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.
Ker is a small, bitter berry from a thorny bush; sangri is the long bean of the khejri tree. Both grow wild in the Thar, and for centuries families have picked them in spring and dried them in the sun to eat through the year.
Dried, they are hard and wrinkled, and they need soaking overnight and boiling twice to lose their bitterness. Cooked with yoghurt, dried mango and red chilli, they become the dish most Rajasthani homes make for weddings and festivals.
On our autumn menu we serve them in a different way. The sangri is quick-pickled and served crisp; the ker is cooked down into a dark, sour relish and spread under fresh goat cheese from a dairy in Pushkar. The flavours are the same ones every grandmother in Jaipur would recognise, arranged on a plate so you notice each one.
We buy ours from a cooperative of women near Churu who pick and dry them each March, and their names are on the back of the menu.
