March 2018 Regional Specials Menu
Syrian Christians’

Sardine Varuthathu £7
Crisp fried fresh sardines marinated with ginger, garlic, turmeric, Tellicherry pepper and dusted with rice flour
Chicken Ishtu £11
Chicken, potatoes, carrots and cauliflower slow cooked in an aromatic coconut sauce
Beef Short Rib Ularthiyathu £13
Spicy dry beef short rib dish made with freshly ground roasted spices, sliced coconut, shallots, green chillies and a hint of vinegar
Sambhar £7
Tangy and spicy vegetable and lentil stew made with aubergine, carrots, cauliflower, pearl onion, mustard seeds and curry leaves
Coconut Panna Cotta £6
Served with pineapple compote and a coconut tuile

All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance

Syrian Christians Community

The Christian Commun ity of Kerala (in Southern India ) traces back its origin to the advent of St. Thomas, the Apostle to India, who reached the Cragnanore Port in AD 52. This community started to grow with the arrival of East Syrian settlers and Persian missionaries in 3rd century AD. It is said that the Ch ristianity flourished here much before it was taken up by Europe.

Coconuts grow in abundance in Kerala and consequently it is widely used in the cooking . Kerala is also one of the major producers of spices such as black pepper, cardamom, cloves and cinnamo n. Fish and seafood dishes are very popular because of the region’s long coastline, numerou s rivers and backwater networks and a strong fishing industry.

Syrian Christians do not consume dairy products like milk or curd with fish and meats instead they use coconut milk as a substitute in preparations. They are also expert grape - wine makers and widely consume wine in contrast to their neighbors of other faiths. Wine is generally prepared weeks in advance for festivals like Christmas and Easter. Favorite d ishes of Syrian Christians are Istu ( chicken/any meat stew made with v egetables and potatoes), Fish F ry, Meen V evichathu (fish in fiery red chili sauce), Meat T horan (dry curry with shredded coconut) and Oletherachi (dry and spicy beef dish).

Regional Specials – Goa
February 2018

Crab Masala - £8
C rab claw meat stir fried with ginger , chill i es, and spices served in a crisp filo pastry basket accompanied with coconut and cashew nut chutney

Balchão de Camarão - £12.50
Balchao is a spicy Goan pickle. Our version is slightly toned down – prawns in a thick coating sauce made with onion, dried shrimps, vinegar, cinnamon, cloves, mustard seeds and chillies
ChickenXacuti - £11
Traditional Goan chicken in a thick coating sauce made w ith home ground r oasted aromatic spices, poppy seed paste and coconut
Dali Thoy - £7
Toor lentils tempered with mustard seeds, curry leaves, garlic, and green chillies

Rum and Raisin Ice Cream - £5
Served on a toasted coconut crumble

All prices include VAT and exclude an optional service charge of 10%. All dishes may contain traces of nuts.


Goa is l ocated along India 's west coast along the Arabian Sea. Seafood, coconut milk, rice and local spices are main ingredients of Goan cuisine. The area is in a tropical climate, with spices and fla vo u rs being intense.

The cuisine of Goa is influenced by its Hindu origin s; four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food also has an international aspect.

The cuisine is mostly seafood based, with the staple foods being rice and fis h. Kingfish is the most common variety , with others including pomfret, shark , tuna and mackerel. S hellfish are plentiful with crabs, prawns, tiger prawns, lobster, squid and mussels all being popular.

The Hindu food of Goa is unique, while Goan Christians are influenced by the Portuguese , who brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil. Of these , tomatoes and potatoes were not accepted by the Hindus until the late 20th century.

The most important part of Goan spices, the chili, was introduced to Goan cuisine by the Portuguese and became immensely popular. All these above - mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.

Valentines Dinner Menu
4 courses £36 per person (minimum 2 person)

APPETISERS - please choose one
Non-Vegetarian Plate
Amritsari Fish
Crisp fried fish fillet, in a carom seed and garlic marinate, served with masala mushy peas & desi tartare
Saffron Chicken Tikka
Tandoor roasted chicken breast, with mint, chillies, pounded spices and ginger, served with mooli and walnut chutney
Vegetarian Plate
Naram Dil Kabab
Heart shaped crisp crushed vegetable kababs with a melting cream cheese center, accompanied with mooli and walnut chutney
Bharwan Mirch
Mild pepper, stuffed with a finely chopped medley of vegetables
Palate Cleanser - Strawberry and Basil Sorbet
MAINS Please choose one
Mangalorean Lobster Tail - £8 supplement
Morsels of lobster simmered in a tangy coconut sauce
Awadhi Chicken Korma
Tender pieces of chicken roasted in a cashew nut, saffron and cardamom sauce
Lamb Salli Nalli
Cinnamon scented fore shank curry cooked with dried apricots and malt vinegar
Navrattan Korma
Literally means "nine gems in a sauce", vegetables, golden raisins, and nuts in well spiced creamy sauce
SIDES to share
Green Vegetable Porial, Dal Makhani
Naan / Laccha Paratha / Saffron Basmati Rice

Valrohna Manjari Dark Chocolate Samosa
Accompanied with a banana mousse and macerated cherries

Price inclusive of VAT and exclusive of a discretionary 10% service charge
All dishes may contain traces of nuts

Regional Specials – Gurkhas’
January 2018

Kukhura Momo - £6
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with a roast tomato and Szechwan pepper chutney

Malekahu ko Machha - £6
White Bait, crisp fried with ginger, garlic, carom seeds, chillies and gram flour batter served with a mustard and coriander chutney

Bhuteko Masu - £12.50
Kid goat shoulder braised with freshly ground chillies, ginger, garlic, spring onion and toasted spices

Timur Dhaneko Kukhura - £10.50
Homestyle dish - diced chicken leg simmered in an aromatic sauce flavoured with freshly ground Timur spice, coriander and chillies.

Masoor Dal - £7
Red lentils tempered with cumin, turmeric and garlic

Kheer - £5
Basmati rice and milk pudding with green cardamom, sliced coconut, cashew nuts and pistachio

Menu created by Amar Bhandari
Prices include VAT and exclude optional 10% service charge

The Cuisine of The Gurkhas’

The Gurkhas’ are soldiers from Nepal. Historically, the terms "Gurkha" and "Gorkhali" were synonymous with "Nepali," and derived from the hill town and district of Gorkha from which the Kingdom of Nepal expanded. The name may be traced to the medieval Hindu warrior-saint Guru Gorakhnath, who has a historic shrine in Gorkha.

The former Indian Army Chief of Staff Field Marshal Sam Manekshaw, once stated that "If a man says he is not afraid of dying, he is either lying or is a Gurkha." Set against the backdrop of the Himalayas, the people of Nepal have many different backgrounds and ethnicities, and this multitude of influences is reflected within the country’s cuisine.

Nepalese dishes are generally healthier than most other South Asian gastronomies, as they rely less on the extensive use of fats and more on chunky vegetables, lean meats, pickled dishes and salads. Whilst Nepal does take heavy influences from its closest geographical companions such as India, China and Tibet, this mountainous paradise only opened up its borders to outsiders in the 1950s. It is for this reason, in addition to problems with exports and imports caused by Nepal’s geographical setting, that there is a particular focus on using locally grown produce.

Dal-rice-vegetable is the standard meal eaten twice daily. However, with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Wheat becomes unleavened flatbread (roti or chapati). Typically, yogurt (dahi) and curried meat (masu)or fish (machha) or chicken (kukhura) are served as side dishes.

New Year’s Eve Dinner
£39 per person
Kir Royale on arrival - £6
Individually plated; Please choose one plate

Non-Vegetarian Plate
Amritsari Fish
Crispy fish fillet, in a carom seed and garlic marinate, served with masala mushy peas and desi tartare
Bhatti ka Chicken Tikka
Tandoor roasted chicken breast, with mint, chillies, pounded spices and ginger, served with mooli and walnut chutney

Vegetarian Plate
Cream Cheese and Peas Filo Roll
Crispy filo roll flavoured with fenugreek, chillies and sultanas served with mooli and walnut chutney
Vegetable Tikki Chaat
Crushed vegetables and nuts cutlets, topped with yoghurt, tamarind chutney and pomegranate

Palate Cleanser
Strawberry and basil sorbet with mixed berry chutney

Please choose one
Lobster Tail (£8 supplement)
In a creamy Pinot Grigio sauce with green peppercorns, spring onions and fresh coriander
Welsh Lamb Nihari
Slow cooked fore shank stew spiced with home ground spices and garnished with pickled ginger
Chicken Tikka Laphroaig Masala
Nation’s favorite dish – chicken tikka masala flambéed with peaty Laphroaig Scotch whisky
Shahi Kamal Kofta
Lotus root dumplings stuffed with sultanas and nuts smothered in a saffron scented cashew nut sauce

To share
Spinach, Mushrooms and Pine nuts
Mushrooms cooked with creamed spinach topped with crisp pine nut fritter
Dal Makhani
Black lentils simmered overnight and finished with tomatoes, ginger and cream
Naan / Laccha Paratha/Zeera Basmati Rice

Valrohna Chocolate Samosa
Made with one of the best dark chocolates in the world, served with a caramelised pistachio, cardamom and rose mousse

Price inclusive of VAT and exclusive of 10% service charge. All dishes may contain traces of nuts

New Year’s Eve Dinner

Festive Season Specials
November - December 2017

3 Course Tasting Menu £34 per person including rice and breads
(minimum 2 orders)
Glass of Kir Royale - £5
Mattar Malai Samosa - £6
Crisp fine pastry stuffed with melting cream cheese, green peas, ginger, chilles, herbs and spices served with tamarind chutney
Shikar ka Shami - £9.50
Shallow fried melt in the mouth Roe deer kabab, stuffed with spiced foie gras garnished with venison and carrot pickle

Malabar Prawn Curry - £12.50
Tiger prawns simmered in a tangy coconut sauce flavoured with ginger, garlic, green chilllies, fennel and curry leaves
Beef Shortrib Oletherachi - £13
Fiery hot dry beef shortrib curry made with freshly ground spices, shallots, green chillies and tomatoes
Sambhar - £7
Tangy and spicy vegetable and lentil stew made with aubergine, carrots, cauliflower, onion, mustard seeds and curry leaves

Sticky Toffee Pudding - £5.50
Light sponge made with chopped dates, accompanied with salted caramelized walnuts and a scoop of Madagascan vanilla ice cream

All prices include VAT and exclude an optional 10% service charge.
All dishes may contain traces of nuts.

Christmas in India

India is a secular nation and houses every community. Christians are a minority and form nearly 2.3% of the population. But the fact that there are only about 25 million Christians in India, in no way lessens the observance of the festival. Moreover, the occasion is celebrated not only by Christians but by people of other religions as well.

Many Christian houses in India decorate Christmas cribs and distribute sweets and cakes to their neighbours. In many of the schools that are run by the Christian missionaries, the children actively participate in Christmas programs. Also in many non-religious schools, there is tradition of Christmas celebration. Christmas is also increasingly celebrated by other religions in India. Christmas is known as "Badha Din" (Big Day) in North and North-West India and people often plant trees on this day.

Many Christians in India celebrate Christmas. The celebrations are most noticeable in states where there are many Christians such as Goa. Christmas Day is a statutory holiday across India but there are really no Christmas only dishes.

Punjab Regional Specials
October 2017

Kiwifruit and Raspberry Gol Gappay - £5
Crisp bread spheres served with 2 types of spiced juice.
Fill the sphere with the spiced juice and experience a burst of flavours in your mouth

Dhabe da Meat - £12
Our version of the popular kid goat curry found in Punjabi restaurants along the highways all over northern India

Sarson da Saag - £8
Chopped green mustard leaves braised with ginger, green chillies and maize flour

Mah Choleyan di Dal - £7
Channa dal with Urid dal cooked together and tempered with cumin seeds, onions, ginger, garlic chillies and fresh tomatoes

Amritsari Kulcha - £3.50
Tandoori bread stuffed with crushed potatoes, fresh coriander, pomegranate powder, ginger, green chillies and carom seeds

Gajerela with Kulfi - £6
Warm carrot halva with nuts served with Indian ice cream

All prices include VAT and exclude an optional 10% service charge.
All dishes may contain traces of nuts.

The Punjab Region

Punjab literally means ‘land of five rivers’ in Persian. As it was divided into two at the time of partition a part of Punjab lies is in the north west of India and the other in north east of Pakistan.

Punjab mainly consists of large fertile plains and is India’s biggest producer of wheat. Milk and its products in the form of malai (cream), paneer (cottage cheese), butter and curds are used with almost every Punjabi meal.

The most popular form of Indian food served around the world is derived from Punjabi cuisine. The concept of using the tandoor oven in Indian kitchens originated here. Communal tandoors are still used in the villages of Punjab where women gather in the evening to cook bread and share gossip.

It shares several characteristics with the cuisine of Kashmir and other adjacent states. Punjabi cuisine is diverse, and varies regionally. Punjabi food served in the restaurants originated from the ‘Dhabas’ - roadside restaurants started by Punjabi people to provide food to truckers. It would not be wrong to say that in India ‘Dhabas’ were the first restaurants. Tandoori Chicken, Dal Makhani, Karahi Paneer, Chicken Tikka, Lassi, Kheer, Jalebi; are the popular Punjabi dishes found in restaurants all over the world.

Other popular seasonal dishes are; Sarsoon da Saag – prepared with green mustard leaves; Makki di Roti – maize flour bread; and Cholle Bhaturre – chickpeas served with fried bread.

Regional Specials – Mumbai Street Food
September 2017

Prawn Kolivada - £9.50
Herb and spice marinated tiger prawns crisp fried with a semolina coating accompanied with ‘Desi’ tartare
Batata Vada - £5.50
Crisp fried potato fritter flavoured with mustard seeds, ginger and fresh coriander, served with a tamarind chutney

Kolhapuri Fish Curry - £13
Tilapia fillets simmered in a tangy hot coconut sauce
Bombay Kheema - £12
Lamb mince braised with onion, tomatoes, ginger, garlic, spices and green peas, finished with a beaten egg
Misal - £7
Misal inspired spicy whole mung lentil dish topped with crispy potato sev, chopped onion and coriander
Roz Ana Srikhand - £5.50
Our version of the popular dessert made with saffron and cardamom scented yoghurt, caramelised nuts, rose meringue and crumble

All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance


Also known as Bombay; the richest and most populous city of India lies on the west coast and is the capital of Maharashtra state. Mumbai is the commercial and entertainment capital of India. It is also one of the world's top 10 centres of commerce in terms of global financial flow, generating 5% of India's GDP, and accounting for 25% of industrial output. It is home to Bollywood, the world’s largest film industry. Mumbai's culture is a blend of traditional festivals, food, music and theatres.

The city offers a cosmopolitan and diverse lifestyle with a variety of food, entertainment and night life, available in abundance and comparable to that in other world capitals. Mumbai's history as a major trading centre has led to a diverse range of cultures, religions and cuisines coexisting in the city. This unique blend of cultures is due to the migration of people from all over India.

The best places to try the Mumbai street food are found in the tourist areas, bazaars and on the beaches. Street food is mostly spicy with the influence of Kolhapur and Konkan regions. Popular street food includes Paw Bhaji (spicy mixed vegetables with a bread bap), Vada Paw (batata vada in a bap), Keema Paw (minced meat with a bap), Kaleji Masala, Misal, Pani Puri, Bhel Puri, Fish fry, Crab Masala, and Chicken Rolls.

Regional Specials – Pan Asian
August 2017

Thai Green Mango Salad - £6
Shredded green mango, bean sprouts, carrot and gem lettuce gently pounded with sweet, sour and spicy Som Tam dressing
Fish Shu Mai - £6.50
Steamed dumplings made with chopped fish, ginger and spring onions, served with a spicy crushed peanut chutney

Chicken with Holy Basil - £12
Chicken breast stir fried with lemon grass, galangal, chillies and holy basil
Beef Short Rib Rendang - £13
Our version of this fragrant Indonesian dish, tender short ribs daubed in sweet and spicy coconut sauce
Monk’s Vegetables - £9
Our version of this classic dish made with tofu, baby corn, asparagus, beans, chilli and garlic topped with cashew nuts
Egg Fried Rice - £4
Basmati rice stir fried with eggs and spring onions

Sorbet Duet - £5
Refreshing sorbets- a scoop each of strawberry & fresh basil and coconut & lime served with lemongrass meringue

Menu created by Master Chef Dinesh Rawat
Prices include VAT and exclude optional 10% service charge

Pan Asian Cuisine

Indian cuisine has been influenced over the years by the cuisines of multiple civilisations and cultures that have either ruled or immigrated to India. Hence there are many restaurants in India that serve dishes that find their origins across many countries acros s Asia.

Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in t his region of the continent; Central Asian and Middle Eastern.

Examples of typical pan Asian dishes found in India include:

The drag on roll – a crispy finger dish similar to a Spring Roll but filled with spicy ingredients including eggs, paneer, potatoes etc. The dragon roll is often referred a s the caterpillar roll because of the shape.

Monk’s Vegetables - is very similar to Buddha’s Delight. The dish is traditionally enjoyed by Buddhist monks who are veg etarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese r estaurants.

Asian foods can be hard to pair with wine, but an aromatic gewurtzraminer from Alsace and German Rieslings work well, as do es spicy Australian S hiraz. Try Lychee and ginger infused cocktails which bring out the best in Asian flavours

Regional Specials July 2017 Awadhi (Lucknow)


Bade ki Boti - £ 8

Beef sirloin piccata marinated with spiced ginger yoghurt roasted over charcoal served with a pickled raddish and mint chutney

Bhalla Papadi Chaat - £6

Soft lentil dumplings w ith crisp semolina chips; topped with cool, silky yoghurt, and tamarind chutney


Nihari - £12.50

Our version of this famous stew, Goat meat simmered in a flavoursome sauce made using home ground spices, ginger and lime

Awadhi Murg Korma - £11

Diced chicken breast cooked in a rich cashew nut and cream sauce with saffron, rose and aromatic spices

Mung Dal - £7

Mung lentils tempered with cumin seeds, onion, garlic, tomatoes and chillies


Khubani Kheer - £5

Creamy rice pudding made with chopped nuts and topped with cinnamon scented stewed apricots

All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance

Awadhi (Lucknow)

Once known as Lakshmanpur, Awadh is claimed to be among the most ancient of Hindu States, now in the Indian state of Uttar Pradesh. Today it is known by the name Lucknow.

Authentic dishes ranging from kormas to kulchas, roomali rotis to parathas and fla vourful biryani are famous all over the world, thanks to the Nawabs of Awadh. The art of cooking food over a slow fire, or 'Dum' style of cooking originated from this region. This process involves sealing ingredients in large pot called 'handi' and is plac ed over slow fire, allowing the ingredients to simmer in their own juices.

Awadh style of cooking is deeply influenced by the Mogul style and it closely resembles the cuisine of Kashmir and Hyderabad. The richness of Awadh cuisine lies in its ingredients and also the diverse cooking methods. Some dishes are flavourful due to the use of rich ingredients such as cream and ghee, while others taste equally good prepared with mustard oil.

Kababs such as Shami kabab, Gilawat ka Kabab, Kakori kabab are famous a ll over the world. Nihari is a meat stew usually eaten with a kulcha (bread) for breakfast. Lucknavi Biryani is one of the most famous of all. The term Biryani derives from the Persian word “Birian”, which means "roasted before cooking." Biryani is a mixt ure of basmati rice, meat, vegetables, yogurt, and spices. Kulfis (ice cream) and various rice, fruit, vegetable puddings are enjoyed as desserts during summer and halwas in winter.

Regional Specials - June 2017

Patra ni Machi - £7
Steamed fillet of fish wrapped in banana leaf with a herb, chilly and coconut paste

Kolmi nu Patio - £12.50
Tiger prawns cooked in a spicy sweet and sour sauce made with onions, tomatoes, tamarind, jaggery, garlic and a special home-made spice blend

Jardaloo Salli Murgi - £11
Cinnamon scented chicken curry cooked with dried apricots, malt vinegar and topped with crisp potato juliennes

Masoor Dal - £7
Red lentils cooked cumin seeds, onion, ginger, garlic, chillies and finished with a touch of coconut milk

Lagan nu Custard - £6
Literally means “wedding custard” – a slightly warm crème brûlée with nuts served with a contrasting scoop of strawberry and basil sorbet

All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance.

Parsi Cuisine

Parsi also spelled Parsee, member of a group of followers in India of the Iranian prophet Zoroaster. The Parsis, whose name means "Persians", are descended from Persian Zoroastrians who immigrated to India to avoid religious persecution by the Muslims. They live chiefly in Mumbai and in a few towns and villages mostly to the north of Mumbai, but also in Karachi (Pakistan) and Bangalore (Karnataka, India). Over the centuries since the first Zoroastrians arrived in India, the Parsis have integrated themselves into Indian society while simultaneously maintaining or developing their own distinct customs and traditions (and thus ethnic identity).

The Parsis have made considerable contributions to the history and development of India, all the more remarkable considering their small numbers. Some notable Parsis are rock star Freddie Mercury, founder of Cobra Beer Lord Karan Billimoria and the founder of Tata who bought Jaguar Land Rover.

The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry.  Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include: Chicken farcha (fried chicken), Patra ni machhi (steamed fish wrapped in banana leaf), Dhansak (lamb, mutton, goat and vegetables in lentil and toor daal gravy), Sali murghi (spicy chicken with fine fried matchstick potatoes), Jinga no patio (shrimp in spicy tomato curry), Saas ni machhi (yellow rice with pomfret fish fillets in a white sauce), Jardaloo sali boti (boneless mutton in an onion and tomato sauce with apricots and fried matchstick potatoes). Also popular among Parsis, are the typical Parsi eeda (egg) dishes, and often dishes (such as those listed above) are served with an egg on top.

Regional Specials - Rajasthan
May 2017

Bharwan Mirch - £6
Jumbo chilly stuffed with spiced cheese, served over crispy okra drizzled with balsamic and chilli chutney
Batakh ki Seekh - £8
Barbary duck meat finely minced with ginger, garlic and spices, then roasted over charcoal, served with a mint, beetroot, chickpeas salad

Laal Maas - £13
Fiery hot goat curry made with freshly ground red chillies, cardamom and cloves
Kadhi Pakoda - £8
Gram flour and onion dumplings in an aromatic yoghurt sauce tempered with seeds from fennel, mustard, onion and coriander
Missi Roti - £3.50
Gram flour bread made with fresh herbs and spices, please do let us know if you would like it ‘Gluten Free’.

Alphonso Mango - £6
Considered to be the best mangoes in the world, available only during its short month long season served with a scoop of vanilla ice cream

All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance.

The Cuisine of Rajasthan

Rajasthan, now the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life. There is proof that it has been inhabited for 6000 - 8000 years.

Each religion in India has its own traditional dishes and specialties. In the royal kitchen of Rajasthan, as well as most other states, food was a very serious business and rose to the level of an art form. Hundreds of cooks worked in the stately palaces and kept their recipes a closely guarded secret. Some recipes were passed on to their sons and the rest were lost forever.

The finest cooking in India was derived from the Mughals and did influence the royal kitchens of India. But the common man's kitchenremained untouched, even more so in Rajasthan. Cooking here has its own unique flavour and the simplest; the most basic of ingredients go into the preparation of most dishes.

In the desert belt of Jaisalmer cooks use the minimum of water and prefer, instead to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker, etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparation of rabdi, kheechdi and rotis. Rajasthani Royals are also fond of hunting and game is very popular during the winter.

(0)20 8546 6388
4-8 Kingston Hill, Kingston Upon Thames Surrey, KT2 7NH
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