SHROT, the distinguished all-day dining restaurant at the Hyatt Regency Jaipur Mansarovar, is thrilled to introduce an enticing new menu that promises to elevate the culinary experience of patrons. Derived from the word “source,” SHROT epitomizes the essence of Hyatt Loves Local, offering an unparalleled dining experience where tradition meets innovation. The meticulously crafted menu combines the essence of traditional flavors and old-age culinary techniques, offering an array of micro cuisine.
The commitment to quality extends to their sustainable practices, including the procurement of cage-free eggs and free-range chicken from local vendors and farmers dedicated to eco- friendly farming. Furthermore, the meat is sourced from renowned regions such as Mandawa and Jodhpur, while seafood is sourced from local dams and freshwater sources throughout the state. Each dish at SHROT is a delectable homage to the region’s heritage, prepared using age-old cooking techniques such as pit-fire cooking, charring, long fermentation, seasonal pureed soups, single-pot cooking, slow cooking, and preserved vegetables.
New Menu Highlights :
The new menu at SHROT features an array of exquisite dishes that showcase the best of the region’s culinary excursion. For soups, one can choose Daliye ki ghaat -broken wheat, yoghurt, cumin, Butternut squash soup, toasted with pumpkin, goat cheese, preserved garlic oil, and Maans surjan phalli ka shorba which consists of lamb trotters, drumstick, ‘Kusha’ pepper. Salads include Burrata salad – Spotted cow burrata, seasonal fruit, honey mustard, Baby beets and wild rocket salad with Himalayan walnut, feta cheese, cold-pressed EVOO and Quinoa and chicken salad with avocado, ‘cage free’ eggs, ranch dressing.
The appetizers are a delightful selection, featuring Ker papad ki tikki, dried wild berries and cottage cheese croquettes, sour cream, Kachri ka paneer – cottage cheese, wild melon powder, Kathal ki shami, minced jackfruit, coriander roots and spices, Sangri ki tuk – dried wild beans of Sam desert, homemade mawa, ‘Nagauri’ maans ke kebab with minced lamb, Ajmeri chili, bajra, Murgh ke soole, a spit-fired spring chicken, Mathania chili and Loon mirch ki macchi, Bisalpuri freshwater fish, ajwain, coriander seed.
Move onto mains like Besan pitta – Bikaneri besan, garlic thecha, bajre ki roti, Paneer bathua ka saag with malai paneer, seasonal bathua, methi roti, Lauki ke kofte – bottle gourd, yogurt, mirchi laccha paratha, Chhena makhane ki subzi with homemade cheese, Kishangarh ke makhane, laccha paratha, opt for Rajasthani speciality Dal dhokli arhar dal, wheat flour, ajwain, ghee, Kumatiya aloo hara pyaaz – Haldwani’ potato, green onion, garlic thecha, Thikriki dal with Tute matke ka tadka, cumin pired with bajre ki roti, Dhungari dal – Dholpur black gram, fresh cream, kasoori methi kulcha, Thet ka maans – Mandawa’ goat, bulb garlic, paired with bajre ki roti), Matheera maans – Jaipur lamb, Barmerimelon seeds, mirch kalonji kulcha, and ‘Pratapdhan’ chicken curry with free range chicken, ‘Kusha’ spices, ghehu ki roti.
For dessert, indulge in Rasmalai – chhena malai, thickened saffron milk, Kesariya phirni – rice pudding, saffron, Gond badam ka halwa filled with almond slivers, ghee, and Doodh ka halwa khoya and cashews.
Experience the hyperlocal flavor of Rajasthan at SHROT as we reveal the stories of the cuisine and its inception lost in time.
