Sangri, the village-dining hall dishes out mouth watering, authentic vegetarian Rajasthani cuisine served on leaf platter, with a variety of 22 dishes comprising starters and maincourse in each thali. Most dishes have been prepared in pure ghee (clarified butter). The curries are brilliant red but not as spicy as they look. A favourite sweet dish called lapsi is prepared of wheat sautéed with ghee and sweetened. The best-known Rajasthani food is the combination of dal, bati and churma.

“Batis can be baked in a gas tandoor or an electric oven as well. Bafla or steamed baatis are also very popular. But one thing common for batis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of batis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep-fried in ghee. Later these deep fried batis are crushed and sugar or jaggery is mixed into them to make a sweet dessert- churma,” reveals Dalchand Panchariya, Head Chef at Chokhi Dhani.

“Chokhi Dhani is the best place to try out Rajasthani food in the city. The uniqueness about it is that at every festival we treat our guests with the food that is special for that occasion and thus have a flexible menu”, says Amit Kumar, director of Chokhi Dhani.