RAJASTHAN 26th & 27th Nov

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, cooked in a rich red sauce made with with our special roasted Rajasthani masala. 

BLACK CARDAMON - CUMIN - CINNAMON

🧄Pancharatna Dal

A medley of five lentils, channa, masoor, toor, urid and moong all slow-cooked with cumin, garlic, and rolled with seasonal greens. 

GARLIC - BAY - CARDAMON

🌿Poriyal

Lightly sweet and tangy poriyal. Finely shredded carrot and savoy cabbage tossed in a fragrant mix of mustard seed, curry leaves, fresh ginger, and coriander. Finished with grated coconut and a gently tangy citrus lift for a light, fresh crunch.

COCONUT - MUSTARD - CORIANDER

🌾Jodhpuri Pulao

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

SAFFRON - WALNUT - APRICOT

 

Allergens: 

Poriyal - Mustard

Jodphuri Pulao - Walnut, Sulphites