Best Rated Luxury Heritage Hotels in Rajasthan, INDIA

The ancient princely state of Rajasthan gave rise to a royal cuisine – a cuisine which is influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables - have all had their effect on the cooking.

The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast is the vegetarian Rajasthani food which is cooked in pure ghee and is famous for its mouth-watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan also boasts of a vast array of savories and sun-dried snacks.

All our hotels, including Hotel Rajmahal Palace offers a fine dining experience. Rajasthani, Muglai & Continental food is served in the Nau Chaukiya Mahal (the palace of nine squares) overlooking the Banas River. The more romantically oriented torch-lit dinners on boats with local musicians can be arranged. Riverside lunches and picnics can also be arranged on request. Breakfast can be enjoyed on the terrace while watching the sunrise over the Banas River flowing through the hills or in the riverside garden.

Though the spice content in our Rajasthani delicacies is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious. We use ghee for cooking most of the dishes. Our chefs are well known for their spicy curries and delicious sweets. There is an enormous variety of sweets we offer, which are relished and savored by all. In Rajasthan, the sweet dishes are consumed before the meal, with the main course and after the meal unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan.

Dried lentils and beans obtained from native plants like sangria are used extensively in our preparation of Rajasthani dishes. Gram flour is the major ingredient in the making of a couple of delicacies such as "pakodi" and "gatte ki sabzi". Powdered lentils are liberally used in the preparation of papad. Also available are a large variety of chutneys, which are prepared using different spices such as coriander, turmeric, garlic and mint. For those who are in a lookout for variety, Rajasthan has a lot to offer.


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