Vegging out

We get into the festive spirit at The Bombay with their one-of-a-kind Navratri Vegetarian Feast

By Ambica Sachin

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Published: Sat 16 Oct 2010, 10:23 AM

Last updated: Mon 6 Apr 2015, 1:08 PM

We have a confession to make – there were many last minute dropouts when we announced our intention to go veggie for the night. And while this cuisine is more likely to elicit a horrified ‘why?’ (as in why would you want to torture your palate with what is essentially greens which might better decorate your garden?) from the carnivore-obsessed group, we figured there is nothing like digging into some plain veggie delights to get into the festive spirit of the season.

And the Navratri Feast cooked up by Maharaj Ghisulal Mali at The Bombay in Marco Polo Hotel hit the mark on many counts. While the Batata Kofta was pedestrian to say the least and the Paneer Malai Tikka failed to elicit any oohs, being too mild for our fiery palate, we had more success with the main course. The Aloo Paneer Mirchi Ka Salan, despite its none-too-promising name, proved to be a revelation. Who would have expected the humble potato and cottage cheese combo to work magic together? That along with the Rajma Masala – again quite different from what we are used to eating from our mum’s kitchen– made quite an impression on us. We even managed to cajole the recipes out of the chef, so if you want to rustle up something out of the ordinary for your family this weekend, give this a try.

The Coriander Fried rice was another hit, with its tiny grains and delicate flavouring. But the star of the evening was undoubtedly the platter of mini desserts that came our way, which included juicy gulab jamuns and ras malai drenched in milk. Which finally draws us to the conclusion – the end always justifies the slow start. And at Dhs55, the vegetarian fare proves light on the wallet too.

What: Navratri Vegetarian Feast

Where: The Bombay, Marco Polo Hotel, Deira

When: Till October 17

Contact: 04-272 00



Boiled potatoes: 2

Paneer: 50gms

Mustard seeds: 1tbsp

Garlic: 1tbsp

Green chilli: 1tbsp

Turmeric powder: 1/2tbsp

Red chilli powder: 1/2tbsp

Kasturi methi: 1tbsp

Chopped tomatoes: 1

Salt as per your taste


Crush mustard seeds, garlic and green chilli into a paste.

Deep fry small pieces of paneer in oil till it becomes golden.

Keep it aside. Saute the paste (mustard seed, garlic and green chilli) and kasturi methi in oil.

Add haldi, salt and red chilli powder; put in boiled potatoes and mix well.

Add tomatoes, ½-1 cup water; cover and cook for 4-5 minutes

Add fried paneer pieces into it and cook for another 5-7 minutes



Rajma (Red kidney beans): 200gms

Cumin powder: 1/2tsp

Onion (medium): 1 chopped

Ginger-garlic paste: 1tsp

Curds: 2tsp

Tomato puree: 3tsp

Coriander powder: 2tsp

Kasturi methi: 1tsp

Turmeric powder: 1/2tsp

Chilli powder: As required

Coriander leaves: A few

Salt: As required

Oil: As required


Soak rajma in water overnight.

Add salt and water to rajma and pressure cook

Fry the onion and grind into a paste

Heat oil in a kadai

Add cumin powder, onion paste and stir till it turns light brown

Add ginger-garlic paste and stir for two minutes

Add curds and stir well, until it turns brown

Add tomato puree followed by coriander powder, chilli powder and kasturi methi and stir for 2-3 minutes

Add the mixture to the cooked rajma and pressure cook for one whistle.

Garnish with coriander leaves.

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