Padharo Mhare Feast: Rajasthan’s Royal Kitchen

The main course showcases ingredients and recipes that rarely travel beyond Rajasthan. Panchkutta ki Sabzi, a blend of dried desert vegetables and legumes, shares space with Jodhpuri Gatta Curry and a tangy Rajasthani Kadhi

Rajasthan’s desert kitchens have set up camp in central Delhi. Food Exchange, the all-day dining restaurant at Novotel New Delhi City Centre, has handed its dinner buffet over to the state for Padharo Mhare Feast — a festival celebrating the slow-cooked, boldly spiced repertoire of Rajasthan’s royal and rural cuisines.

The name borrows from Rajasthan’s familiar greeting, Padharo Mhare Des, loosely translating to “come on in.” It reflects the spirit of hospitality that defines both the state and the festival. Behind the menu are two chefs with close ties to the region rather than a borrowed theme. Chef Chetan Singh, Master Chef at Novotel Jaipur Convention Centre, has collaborated with Chef Umesh Singh, Executive Chef at the Delhi property, to create a menu rooted in regional ingredients and traditional techniques rather than a generic North

Indian spread. As the chefs explain, the aim is to bring the warmth, culture and celebratory spirit of Rajasthan to the table along with its distinctive flavours. That intention is evident from the soup counter, where Makke ka Raab and Bajre ka Raab  — millet-based broths usually enjoyed in Rajasthani homes — sit alongside Dal Badam ka Shorba. The appetisers include Pyaz ki Kachori, Mirchi Bade, Sangri ki Tikki, prepared with the dried desert bean that has long been a staple of the region, and Paneer Methania Tikka flavoured with the famous Mathania chilli.

The main course showcases ingredients and recipes that rarely travel beyond Rajasthan. Panchkutta ki Sabzi, a blend of dried desert vegetables and legumes, shares space with Jodhpuri Gatta Curry and a tangy Rajasthani Kadhi. Reflecting the state’s arid landscape, Bajra and Jowar rotis replace naan and pair well with the dedicated Dal Baati counter, where crisp, ghee-soaked baatis are served with Dal Mewadi, Dal Banjara and Churma, completing Rajasthan’s iconic dal-baati-churma combination.

The non-vegetarian selection makes an equally strong impression. Laal Maas and Safed Maas, the region’s celebrated red and white mutton curries associated with Mewar’s royal kitchens, headline the spread alongside Khad ka Murgh, Dunger Murgh and Machli Jaisamandi, inspired by Rajasthan’s lesser-known lake cuisine. Starters such as Murgh Shekhawati Kebab, Achari Fish Tikka and Lahsuni Murgh continue the emphasis on robust regional flavours. Desserts bring the meal to a fitting close with some of Rajasthan’s best-known sweets. Malai Ghewar, closely associated with Teej celebrations, is joined by Mawa Kachori, Moong Dal Halwa, Rajasthani Lapsi and Besan ki Chakki, offering a glimpse of the state’s rich dessert tradition.

The festival succeeds by staying close to its roots. Rather than presenting a familiar buffet with a Rajasthani label, it highlights recipes, ingredients and cooking traditions, bringing an authentic taste of Rajasthan to the Capital.