[ Image credit : Times City ]
There are various schools of thought that consistently deliberate on the origin and the “lineage” of Lal Maa(n)s, the fiery red meat curry from the Rajputana traditions of Rajasthan, but here at Ramada Neemrana, we all agree on one thing when it comes to Lal Maas – it’s sheer heaven, and to get there one rides on a chariot of fire, literally.
For the uninitiated, Lal Maas is a mutton curry, fiery red and tangy ( having been marinated with buttermilk or curd ), with the impressive flavors of cloves and garlic, and is usually had with Bajra rotis. We steer clear of anything else other than pure mustard oil ( as is done the traditional way ) and even take it through a gentle smoking session of charcoal before the final serving of the this garnet gourmet extraordinaire’. Oh, did we also say that we use the traditional Mathania Red Chillies, sourced from Jodhpur.
Our efforts in preserving the gourmet experience without compromising its traditional lineage extends to our delicacies like Paneer Lababdar ( Cubes of cottage cheese simmered in a rich tomato gravy, finished with butter & cream ), Methi Mattar Malai ( Green peas and fenugreek cooked in creamy cashew gravy ), Dhingri Mattar ka Milap ( A unique combination of fresh baby peas and mushroom cooked in our Indian Chef’s style ) & Murgh Tikka Lababdar ( Boneless chicken Tikka cooked in Lababdar gravy ), amongst a carefully chosen spread across popular cuisines around the world.
As the best hotel in Neemrana, your taste matters to us.
A Quick Tutorial on preparing Lal Maas