Duration
2 – 2.5 hours
Group Size
2 – 8 guests
Availability
On request — 24 hours advance booking
Rajasthani food is built around scarcity — the cuisine of a desert kingdom with no rivers and minimal fresh vegetables. The techniques that result from these constraints are extraordinarily inventive: dal baati is bread baked in charcoal embers, ker sangri uses desert berries and beans that require no refrigeration, laal maas is a slow-cooked lamb preparation whose intensity comes from Mathania chillies grown only in this region.
The session is run in the haveli kitchen with the cook who has prepared the same dishes for the property for years. It is not a demonstration — guests work at the fire, knead the baati dough, and manage the tempering of the dal. The result is eaten together as a meal at the end of the session.
The experience is particularly good for guests who cook at home and want to bring something genuinely practical back. The spice blends used in the session are available to take home, and recipes are written up in a card format.
What to Expect
- →Session runs in the morning (10 AM – 12:30 PM) ending with lunch, or afternoon ending with dinner
- →Aprons and equipment provided
- →Vegetarian and non-vegetarian menus available
- →The session is intimate — maximum 8 guests to keep it hands-on
Highlights
- ✦Hands-on cooking alongside the haveli kitchen team
- ✦Learn 3–4 classic Rajasthani dishes from scratch
- ✦Includes a masala blending session with local spices
- ✦Eat what you cook — served as lunch or dinner
- ✦Recipe card to take home
Book This Experience
Write to us with your travel dates and we will arrange everything.
Email UsEnquiry Form