Step into the rich culinary world of Rajasthan with a cooking class that brings the desert state’s bold, earthy flavors to your kitchen. In this hands-on experience, Sarita will be teaching traditional recipes that have been lovingly passed down through generations. You’ll learn to prepare three iconic Rajasthani dishes—Ker Sangri, a tangy, spiced desert bean delicacy; Dal Baati, the hearty, rustic combination of lentils and baked wheat dumplings; and Gutta Curry, a flavorful gram flour dumpling curry infused with authentic spices.
This cooking class is perfect for anyone eager to explore the depth and diversity of Indian regional cuisine. Sarita will guide you step-by-step, sharing cultural stories and time-honored techniques that bring these dishes to life. The cooking class covers everything from selecting the right spices to mastering slow-cooking methods that develop rich, layered flavors.
BAATI, UNLEAVENED BREAD THAT IS ENJOYED WITH CHURMA AND DAAL
COOKED LENTILS THAT ARE VERY VERSATILE , PAIRS WELL WITH BAATI, ROTI ,RICE
Unique to the arid land of Rajasthan, “ker sangri” is a delectable amalgamation of “ker”, a shrub berry and “sangri”, a bean of the “khejari” tree. Cooked with ingredients such as red chillies, carom seeds and spices, this dish is tangy and delightful
In this curry, chickpea flour (besan) dumplings are cooked in a spicy and tangy yogurt sauce. It makes for a hearty, homey meal
Churma is a traditional indian sweet that pairs well with baati and dal. It’s made from coarsely ground wheat flour, ghee (clarified butter), and jaggery or sugar.