Khasra No.53, Near Vidhyashram International School, Village Uchiyarda, Dev Nagar, Jodhpur, Rajasthan 342027, India
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Progressive Rajasthani Foodit was the time for a lesson in progressive Rajasthani food at WelcomHotel, Jodhpur.
Executive Chef Akshraj Jodha is royalty himself. A close cousin of the Fort Barli, his understanding of the complexities of Rajasthani food is astounding. With Shola, a soon to open restaurant at the hotel will be showcasing the travelers food. A first of a kind in India, it will showcase the food of both the nomads and royalty as they moved across the lands. We get a sneak peek into his food with a six course meal that allows his experimental food to blow us away.
We start off with a Baajre Ki Raab. A heady concoction of high calcium of Baajra with buttermilk. A dash of cumin on top cuts across the sourness. For starters he presents a Maas ke Sulle and Chakki. The Maas ke Sulle is a mutton kebab from Rajasthan. But it's the lesser known Chakki that blows us away. The wheat protein is made into sheets and then steamed. He grills it with masalas and a dash of mustard oil. The Chatkara Machchi plays homage to the water bodies of Rajasthan as fish as a source of protein is very limited in the dry desert.
The mains are something that showcase the true genius of Chef Jodha. He has curated the Daal Baati in a truly new way making it bite sized and more easy to eat. The Ker Sangri in the Papad and Pithode needs a dab of the curry, just like pouring a sauce. A coriander chicken and pepper mutton offers two other beautiful flavours from Rajasthan. There are three types of Indian breads that he serves us: the good old Baajre and Makke ki Roti along with a Beetroot ka Parantha.
A palate cleanser is followed up with dessert. The Aamra Kunda combines the flavours of Mango on Chena for a sweet end to the meal. Executive Chef Akshraj Jodha's food is something that you must try out when in Jodhpur, especially the newest restaurant at WelcomHotel Jodhpur, Shola.