An anchored barge on a tranquil lake…the stars shining above…a sitarist in attendance…a table elegantly laid out…a luxe rendezvous fit for a king! It is perhaps one of the most unique meals anyone could experience. The regal effect is skilfully recreated on the Gangaur, an antique royal boat of the house of Mewar that still echoes the colours of the past.

Built on four acres of solid rock, the neighbouring erstwhile 18th century Taj Lake Palace Hotel in Udaipur, delivers flavoursome platters to the Gangaur, hired for special occasions and private parties. A meal on the boat – as it cruises gently around Lake Pichola – combines elegance with the choicest culinary delights. The menu offers a selection of both vegetarian and non- vegetarian fare. Barbecued gently to perfection…or cooked crisp on the tandoor, each dish has its own reason for being on the plate. The gentle taste of paneer, seasoned with herbs and wine, is a pleasing mouthful. Enjoy the experience in the romantic setting of flickering candles, under the benevolent gaze of the lofty Aravallis.

PANEER CHUTNEYWALA ON TOMATO KUT
For the paneer tikka:
Ingredients: For the paneer roundals (150 gm): Hung curd, 50 gms; Garam masala, 5 gms; Mustard oil, 10 ml; Gramflour, 15 gms; Salt, 5 gms.
For the chutney (50 gm):
Ingredients: Mint, 20 gms; Coriander, 20 gms; Chilly, 3 gms; Ginger, 3 gms; Cumin seeds, 4 gms; Salt, 5 gms; Chaat masala, 10 gms; Juice of 1 lemon.
For the tomato kut:
Ingredients: Fresh tomato puree, 50 gms; Garlic, 10 gms; Onion chopped, 10 gms; Chilly powder, 5 gms; Turmeric powder, 5 gms; Salt to taste.
Method: Grind all the ingredients for the chutney into a thick paste; adjust the seasoning. Slit the paneer roundals and stuff the chutney in it. Prepare the marination using all the ingredients; marinate the paneer in this and set aside for at least 4 hours.
Prepare the tomato chutney by reducing the tomato puree with the Indian spices and garlic, adjust the seasoning. Cook in tandoor on 200° C pre-heated oven till golden brown. Serve the paneer on top of the tomato chutney, garnished with mathri ring and coriander sprig. Serve with rose wine.