MADHUBHAN Resort & Spa is the premier resort of Anand – Vallabh Vidhyanagar and the pioneer of spa
tourism in Gujarat. The resort has multiple restaurants with different specialties. Banyan Tree is one of
their finest restaurants. iFEA editorial team spoke to the chefs behind the restaurant..
What inspired the building of the Banyan Tree restaurant ? What is the story of the name?
The minute one thinks of Madhubhan, the logo of Madhubhan which is prominently expressed by a Banyan Tree
comes to mind and, this is the very connection we bring to our Guests when they think or talk about a Signature
Dining restaurant in Gujarat. The Banyan Tree symbolises Madhubhan Resort and what better way than to
name the Finest Dining Restaurant of Madhubhan after its iconic symbol, “The Banyan Tree”. For Madhubhan,
Banyan Tree is our pride and so is the Banyan Tree Fine Dining Restaurant.
Banyan Tree is Anand's sole modern fine-dining restaurant, offering a remarkable experience that includes an
impressive array of distinctive dishes repertoire from robust Sichuan to Cantonese and diverse Indian cuisines,
all served at a great ambiance with true-to-type personalized service. The culinary delights of The Banyan Tree
transport guests on a voyage of refinement and authenticity, to overcome Menu fatigue and to accommodate our
discerning guest’s popularity demands, the menu at this culinary legend is dynamic and is aimed at the evolved
palates.
Its a state of the art, elite restaurant with luxuriously relaxed décor that culminates in a fine blend of Indian and
Asian food with traditional old culinary charm and the new world innovation, is delivered in a seamless refined
setting.
What was the design approach? Which are the key architecture and interior décor elements?
Earlier, it was the consensus that choosing a good restaurant was solely dependent on the cuisine because good
food equals a good restaurant. And while that may be true, food is no longer the only aspect that defines a
dining-out experience. The interiors and design of Banyan Tree is an important factor for many, given that they
can alleviate one’s dining experience. Innovative design with subtle interiors is the talking point of this upbeat
Fine Dining Restaurant. It is also a major aspect that is pivotal in the success of this popular restaurant and
design of the space.
A popular hot spot in Anand, The Banyan Tree graced Madhubhan with a retro-glam space that is set to leave a
lasting effect. From the moment you step in, you’re transported to a different realm of carved wooden panels,
centre wooden ceiling panel, eclectic pieces of furniture melange with mirrors, intricate iron screens with fluted
glass panel, décor with mandala-chic art nouveau-inspired interiors to name a few, defines the entirety of The
Banyan Tree. The state-of-the-art restaurant table setup is paired with a black and gold quartz counter decorated
with gold embellishments adding to the glitzy ambience on table setup.
How does the restaurant synergise with the resort, the spa, the banquets and the other restaurants of
MADHUBHAN?
Banyan Tree adds that extra mileage to our Guests’ dining experience by providing the most amazing cuisines
for a timeless take-home culinary memories. This Fine Dining restaurant is a perfect blend of the vibrancy of
Madhubhan, serenity of its verdant green expanse, the Madhubhanism of hospitable culture, the imposing
Buddha’s larger than life, intricately carved wooden statue that connects with the unwinding mood and aura of
Spa adds to the recall value of total Madhubhan hospitality in diversity. At this legacy restaurant, each marquee
dish is curated especially for the discerning and sophisticated diners, and carries a tinge of nostalgia.
Which are the top dishes and why are they special?
Each flavour in a menu is a tribute to our culinary passion and honoured after many years of dedications. These
dishes transcend mere substance and construct a tapestry of flavours that leaves a lasting imprint with
experience. Some signature preparations are as follows
1. AVOCADO, EDAMAME AND QUINOA PUFF CHAAT
This fusion chaat is one of those dishes you just have to try to experience the unique blend of simple ingredients
and modern Indian flair!
2. BHARWAN KESARI GUCCHI KAJU MAKHANA MATAR
The Kashmiri Morel mushrooms known in Kashmir as ‘kani’ ghitch’ and in the rest of the world as Gucchi are a gift
from heaven. The flavour of Morel Mushrooms can be described as intensely smoky and musky with deep earthy
notes. Once rehydrated and sauteed in butter, they give off a scintillating “umami” flavour explosion. A foxnut tossed
with peas in cashew Kashmiri style Curry of this exquisite and rare mushroom that are a flair from the Himalayan
region. Taste this delicious bowl of happiness at your favourite, The Banyan Tree.
3. AHUNA MUTTON
Champaran Mutton also called Ahuna Meat or Batlohi, which means a handi in colloquial. A unique style slow cooked
mutton in a sealed batlohi with feisty Champaran spice blend. There is something special about things cooked or served in
earthen pots and the mouth of the pot is sealed with dough like it’s done in ‘dum’ dishes.
4. DAL MADHUBHAN – SIGNATURE (Relish our exclusive Dal Madhubhan with 22 Carat Gold Dusted
Ghee)
Dal Makhani – A true amalgamation of passion and patient which made flavourful and enrich with the all-new 22
Carat Gold dust. Dal Makahani is served in a bowl inside a jewellery box, with 24 carat gold powder mixed in
butter pour on top. This particular delicacy presented in a box as because it is considered as valuable as gold.
The server explains that in ancient times, gold was stored in safe jewellery boxes, so our signature dal makahnai
is served in a box since it is sense as precious as gold.
5. POKE BOWL – A BLISS BOWL
Poke means “to slice or cut” in Hawaiian referring to cubes of marinated vegetables which is then tossed over
rice and topped with Asian- inspired sauces.
While sushi and poke are similar in featuring raw fish, they are different in many ways. Poke is a traditional
Hawaiian dish and sushi originates in Japan. Hawaiian food takes a lot of influence from Japanese food, but
poke is Hawaiian. Modern poke bowls, sometimes called “mainland style poke” includes a variety of toppings and
sauces to add even more variety. Bowls are filled with seasoned sushi rice, edamame beans, asparagus and
avocado, before being finished with your choice of soy and tahini. With veggies, whole grains, legumes, rice and
a dressing in a round bowl, it imparts flavour and nutrition and combine diverse flavours, food turns into an
orchestra.
6. JALEBI CAVIAR WITH PISTACHIO RABRI AND SAFFRON ESPUMA
Jalebi is interestingly shrunk into minuscule boondi, and presented in a sheer of Rabri which is garnished with
crushed Pistachio and topped with Saffron Foam at The Banyan Tree served in an inverted shell is simply
irresistible.
What are The social, environmental and economic sustainability practices and philosophies of the
restaurant?
Embracing care at the heart of our business, Madhubhan Resort and Spa, Anand is seriously
concerned and engaged in the Good Work Practices and committed to protect the planet for future
generations by adopting a holistic approach towards sustainability since 2010.
Guided by our responsibility to enrich local communities while providing an inclusive dining experience,
all menus have been designed to provide nutritious meal to diners through quality-driven sustainable
ingredients. We take pride in sustainable sourcing with stakeholders who share the same vision with us
serving Organic vegetables from our Madhubhan Organic Farm and Ecological Balance.
With a selection of delicacies, each one of which is balanced, refined and authentic, the menu at this
culinary sojourn keeps expanding and is aimed at the evolved palate. Always evolving and always
fresh, our menus put an emphasis on locally-sourced, fair-trade and seasonal ingredients to take you
on a gastronomic adventure into local dining scenes while supporting local communities. As part of our
commitment to the planet, we work towards an equitable and transparent supply chain in line with our
sustainability targets and designed menu to emphasize the Vocal for Local campaign and delivers
delectable recipes that have been thoughtfully picked and produced. It also adds to Madhubhan
Responsible Tourism philosophy by pledging to support local produce and “Made in India” artisanal
items.
At our Organic Greenhouse, teams harvest indigenous seasonal vegetables, pulses and fresh herbs
from the Madhubhan Organic Farm. Learn all the secrets to our delectable cuisine while dining here at
our botanical space. The menu features locally sourced, seasonal produce procured within a 200 km
radius of the resort. By adding organic waste compost to the garden soil, the resulting homegrown
products and seasonings that grace the menus at the resort’s Banyan Tree restaurants are fresh,
organic and fertilizer free.
Take a breather exploring the property’s fertile organic vegetable farm where you might breathe in the
pungent aromas of regional herbs, pick fruit from the trees or visit the ever-growing family of baby cows.
Experience sustainable dining and enjoy in abundance with us at Madhubhan Resort and Spa,
Anand. Discover more about our Resort’s sustainability efforts and our movement to make earth a
better place for future generations…
Any future plans for the restaurant and the brand?
Madhubhan is an emotion for us, an enduring symbol of hospitality to the Gujarat. This is a momentous year for
Madhubhan Resort and Spa having received the best recognition as the IGBC Platinum and also Gujarat’s
Strongest brand across sectors. This also catapults first Gujarat’s standing on the global stage in hospitality. This
achievement underscores the trust and affection of our guests and the steadfast dedication and commitment of
our colleagues in delivering warm and sincere service, a true hallmark of Madhubhan. Having demonstrated
accelerated and responsible growth, Madhubhan will remain at the forefront of furthering a sustainable and
inclusive future for the hospitality industry. The growth of the brand is two-dimensional, through new hotels as
well as effective asset management of the operating hotels.
The development focus for the Banyan Tree, under Madhubhan brand will encompass pioneering new
destinations, growing market share in metro cities, ringfencing our leadership in key markets and foraying into
emerging towns. Our recent proposal, resorts with signature restaurant at Statue of Unity, a 100-room hotel at
Udaipur/Goa are reflective of our present strategy.
Signature dish
RAJASTHANI ALOO PYAZ KI SABJI
A popular Rajasthani dish, Aloo Pyaz ki Sabji. Potatoes and onion (shallot) deep-fried and served in a spicy
tomato onion and yogurt gravy. Served alongside famous Bejad ki roti or Rajastahni Tikkad.
INGREDIENTS:
8 to 10 Baby Potatoes
8 to 10 Small Size Baby Onions
200 gms Onion, sliced and paste
200 gms Fresh Tomato Puree
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 to 3 tbsp Ghee
2 to 3 Green Chilli, sliced
1 tsp Jeera (Cumin Seeds)
2 to 3 tsp Kashmiri Red Chilli Powder
1 tsp Chilli Powder
1 tsp Dhania Powder (Coriander Powder)
½ tsp Kala Namak
1 tbsp Garam Masala
½ Cup Fresh Cream Malai
½ Cup Yogurt (Dahi), beaten
1 big tsp Kasoori Methi (Dried Fenugreek Leaves)
50 gms Fresh Coriander, chopped
Oil For frying
Salt To taste
Khada Masala:
2 Big Elaichi (Brown Cardamom)
4 to 5 Pcs Laung (Cloves)
1″ inch Cinnamon
2 Tej Patta
1 small piece Javitri
How to Make Rajasthani Aloo Pyaz Ki Sabji :
PROCEDURE
Peel the potatoes and onions. Keep them dipped in water for some time so that the potatoes do not get
discoloured. There are two parts of the recipe. You can proceed with both the steps simultaneously or one by
one.
Frying Process
Take a deep pan, add the potatoes to a large pot of salted, boiling water. Reduce the heat and simmer until the
potatoes are tender. Heat the oil over medium heat and fry the potatoes for 8 to 10 minutes. This will keep the
colour of the potatoes golden in colour. Remove the potatoes and add the onion. Fry the onion in oil, this should
take 3-4 minutes. Do not over-fry the onions, since they will lose their crunch and body in the gravy while
cooking. Strain the onions and keep aside.
Making Gravy
In a heavy bottomed kadai, heat the ghee and add the khada masalas section.
Now, add the cumin seeds. When the cumin begins to crackle, add the onion paste. On a medium temperature,
sauté the onion paste until golden brown. This should take 10 to 15 minutes on a medium-low flame. Don't be
tempted to increase the flames. Add the ginger and garlic paste.
Cook for another 5 minutes, or until the garlic loses its raw smell and turns golden in colour.
Add the Kashmiri Red Chilli Powder at this point. Cook for a few seconds, then add the fresh tomato paste.
Cook the tomato paste till the puree thickens and oil separates from all the sides. Add the green chillies.
Add the dry masalas – salt, red chilli powder, coriander powder, garam masala and kala namak. Add few spoons
of water at this stage and cook for few more minutes. Add beaten curd and fresh cream and cook till all the water
disappears. Keep stirring constantly. Now add half cup of warm water. Cover and cook on low flame till the gravy
gets completely cooked and oil separates.
Now, add the fried potatoes and onions. Add little water to get desired consistency. Cover and cook for 5 to 6
mins. Switch off the flame, remove the pan and add crushed kasoori leaves and fresh coriander leaves.
Serve it hot with bejad roti and green chutney and onion salad.
