Nestled in the heart of Gwalior is the glorious Jai Vilas Palace, home to the Scindia family. It also played host to the Pravaas Journey, a unique collaboration between Masque and Cymbal on December 18-19, 2021. We visited the palace to give you an insider’s look into the bespoke luxury experience and the lavish 10-course dinner by Chef Prateek Sadhu. By Ishika Laul
My Pravaas Journey begins right from the get-go. Picture a grand entrance complete with drums, trumpets and a warm welcome drink to combat the winter wind creeping in. I’m all set prepare to go on an immersive journey through history, culture and the food of Gwalior over the next two days.
Each nook and corner of the Jai Vilas Palace—where the first leg of the Pravaas Journey begins—is converted into a contemporary experience. And, if the luxury of living and unwinding in Taj Usha Kiran Palace and the breathtaking architecture of the royal palace isn’t enough for you, Pravaas manages to take the experience a step further.
Pravaas journeys at Jai Vilas Palace
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The best beats by artists from around the country—curated by Cymbal—echo throughout The Poornima Bagh at Jai Vilas Palace. An all-access pass to the legendary history of the palace—ranging from timeless artefacts to handcrafted crockery—wait to be experienced at The Baraamda. Pours and cocktail concoctions by Stranger & Sons, Sepoy & Co. and Johnnie Walker give me company at The Aaina Hall. And, further away from the pulsating music and tucked away in the cosy corners of The Fawaara Bazaar, are the best of dining lifestyle experiences. Here, a selection of brands like No Grey Area, Valliyan by Nitya Arora, People of Tomorrow, WOKE Cold Brew and more dot the space.
One elevated journey after another
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Through the weekend, I’m whisked away from one event to the other. From an exhilarating design and architectural journey, called The Quilla Daur, at the majestic Gwalior Fort to the Safarnama-e-Alijah, an indulgent tour of the Jai Vilas Palace giving me an exclusive peek into the royal lifestyle, or even The Hiran Vann, an intimate forest picnic via an e-rickshaw ride hidden deep inside the palace grounds. If you ask me, Pravaas is serving as the perfect getaway from city life.
A 10-course culinary experience
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The last of the journey leads me to the grand finale at The Chandni Durbar—a one-of-a-kind Masque dinner with Chef Prateek Sadhu spearheading the show. I sit amidst candle-lit tables and clay fire pits at the regal balcony above the courtyard of the Jai Vilas Palace, ready to devour a 10-course dinner never to be served again.
Access to the royal kitchens of the palace means crafting a unique and exciting once-in-a-lifetime menu fit for Maharajas. Chef Sadhu reveals he spent many weeks discovering the city of Gwalior and carefully choosing each locally-sourced ingredient to curate the final menu. From the dishes to the dish-ware, everything is inspired by the city, its culture and its traditions.
The curated menu has tints of Masque dotted all over. The menu boasts of a dishes made using local ingredients like karwanda (a tangy berry unique to Gwalior), sole (a local fish) and poppy leaves. My personal favourite is the the corn pani puri with corn raab, and the kadaknath momo in a spicy broth. Both the hot dishes are perfect for the below 10-degree weather! The star of the evening, however, is the duck and kali mooch pot rice.
Served in stoneware, a modernised iteration of the craft that Gwalior is already famous for, the three desserts—the chocolate custard with Mahua ice cream and poppy seeds cookie crumble, the passion fruit imarti, and the guava paan – are familiar dishes re-imagined in a way that is both localised yet contemporary. Happily satiated, I continue to crave this food coma long after it is gone—a feat only Masque can accomplish.
The journey continues
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While I flipped through the Gwalior chapter, the rest of the book remains. The private and serene Pravaas experience will be back with another edition of luxury escapade filled with decadent food, drinks, stories, events and artists, at a new location and venue. Stay tuned!
Related: Chef Prateek Sadhu Of Masque Talks About Indian Ingredients He Can’t Live Without
