the evening was spicy and flavoursome.

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I could not help notice the detailing done at the buffet. Bhakarwadi, besan laddu, murmurche ladu, were on offer to give it the perfect homely touch.

The puran poli with toop and rai kadi patta chi amti arrived and the aroma was unmistakable. The well-stuffed, warm puran poli simply melt in my mouth and was deeply comforting and the balance of the flavours with the tangy and sour dal was outstanding.

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The vade with chicken rassa were an absolute treat. The gravy of the chicken curry replete with the quintessential Maharashtrian goda masala was tantalising for the taste buds.

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A bhakri with mutton curry came next and was home style all the way. The food here struck me as home made with no restaurant-like flavours. The masalas were authentic, freshly ground and the resultant curries and gravies were lip-smacking. From the mildly spiced to the fiery hot, there was something for every palate. The refreshing sol kadi helped me to wash down many a spicy dish.

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For dessert, there could be nothing better than savouring the king of fruits, hapus or alphonso, freshly cut and sliced and served with a dollop of ice cream.

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Having savoured some iconic dishes from across Maharashtra, there was an explosion of flavours in my palate, but all pleasing of course.

I could not help laud the efforts of Chef Sagar Satam who spearheaded this festival with an able team under the aegis of Chef Thampy. The touch of authenticity to these Maharashtrian flavours from home is what set this food apart.

On for dinner only till May 14, do not miss the opportunity to relish the flavours of Maharashtra at this Festival. And with cyclic menus on offer, trust me there is no question of monotony even if you land up here every other day.

Rating : 4/5

 

 

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Amti, my comfort food

Who can resist a well-made amti with steamed rice? Not me for sure. That is actually my comfort food when overeating has happened or I have been eating out a lot. More so in the festive season.

Amti is generally, a soupy dal made, with tur dal, tamarind, spices, jaggery and coconut. A well -known lentil-based dish, amti is eaten all over Maharashtra and Goa. Even during Ganesh Chaturthi and Diwali, amti is a must on the menu. In fact I have been relishing some delectable ones these last few days, as I was vegetarian.

It is the staple part of almost every meal and yet has variations, as different dals are used -Tur, masoor and black gram or even chickpeas and split green peas. One can just unleash one’s imagination and create new versions.

Some ladies prepare a sheng daanyachi amti, using groundnut paste and it is tempered with hing, green chillies.  It is absolutely delicious and has a unique flavour and aroma. It can be relished with bhakri or even with Masale bhaaat. Kala watana amti (black gram cooked in coconut, tamarind and jaggery) is also traditional. Goda masala or kala masala is the key to a well-made amti. That is what lends it that spicy flavour and a unique taste. And it is then balanced with the addition of sugar or jaggery. The proportion of this is key to get the flavour right. The sweet n spicy taste of amti is typical. Masoorchi amti made with sprouted whole brown masoor dal is another favourite.

What is interesting is that while dals are referred to as amti, some even call any curry an amti and thus, prawn amti is popular too, among the Non vegetarians. Oh! non-vegetarian amtis with sea food can be so delicious. But I must confess, I still prefer the vegetarian versions.

My twist on amtis has been a tomato amti that I prepare. My family loves it. Paired with rice and batatachi bhaji (potato preparation), it is a lip-smacking meal. It is a bit like the tamatar saar but with coconut, chillies, garlic et al.  I once savoured a mouth-watering Bhendichi amti. Amti made with bhindi(ladies finger). I  was pleasantly surprised that it wowed my palate considering, normally, I do not enjoy my bhindi or okra in a gravy. I prefer it dry.

The key ingredients in any amti are coconut, goda masala, jaggery and tamarind. The dals can be varied or even other ingredients can be used. The flavours and taste are distinct and any meal in the Konkan region is incomplete without an amti.

Some of the delicious amtis I have tasted are in hotels in Pune at Courtyard by Marriott Hinjewadi and of course at Taj Wellington Mews as part of a Maharashtrian Food Festival. Those flavours still linger in my mouth.

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Do write in and share what’s your favourite amti. I am certainly making one for lunch today!