RAJASTHAN - 22nd & 23rd May

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 hope 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 seasonal greens. 

🌿Achari Sabzi

Tangy, zesty, and full of punch— seasonal veg 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 Sabzi - Mustard, Sesame, Wheat

Jodphuri Pulao - Walnut, Sulphies