Whether you were born in Rajasthan or spent a few years there, you are likely to be passionate about its food culture. From the ingredients that are used to the ways followed to make Rajasthani food more colourful and flavorful, you will always pride yourself on gaining profound understanding of the traditional cuisine and what makes it authentic each time you try it. And a visit where each dish is prepared from fresh spices, does exactly that.
We decided to visit Khandani Rajdhani to try its Navratri thali. As soon as we reached the hotel, we were served a popular old time favourite drink Masala Chaas. The spicy buttermilk with a unique flavour of Kadi pata, is not only ideal to beat the heat, but also good for digestion. One sip of the flavored buttermilk and we couldn’t stop ourselves from finishing it without taking any break. It set my palate for the course that had to come next.
While the menu of the normal thali that is offered here changes on a regular basis to ensure the visitors don’t feel monotonous, its Upwas thali – which remains almost unchanged – is still irresistible.
Since those who cook food at the restaurant are from the region, they are aware of the spices, ingredients and traditional method of cooking.
Sabudana vada which is served with chutney is both crisp and delectable. But Rajagiri aate ki puri, Kuttu Ki Rotla which is cooked well, is what I liked more. Sitafal Ki Sabzi, as expected, is slightly sweet. Sama Rice which is also seen as a good health option is made to perfection. The curd which is made of guava has the right texture and works well with rice. From the desert section - Kaddu ka Halwa also called as Dudhi Halwa was delectable.
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