The kothi
A 1930s house, a garden of curry trees, and nine courses.
- 28
- seats a sitting
- 4
- menus a year, one per season
- 31
- farms and makers named on the menu
Who we are
Rajasthan’s pantry, in nine courses and three hours.
Chef Vikram Shekhawat cooked in Mumbai and Copenhagen before coming home to his grandfather’s kothi in C-Scheme. The menu starts with what Rajasthani kitchens have always stored: dried berries, millets, ghee and smoke.
Ker, sangri, bajra and slow-smoked meats from the desert kitchen, cooked with modern technique in a 1930s kothi with 28 seats. Eight seats facing the kitchen, with dishes still being tested. Booked by the seat, released on the 1st of each month.
— The Kothi Zafran team, Jaipur
What we stand for
Three things we will not change
Desert pantry
Ker, sangri, bajra, kachri and smoked meats: the ingredients of Rajasthan’s dry season, treated with respect.
Named sources
Every farm, dairy and potter we buy from is printed on the back of the menu.
Unhurried service
Two sittings a night so no table is turned. Your seat is yours for the evening.
Twelve courses at the pass, every Friday.
Eight seats facing the kitchen, with dishes still being tested. Booked by the seat, released on the 1st of each month.
Visit or call usBook
Choose a menu, date and sitting.
Tell us
Allergies, occasions and who is coming.
Dine
Arrive 10 minutes early; we begin together.
Reviews
What customers say
Sample reviews, written for this demo. Real customer reviews replace them on your store.
Every course told us something about Rajasthan we did not know. The ker-sangri with goat cheese was the dish of the year for us.
The vegetarian menu is not an afterthought. My parents, who are Jain, were looked after beautifully.
We booked the private room for my father’s 70th. Chef cooked his mother’s kadhi recipe for the main course.
Tables open 30 days ahead.
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