Saffron

Saffron and Ker Sangri

Food

Service

Atmosphere

We were really tired from the wandering when we reached Jaisalmer.
We reached Saffron with a lot of expectation, but they said they have not all the dishes and are about to close for their afternoon break.

We thought for some time and he said we have to hurry,  so a straight forward question from us was if they have Ker Sangri ? 

ans: Yes

we had to wait no more we ordered two Ker Sangris and Naans and Panchkoota 
Without eating Ker Sangri your trip to Jaisalmer is not at all complete.

Whats special of this?  This is the one of the best voted desert vegetarian dish. 
The ingredients that goes into this dish are desert beans and capers. These are topical Rajasthani vegetables that are often incorporated in Jaisalmeri dishes. 

CAUTION:  The Jaisalmer dishes are well known for their high spice level much more than in other parts of Rajasthan.   The red chillies are used a lot in these regions.   

But Jaisalmer sees thousands of toursits daily and the restaurant would have no trouble in making a milder version of Ker Sangri.

The story goes that ker and sangri were discovered ages ago by Rajasthani villagers during the time of a great famine when all other natural vegetation, which was scarce anyways, had died away. But ker (small, radish-like pods) and sangri (longish beans from Prosopis cineraria) flourished unconcernedly in the punishing sun. Intrigued by the appearance of these berries and delighted by their availability, the villagers took them home. There was no water for cooking because of the famine so the villagers dried the berries and cooked them in vegetable oil along with chillies and other spices. Voila! Today, they cook them in water or buttermilk.

Howsoever  we were charged up a lot with the dishes and we had to go for the boating outside the fort .  For sure the Ker Sangri which we had from Saffron will always be in our taste cells of our brain which may be the reason why my stomache is crying to plan one more trip to Rajasthan.