What better souvenir to take home than an authentic, easy-to-cook Rajasthani recipe learned in the heart of Jaipur? At Dera Mandawa, a celebrated heritage hotel in Jaipur, intimate cooking demonstrations are led by Shrimati Usha Kumari, the matriarch of the Mandawa family. A passionate home chef and natural teacher, she warmly shares time-honoured Rajasthani family recipes, guiding guests through dishes rarely found in modern Rajasthan. This immersive culinary experience in Jaipur is hands-on and unfolds in the serene Zanana Deorhi (Ladies’ Courtyard) garden, offering a true taste of heritage living.
If time permits, guests may also enjoy a guided walk through Jaipur’s vibrant spice, vegetable, and food markets with Mr. Sandeep Kasana, a flavourful introduction to the Pink City’s local food culture before the cooking session begins.
This recipe comes from Cooking Delights of the Maharajas by the Maharaja of Sailana. It was created for hunters in the wild, where only a few basic ingredients could be carried or found. True to its name, the Stranded Hunter’s recipe uses just five or six essentials, such as meat, ghee, salt, whole red chillies, water, garlic, and onion, yet delivers a surprisingly rich flavour. These ingredients are commonly found even in the most remote villages of India, making it a versatile dish that can be prepared with meat, game, poultry or even potatoes.
Bati is a rustic Rajasthani roasted bread that was traditionally baked by burying it in the ground, while daal simmered over the same fire. This method was commonly used by pilgrims, travellers, warriors and campers as a way to conserve fuel. In the process, they discovered an unexpectedly clever method for making bread.
Most Indians might not imagine that papad, typically a savoury snack, can be transformed into a flavourful curry. Yet this unexpected dish pairs beautifully with batia, a traditional Rajasthani-style paratha.
