Chef Sameer Gupta has quietly shaped Rajasthani cuisine for decades. He has trained young women from Marwari and royal families, curated grand destination weddings and organised cooking classes. Through his students and patrons, he has, in a way, shaped the way families across Rajasthan cook, eat and serve their traditional food.
In this, his first published work in collaboration with award - winning author Pratibha Jain - known for Cooking at Home with Pedatha and Sukham Ayu-he presents a magnificent celebration of Rajasthan's vegetarian cuisine. Drawing on years of experience in the royal kitchens of Udaipur, Jaipur and Patan, he shares with us cherished family recipes, royal delicacies and regional gems. Each dish, whether it's the smoky ker sangri or indulgent gatte ki sabzi or melt-in-the-mouth ghevar, reflects centuries of culinary wisdom shaped by the land, climate and spirit of its people of Rajasthan.
Beautifully photographed and thoughtfully written, Relishing Rajasthan bridges heritage and modernity - offering flavours that comfort, surprise and inspire.
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