Rajasthani Special

Rajasthani cooking leans on a handful of ingredients used with real conviction — asafoetida, ajwain, red chilli, besan — and this range is where that shows most clearly. It opens with our signature Rajasthani Mixture, and runs through Hing Sev, Baramasi and Rajasthani Sabji Gatte: recipes that haven’t needed changing since they were first made in Jodhpur.

FAQ

What makes namkeen Rajasthani?
Generally besan (gram flour) as the base, seasoned with hing, ajwain and red chilli, as in our Hing Sev, Baramasi and Rajasthani Mixture.

What is your signature Rajasthani snack?
Rajasthani Mixture, created by Shri Prabhu Dayal Ji in 1947 and recognised by the Government of Rajasthan in 1950.