How to book a table and what to expect
From the deposit to the last petit four: a short guide for first visits.
Why ker and sangri belong on a tasting menu
Two desert ingredients, dried for months, that taste of where they grow.
Read the postJournal
Notes from Kothi Zafran
Guides, care tips and stories from behind the counter.
A season at the kothi: building the autumn menu
Six weeks of testing, forty dishes tried and nine kept.
Making bajra roti at home, the way our kitchen does
Warm water, the heel of your palm and a hot tawa: the method behind the millet bread on our Sunday thali.
Wine or sherbet: choosing your pairing
What each of the six glasses does alongside the menu, and why many of our regulars choose sherbet even when they drink.
Teej and Gangaur: festival food in a Jaipur kitchen
Ghevar, gunas and the dishes cooked for the two great women’s festivals of Rajasthan, and how they reach our menu.
Dhungar: how we cook with smoke
A live coal, a spoon of ghee and a lid: the old Rajasthani smoking technique behind several dishes on our menu.
A morning in Jaipur’s markets with our kitchen
Where our cooks buy chillies, millets, brass and vegetables in the walled city, and how to visit the same markets yourself.
Will I leave hungry? Portions on a tasting menu
How nine small courses add up over three hours, and what to tell us if you have a large or small appetite.
What a ₹4,800 tasting menu pays for
Ingredients, a long day of prep, 28 seats and two sittings: a plain look at where the money goes.
Tables open 30 days ahead.
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