A little north of Udaipur, nestled in lush, green surroundings is the Devi Garh Fort Palace. Constructed in the days of yore, it is now embellished with every possible amenity for its world weary guests. As the aroma from the kitchen drifts through, you realise much of the vintage charm comes from local ingredients used in food preparations. The multi cuisine offerings range from indigenous flavours to international fare and to add to the tranquillity you can dine to the tune of live jal tarang and flute music.

The dining prospects here are limitless. Whether it is a private tête-à-tête or a feast befitting a king, every palate is indulged with an eclectic treat. Drinks too vary from an aesthetic mix of spirits with pomegranate juice or jasmine syrup to more quotidian favourites. The Janana Courtyard offers an ambience that seamlessly mixes tradition with contemporary sensibilities. Here, modern fountains come into confluence with a traditional jhoola in an open-air retreat. Even more exclusive, is the meditation room which has been converted into an enchanting space with all the original calligraphy left intact. It’s overwhelming to stomach such beauty but one must try.

HERB CRUST FILLET WITH MORELS AND ORANGE JUICE
For four portions:
Ingredients: Skinned betki fillet, 1 kg; morels, 200 gms, orange juice, 500 ml; white wine, 100 ml; parsley, 100 gms; basil, 50 gms; marjoram, 25 gms; thyme, 25 gms; olive oil, 100 ml; red pepper, 1 no; yellow pepper, 1 no; aubergine, 1 no; onion, 2 no; garlic, 8 cloves; spinach, 10 small leaves, lemon juice, 2 no; butter, 30 gms; salt / pepper to taste.
Method: Cut the fish into chunks and marinate with white wine, lemon juice, salt and pepper. Make a thick paste using all the fresh herbs, olive oil, salt, pepper and little chopped garlic. Squeeze the excess marination from the fish and cover the top with the herb paste. Cook the fish in an oven at 160 degree celsius for 25 minutes.
Pour the orange juice in a thick bottomed pan and place on fire till it reduces to 1/4th. Season with salt and pepper. Dice the vegetables and sauté with garlic till cooked. Toss the morels with butter, salt and pepper. Sprinkle chopped parsley.
Arrange the cooked fish with vegetables, orange juice and morels. Add a leaf of basil to garnish.