I am from Jaipur, a mother of two and an event planner by profession however cooking remains my first love. 

Have been cooking for I don't know how many years and that was my stepping stone towards having my own event and catering firm. However, that doesn't give me that satisfaction where I personally get to cook for people and then love the look of satisfaction on their faces. 

My biggest success story is converting my non-veg lover Bihari husband into a Marwari food lover. 

Bhale Jeemo Sa !!

Home Cook

pure vegetarian,  | Kair Sangri Meal - Kair SangriPittod ri SabziMirchi ra TiporaJaipuri Aloo-Pyaj with PaneerRotla (4nos)Lassan ri Chatni,  | 

Rich Rajasthani culture reflects the tradition of hospitality which is one of its own kind. Rajasthan region varies from arid desert districts to greener eastern areas. A varying degree of geography has resulted in a rich cuisine involving both vegetarian and non-vegetarian dishes. Rajasthani food is characterized by the use of Jowar, Bajri, legumes, and lentils, its distinct aroma and flavor are achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, and rosewater. Major crops of Rajasthan are Jowar, Bajri, Maize, Ragi, Rice, Wheat, Barley, Gram, Tur, pulses, Groundnut, Sesamum, etc. Millets, lentils, and beans are the most basic ingredients in food. The majority of Hindu and Jain Rajasthanis are vegetarian. Rajasthani Jains do not eat after sundown and their food does not contain garlic and onions. Rajasthani cuisines are a whole lot of varieties varying regionally between the arid desert districts and the greener eastern areas. The most famous dish is Dal-Baati-Churma. It is a little bread full of clarified butter-roasted over hot coals and served with a dry, flaky sweet made of gram flour, and Ker-Sangri made with a desert fruit and beans.

Good food always brings a good day. Let's enjoy the flavors.

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