The vibrant taste of Rajasthan has arrived at Afghan Grill at The Residency Towers, Coimbatore, where a special Rajasthan Food Festival is being held from April 22nd to 30th. Curated by Executive Chef Sanjay in collaboration with Chef Himanshu Rathore, the dinner-only festival celebrates the rich culinary legacy of Rajputana through authentic and time-honored family recipes.
Chef Himanshu Rathore, who hails from Nimaaj near Jodhpur in western Rajasthan, said many of the dishes featured at the festival are traditional recipes passed down through generations in his family. While some dishes are popular across Rajasthan, several specialties come directly from his native region.
According to Chef Rathore the idea is to present the true flavors of Rajasthan. He said these are not just common restaurant recipes, but age-old family preparations using traditional methods.
The specially curated menu features 19 dishes, including signature delicacies such as Junglee Maas, Laal Maas, Khadh Murg, whole leg of lamb Raan, smoked chicken curry, mutton kebabs and a range of vegetarian options.
Among the highlights is the unique Sangri Kebab, prepared using dehydrated desert beans found in Rajasthan. Chef Rathore explained that ingredients such as sangri, rabodi and special chillies have been sourced directly from Rajasthan to preserve authenticity.
He noted that the cooking style is simple yet deeply flavorful, relying on slow cooking techniques rather than heavy spice blends. Giving an example he said, the Junglee Maas uses only ghee, a special Rajasthani chilli and salt. He said it is the slow cooking process that brings out the flavor.
Other mouth water delicacies at the food festival include, Khadh Murg, Raan, a variety of kebabs, including a Katahal kebab made from jackfruit and the makhi meat soyta.
Vegetarian dishes on the menu include Gatta Curry, made with steamed gram flour dumplings in a yoghurt and onion-based gravy finished with a smoky touch, as well as Dahi Kebabs and other traditional preparations.
Chef Rathore shared that he began learning cooking at the age of 12 from family members and did not attend any formal culinary school. In 2020, he launched his home-based venture, Pratap Bhawan Cuisine, in Jaipur, which quickly gained popularity among food lovers and bloggers.
Chef Sanjay said Rajasthani cuisine is known for its generous use of ghee and robust flavours. He said that the food festival offers guests a glimpse into the culture and culinary traditions of Rajasthan. He added they wanted people to enjoy not just the food, but also the heritage of Rajasthan.
With an enthusiastic response already received, the festival promises a memorable culinary journey through one of India’s most celebrated regional cuisines.
