Rajasthan evokes images of palaces, royalty, camels, a desert that plays host to desert safaris and men full of charisma and her womenfolk, for whom aristocratic grace is implicit.

The topography of the region and the mannerisms of its residents have played equal parts in the development of Rajasthani cuisine. The passion of the Maharajas for shikar or hunting, and the scarce vegetables available in an arid desert has created a wonderful amalgamation of ingredients, presented in unlikely combinations.

Water is scarce, and to make up for it, you’ll find Rajasthani cuisine is generally cooked in milk or ghee. While the Rajput frequently hunted, the game was prepared as a meal for the royal party. But there also exists Rajasthani communities that are purely vegetarian, like the Bishnois and the Maheshwaris, with strict rules for meal times and meal preparation.

This January, Kitchens of India brings the rich food from the royal khansamas to Chennai, and presents highly guarded ancient recipes handed down through generations in the Royal houses, further perfected by ITC’s Master Chefs.

Khamma Gani! And witness the royal feast of Rajasthan that includes Khad Murgh, Laal Maas, Rajasthani Kadi, Ker Sangari, Gatte Ka Pulao and our all-time favourite, Daal Baati Churma at Madras Pavilion from January 20-29.