- Festivity served on a thali: ITC Narmada presents Karva Chauth Khasa, a specially curated vegetarian dinner celebrating the flavours of India’s culinary traditions.
- Regional recipes take centre stage: From Paneer Khasa and Dahi Aloo to Pakauri Karhi, the menu explores distinctive preparations rooted in regional kitchens.
- Slow cooking, soulful flavours: Spiced lentils, festive breads and carefully prepared rice dishes bring traditional ingredients and techniques into focus.
- A fragrant finish: Jasmine-infused aged basmati rice, saffron-laced Gulab Jamun and Chironji Chuara Kheer add aromatic and indulgent notes to the feast.
- One evening, a celebration of heritage: The special thali will be served exclusively for dinner on October 29, 2026, at Royal Vega, ITC Narmada, Ahmedabad.
NE FEATURES BUREAU
AHMEDABAD, OCT 27
Some festivals are remembered through rituals; others linger in the aromas of a family kitchen, the anticipation of a festive meal and the pleasure of sharing food with loved ones. For Karva Chauth, ITC Narmada is bringing this spirit of celebration to the dining table with Karva Chauth Khasa, a specially curated vegetarian feast at Royal Vega, its signature fine-dining restaurant in Ahmedabad.
Conceived around traditional Indian preparations, regional specialities and festive desserts, the menu seeks to make culinary heritage the centrepiece of an occasion associated with devotion, family bonds and time-honoured customs.
The offering brings together appetisers, curries, breads, rice preparations and sweets, drawing on familiar ingredients while showcasing the diversity of India’s vegetarian cuisine.
Regional kitchens, one festive spread
The culinary journey begins with preparations such as Anardana Raita, Aloo Tikki and Kausaumbha Amla, setting the tone for a menu that combines contrasting textures, flavours and traditional ingredients.
Among the main-course offerings, Paneer Khasa features paneer simmered in a fresh tomato gravy seasoned with fenugreek seeds. Dahi Aloo offers a different flavour profile, pairing potatoes with a pepper-spiced yoghurt gravy.
Bhutte Ki Khees Maan brings slow-cooked whole black urad and spices together, served with saffron butter, while Pakauri Karhi adds another traditional preparation to the spread. Matar PatliPutra completes the selection with a further regional touch.
Rather than relying on elaborate presentation alone, the menu places emphasis on the character of the ingredients and the culinary methods that give traditional preparations their distinctive identities.
From festive breads to jasmine-scented rice
No traditional Indian feast is complete without accompaniments that complement its curries and gravies. At Royal Vega, Pithi Poori and Ajwaini Roti provide the bread selection, while Aloo Pyaz Pulao adds a familiar combination of potatoes, onions and rice to the meal.
A more aromatic note comes from Ganika, an aged basmati rice preparation infused with jasmine flowers. Its floral fragrance offers a distinctive counterpoint to the savoury dishes, bringing another dimension to the festive thali.
Together, the breads and rice preparations create a varied spread in which familiar flavours sit alongside more unusual culinary details.
A sweet finale steeped in indulgence
The dessert selection continues the traditional theme with Madhurkarkati Halwa, Chironji Chuara Kheer and saffron-flavoured Gulab Jamun.
Milk, nuts, saffron and carefully balanced sweetness lend the closing course its festive character. The desserts are intended to round off the meal with the comforting flavours associated with celebratory Indian cooking.
For diners, the appeal lies not merely in the number of dishes but in the opportunity to experience a selection of preparations that reflect the richness and regional diversity of vegetarian Indian cuisine.
The chef’s perspective: Preserving the flavours of tradition
Explaining the thinking behind the special menu, Sumeet Rohela, Executive Chef, ITC Narmada, said: “Karva Chauth is an occasion rooted in Indian tradition. Food plays an important part in bringing families together for the celebration. With Karva Chauth Khasa, we have brought together regional preparations and festive favourites, using traditional ingredients and cooking techniques. The menu celebrates the diversity of Indian vegetarian cuisine, from slow-cooked lentils and freshly prepared breads to desserts made with milk, nuts and seasonal ingredients.”
His comments reflect the menu’s central idea: presenting traditional recipes not simply as dishes on a festive table, but as expressions of culinary memory and regional food culture.
An invitation to celebrate over dinner
Karva Chauth Khasa will be available as a special thali at Royal Vega, ITC Narmada, Ahmedabad, exclusively for dinner on October 29, 2026. Advance reservations are advised.
As festive dining increasingly becomes an occasion to rediscover traditional flavours in carefully curated settings, the offering brings together food, culture and celebration in a single evening.