The Grand ZDC Hotel
Luxury Palace & Resort
Spiced onion and lentil stuffed golden pastry with sweet sonth and mint chutneys.
Farm fresh three-egg folded omelette spiced with mathania red chillies and coriander.
Thick creamy yoghurt whipped with solidified milk fat, crushed sugar crystals, and rose petals.
Oven-baked whole wheat baatis crushed in golden cow ghee, five-lentil panchmel dal, and sweet churma.
Traditional 4-ingredient hunting preparation cooked with country goat, pure ghee, dry red chillies, and rock salt.
Sun-dried desert capers and wild desert beans tossed in mustard oil with amchur and whole spices.
Hand-patted pearl millet flatbread served with fresh churned white village butter.
Jodhpur style large mild green chilli stuffed with spiced mashed potato and gram flour batter.
Piping hot full-fat milk tea with crushed green cardamom and crumbly shortbread.
Slow-cooked tender tender mutton bathed in smoked mathania red chilli paste and smoky charcoal dhungar.
Succulent meat stewed in an ivory white gravy of almond paste, khoya, white pepper, and mace.
Poached gram flour rolls stuffed with dried fruits, simmered in tangy yoghurt and cumin gravy.
Honeycomb sweet cake soaked in saffron sugar syrup, crowned with dense rabri and pistachios.