Food pop-up in Delhi | Rajasthani cuisine is multifaceted. Each region boasts unique culinary traditions, coloured by factors like the terrain, weather, and availability of resources. Simplifying the diverse cuisine and restricting it to popular dishes like daal baati churma, laal maas, or ker sangri is an injustice to how much there is to discover.
At K3 in JW Marriott Hotel New Delhi Aerocity, chef Kunwar Hemendra Singh, who hails from the royal family of Bhainsrorgarh in Mewar, spotlights these lesser-known recipes (a few of which are from the royal kitchen!) through his "Royal Rajpootana Feast" pop-up.
The menu is anything but predictable, with no mention of the usual dishes one encounters when Rajasthani cuisine is in question. However, Singh's curation includes a stunning line-up of dishes developed and preserved in his royal kitchens as well as few borrowed from others, such as the Murgh Nawab Narendra Baqsh—a dish from the royal kitchen of Bidwal, featuring chicken slow-cooked in milk and spices.
Meanwhile, the rest of the menu—featuring a prominent use of vegetables and maize—is an ode to Mewar's fertile landscape. "We belong to the Mewar region, which is known for its lakes and rivers—Udaipur, for instance, is called the City of Lakes. We also have the Chambal River flowing nearby, which means there’s also a wide variety of vegetables, which isn’t the case in desert regions like Jaisalmer or Barmer. They’d rely more on dried vegetables like ker and sangri in those arid areas. Those ingredients define Rajasthani cuisine in the desert, while in Mewar, fresh produce has always played a bigger role," explains Singh.
While these recipes have been prevalent for generations, their place in household kitchens and the region's culinary canon is dwindling. "Growing up in the '70s and '80s, I had the opportunity to observe old retainers cooking in traditional woodfire kitchens. I would sit with them and ask questions—what each spice did, how each step mattered. That early exposure to hands-on learning shaped my understanding of food and its significance. Unfortunately, with changing lifestyles, these recipes are disappearing. Today, both parents often work, and cooking becomes a chore. As a result, the heirloom recipes are not being passed on. I see this loss firsthand. Some recipes I learned from my maternal side, from a man who used to cook in Gudamalani, are now being rediscovered by my cousins’ children—because I’ve preserved them," he says.
Address: K3 - New Delhi's Food Theatre at JW Marriott Hotel New Delhi Aerocity, Indira Gandhi International Airport, Delhi 110037
When: Till April 19, 7 to 11 pm
For reservations: 011 4521 2120
