For our second edition, we travel Northwest to Rajasthan—stepping directly into the culinary heritage of Kajol’s family. This personal menu features dishes she has eaten her entire life, passed down through generations of her mother, aunts, and grandmothers.
This food reflects the incredible resilience of the Rajasthani people, who conquered a harsh, arid desert with sheer culinary genius. By mastering sun-dried berries, wild beans, and rich yogurt where no fresh greens could grow, they turned survival into a celebration of bold, unforgettable flavours that tell a true story of home.
🍱Inside your Tiffin:
Aloo Pyaaz Kachori : A Jodhpur street icon. This golden, flaky pastry crust is packed with spiced potatoes and onions—historically crafted to fuel traders on long, harsh desert journeys.
Gatta Subji : The ultimate triumph of desert ingenuity. With no fresh greens available, families engineered these melt-in-the-mouth gram-flour dumplings, simmering them in a rich, tangy yogurt gravy—made exactly how Kajol's mother would make it :)
Gatta Pulav : A festive heirloom dish. Fragrant Basmati rice tossed with spiced gatta (gram flour dumplings) chunks, toasted local herbs, and pure ghee—a comforting staple reserved for special family gatherings.
Ker Sangri Salad : A true taste of survival. Made from wild, tangled desert beans (sangri) and dried berries (ker) harvested from sand dune shrubs, this is Kajol’s fresh, modern take on a classic Rajasthani staple.
Jodhpuri Pyaaz Ka Achaar : A sharp, traditional household staple. Quick-pickled onions infused with local spices, designed to cut through the richness of the meal and cool the palate.
ALLERGENS
Milk, Mustard, Gluten
Please be aware that all meals are cooked in the same kitchen so may contain traces of ALL allergens. Please get in touch if you need further information about specific allergens in any of our dishes.
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