Flavors of Rajasthani Hearty Rajasthani dishes that bring the desert’s rustic charm to your table.Bold, spicy, and cooked with love, just like in a Marwari home. Starters Boondi Raita (Veg)Yogurt mixed with tiny fried chickpea flour balls and mild spices. Lesun ki Chutney (Veg)Fiery garlic chutney ground with red chilies, typical accompaniment to breads. Mirchi Wada (Veg)Big green chilies stuffed with spiced potato mix, dipped in gram flour batter and deep-fried. Mains Bajre ki Roti (Veg)Rustic flatbread made from pearl millet flour, eaten with chutney or curries. Banara Gosht (Non-Veg)Rich, spicy Rajasthani mutton curry with robust whole spices. Daal Baati Churma (Veg)Hard wheat baatis served with spicy lentils and sweet crumbled churma. Daal Palak (Veg)Lentils cooked with spinach, flavored with garlic and cumin. Gatte ki Sabzi (Veg)Gram flour dumplings cooked in tangy yogurt gravy. Jangli Maas (Non-Veg)Simple wild-style mutton curry cooked with just red chilies and salt. Laal Maas (Non-Veg)Fiery red mutton curry made with Mathania chilies and yogurt. Methi Bajra Puri (Veg)Deep-fried breads made from millet flour and fenugreek leaves. Mohan Maas (Non-Veg)Royal mild mutton curry cooked with milk, cream and dry fruits. Papad ki Sabzi (Veg)Papad pieces simmered in a spiced yogurt-based gravy. Rajasthani Kadhi (Veg)Thin, tangy yogurt curry spiced with fenugreek and red chilies. Rajasthani Safed Maas (Non-Veg)Mild white mutton curry with cashew, poppy seed and yogurt sauce. Desserts Coming soon
