After spending a memorable time in Kausani, we returned to the warm hospitality of the beautiful Shervani Hilltop Resort in Nainital. Nestled amidst the lush green meadows and pine trees, the luxurious resort has been welcoming guests since 1981. Apart from their enchanting old world facade that provides an amazing view of the lake district, it is also renowned for its food.
We were glad that we got the opportunity to experience it with the masters themselves. In this episode we will take you through the special non veg dinner spread that included some of their heirloom recipes of the Shervani family.
We were excited to witness these dishes being made. After a brief interaction with S M Shervani, Managing Director, Shervani Hotels, we joined executive chef Sanjay ji for the action right at the beautiful courtyard. He was accompanied by Chef Gopal Ji and Chef Kishan Ji. With an effortless ease, the warm and genial Sanjay Ji who hails from Bihar showed us how to make mutton boti kebab, chicken haleem, aalu gosht, khameeri roti and shahi tukda. Most of these recipes are heirloom recipes of the Shervani family that have been kept alive by the master cooks at this hotel.
With the khameeri roti being done it was time to indulge in the flavour treasure. We joined General Manager Gopal Dutt Ji and Sanjay ji for this special dinner. Apart from the above dishes there were also baigan ka raita, hari mirch keema and kabuli pulao. Mutton boti kebab was tender and smoky, chicken haleem had a great smooth and fibrous texture, aalu gosht was comforting, hari mirch ka keema was tolerably hot, kabuli pulao was mild and decent, baigan ka raita was a refreshing and zesty and finally the shahi tukda was light and luscious. Our favourite was the mutton boti kebab.
This gratifying meal was a convergence of flavours from northern and southeastern India.