All Indians and those who have visited India know Gulab Jamun is a sweet delicacy savoured and favoured by many across the Indian subcontinent! It is essentially khoya (milk solids derived from buffalo milk) rolled into balls, deep fried and […]
How to Make Mirchwaali Bhindi (Spicy Lady Finger)
Lady Finger or Okra, known as Bhindi in Hindi, forms an important part of the Rajasthani diet. Made in various forms; stir fried, stuffed or fried, this green veggie is delicious and healthy. Here is the recipe for one type […]
From the Kitchens of Mana: Gwar Phali ki Subzi
A culture’s cuisine is heavily dependent on its natural surroundings. In the arid desert state of Rajasthan, most vegetables are hard to come by. However, beans are readily available. Gawar phali is a Rajasthani variety of green beans which is […]
Methi Dana and Papad ki Subzi – A lip smacking recipe from Mana, Ranakpur
‘Papad ki Subzi’ is a staple food in many Marwari homes; however, this version hails from the Mewari region of Rajasthan and hence has a twist of Methi Dana and Khada Masala to it! Papad Ki Subzi needs very few […]
Rabodi ki Subzi – Discover the secret recipes of Rajasthan!
Rabodi ki Subzi is a traditional yet lesser known preparation from the kitchens of Rajasthan. The key ingredient, as suggested by its name, is called rabodi which is essentially papad soaked in butter milk. The papad could be either besan […]
Laal Maas – The food of the Rajput Hunters
With its origins being traced back to the 10th Century, Laal Maas is an integral dish in Rajasthan’s traditional Mewari cuisine. It is believed that back in the day, this dish, which literally translates as red meat, was cooked solely […]
From the Kitchens of Mana: Corn Capsicum Lababdar
Keeping in mind the requirements of our Gujarati visitors who prefer an element of sweetness in their food, the chefs at Mana Hotels came up with the delicious recipe of Corn Capsicum Labadar. Lababdar actually is a Hindi word that […]
Mewari Cuisine: How to Make Makka Rabri
Most of Rajasthan’s cuisine is greatly influenced by the area’s rugged topography and the indigenous ingredients. The result is a heavy dependence on easily available legumes and pulses as well as intensive use of milk, curd and buttermilk to make […]