RAJASTHAN - 19th & 20th Dec

Rajasthan at Christmas. Picture it, if you will. A land so sun-drenched and parched that one imagines Santa’s sleigh might trade its reindeer for a camel caravan, the jingling bells more a soothing desert chime than a harbinger of snow. The holiday spirit, while entirely imported, is embraced with that ineffable Indian knack for making everything brighter, louder, and far more festive than you thought possible.

Rajasthan’s cuisine mirrors its landscape—desert-like, yet rich in culture. Ingredients like dried spices, grains, and pulses became staples due to the scarcity of fresh produce, while the use of ghee, chilies, and yogurt ensured food could be preserved longer. Despite the challenges, the people of Rajasthan have turned their cuisine into an art form, creating dishes that are bold, complex, and deeply satisfying. We hopw you enjoy our take on some Rajasthani classics. 

🌶️ Laal Maaashrooms

Our version of the Royal celebration dish, "Laal Maas", Fiery, and bold. Buttery mushrooms, and winter veg, cooked in a rich red sauce made with with our special roasted Rajasthani masala, garlic and red chili. 

🧄Pancharatna Dal

A medley of five lentils, channa, masoor, toor, urid and moong all slow-cooked with cumin, garlic, and rolled with earthy Swiss chard 

🌿Achari Sprouts

Tangy, zesty, and full of punch—sprouts given the Rajasthani treatment with Achar masala and citrus. A crunchy, lip-smacking delight.

🌾Jodhpuri Pulao

Fragrant rice infused with saffron, topped with walnut, apricot and cranberry.

Allergens: 

Achari Sprouts - Mustard, Sesame, Wheat

Jodphuri Pulao - Walnut, Sulphies