Rajasthan evokes images of dry dusty deserts, harsh living conditions, camels and oases, and rugged beautiful people whose colorful and vivid way of dressing belies the difficulty of their lives. However rarely has the world seen so rich a cuisine evolve from so little that was available from the land.

Rajasthan’s warfare oriented Rajput community has over the centuries evolved its own very distinctive cuisine that was influenced by its lifestyle and the availability of ingredients in a very arid region. Food that could last for several days and could be eaten on the move without heating was preferred, more out of necessity than choice. Fresh fruits and vegetables are rare commodities in the desert and the Rajputs overcame the land’s shortcomings by creating and serving an amazing variety of regional dishes that utilize spices, cereals, milk products and dried fruits and vegetables in myriad ways. Since the Rajputs were hunter-warriors, red meat plays an important role in their cuisine. An important feature of non-vegetarian Rajput cooking is that it is typically done by the male head of the family and never on the main stove in the kitchen!

Most princely states in Rajasthan had their own recipes that have been handed down through generations. Our event “A Taste of Rajasthan” will feature Rajasthani Rajput cuisine from the Royal kitchens of the Kunadi family of Kota. It will feature our resident celebrity chef Kunwar Sajai Singh and his mother Rani Krishna Kumari Singh and will be hosted by Sapna and Sajai Singh in their beautiful and elegant home.