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Rajasthani food is generally spicy, because of the climatic conditions. Dry fruits and yogurt are also used generously in the preparation of the dishes.

Master Chef Gopal Singh Negi from the Royal Kitchen of Rajasthan was specially flown in to familiarise food lovers with the authentic flavours of Rajasthan. The much travelled chef has made sure that the food matches the local tastes. Accordingly the spice quotient has been reduced.

On offer are three non-vegetarian and five vegetarian dishes, ranging from murgh ka soeta, murgh banno, laal maas, Jaisalmer paneer, ker sangria, dal baati, Marwari gatte ka saag and sabz aur mawa ki seekh.

Laal maas, the signature dish is a traditional lamb meat preparation with garlic and lots of spices. It’s a treatspecially for North Indian ladies. Three different kinds of papads are also served, moong daal papad, chana daal papad and moth papad. To beat the spices desserts like ghemar churma, mal pua and moong dal halwa are also served.

The most exciting moment comes when lassan ki kheer, a garlic kheer is served. The best thing about it is that you will not smell the garlic. Condensed milk and kesar are also used in the preparation.

Hari matar ka jharjhariya, another sweet dish made out of green peas is the tastiest thing. It will leave everyone licking their fingers.

To complement the food, the ambience is also typically Rajasthani, while the waiters are dressed in Rajasthani clothes with filigree. The 62-cover restaurant was itself full of handicrafts peculiar of the state.

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