Drink and Dine
Laying the table.
Mewar, cooked properly
Udaimahal
Restaurant · Dinner only
The kitchen here is Mewar by Vineet, and it cooks one stretch of Rajasthan rather than the whole state.
Mewar is the green side of the Aravallis: lakes, forest and fertile ground across Udaipur, Chittorgarh, Rajsamand and Bhilwara.
Its food came from two directions at once. The Bhil villages cooked forest game over open fire and made their bread from millet, maize and barley; the court took the same ingredients and dressed them up for shikar feasts. Two techniques carry through from that — sigri, roasting on stone and coal, and dhungar, seasoning with smoke.
The menu runs in 3 parts: Beginnings, Heritage Bowls, and Sweet Memories of Mewar. The last is the most personal — desserts taken from the families who fed Vineet Bhatia at their own tables. The rice is Ambemohar, short-grained, from the foothills of the Western Ghats.
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The kitchen
Vineet Bhatia
The first chef of Indian origin to hold a Michelin star; he mentors this kitchen, and the menu is his reading of what Mewar's villages and its court cooked.
Mewar is the green side of the Aravallis: lakes, forest and fertile ground across Udaipur, Chittorgarh, Rajsamand and Bhilwara.
