Per Person 1400/-
Jaipur , Rajasthan
Views in the last week:17
  • Duration2 - 3 hrs
  • Group Size10 Foodies
  • CuisineRajasthani
  • Timing 7:00 PM onwards
  • Meal Type Dinner
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Flavours of Rajasthan

I believe that taste is developed by the diversity of the cuisine and this needs to be truly experienced. My life revolves around the culinary landscape and the dining experience that I love to offer. As cooking comes naturally to me, I love to experiment with the mixture of spices and their subtle flavours. It's really exhilarating. It’s the love of Food that brings us closer and keeps us connected, hence working with my culinary magic; I bring you the best of Indian ethos on a plate.

  • Menu

    “Flavours of Rajasthan ”

    (4 course meal)

    Are You a Pure Vegetarian?

    Welcome Drink Pudina Shikanji / Dungar Chaach

    Pudina (Mint) Shikanji is a mix of fresh mint leaves, ginger, lemon, and sugar. Dungar Chaach is a yoghurt based drink, also called buttermilk and is great for digestion.

    Appetisers Pakode / Mirchi Bada / Kachori

    A delicious snack to start the feast, Rajasthani style. Pakode is pieces of vegetable, coated in seasoned batter, deep-fried and served with tamarind chutney. In the case of Mirch(Green Chillies) Bada, green chillies (mild chilli) stuffed with a mixture of spices and potato and then deep fried till crispy. Kachori is a round ball made of flour. The dough filled with a stuffing of spiced lentils, potatoes or beans.

    Pudina Chicken Kebab

    This one is for the non-vegetarians. Instead of vegetables, pieces of chicken, coated in seasoned batter, deep-fried and served with tamarind chutney.

    Main Course Gatte ki Sabzi

    Gatte ki Sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as the base ingredient. Gatte means cooked gram flour dumplings, which are added to the spicy curd gravy to make this irresistible curry.

    Dakh Aur Dana Methi

    Dakh Aur Dana Methi or Fenugreek seeds curry is an authentic Rajasthani curry made with dry fenugreek seeds, dried fruits like dates, cashews, and raisins, and sugar or jaggery.

    Papad Mangodi

    A tongue-tickling dish made with papad and moong dal wade (spiced lentil fritters). Papad is a thin, crisp, disc-shaped snack made with seasoned dough. Moong dal wade is yellow lentils mixed with spices and herbs. Both papad and moong dal wade are cooked in a yoghurt based gravy.

    Malai Pyaaz

    Cooked with lots of onion, basic Indian spices and a generous quantity of fresh cream.

    Kadhi / Dal

    Kadhi is a tantalizingly sour gravy made with gram flour and yoghurt. Though it tastes delicious on its own, the best way to eat it is with rice. Dal or lentils cooked in ghee (clarified butter) goes well with batis, rice or even Rotis.

    Ram Khichdi / Pulao

    An authentic and flavourful rice preparation from the Rajasthani cuisine. It is a perfect combination of dals(lentils), rice and loaded with mixed vegetables.

    Laal Maas

    A bright red dish, Laal Maas is a fiery Rajasthani meat curry. Lamb slow cooked in a variety of Indian spices(masalas) with a burst of red chillies. Laal maas has been a favourite of the royalties of Rajasthan since ancient times.

    Breads: Roti / Ajwaini Puri / Missi Roti

    Roti: Delicate Indian flatbread made with stoneground wholemeal flour. Missi Roti: Missi roti or flat loaves of bread made with whole wheat flour (atta), gram flour and a mixture of delicate Indian spices. Ajwaini Puri: Puffed Indian bread which is flavoured with carom seeds.


    Chutney: Garlic and coriander dips. Tipore: A zingy, spicy pickle. Papad: A spherical crisp snack.

    Dessert Malpua / Kheer & Mouth Fresheners

    Malpuas are soft, fluffy and yet crisp pancakes coated with sugar syrup. A Rajasthani delight. 
 Kheer or rice pudding is a dish made with rice slow cooked in milk and other ingredients such as cinnamon and raisins. 

More About The Chef

Julia Child said that the people who love food are always the best people. I couldn’t agree more. My children and family are my world; they always push me to yonder outside my boundaries. My passion for the art of cooking began as a child spending time in the kitchen. While other children were engrossed in playing and were interested in games, I was more biased towards food and its preparations. My desire to create art in many forms came out to be very clear and thus I chose to follow my passion of creating an experience with local cuisines, and here I am.


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