Karan Puri
19-Aug-2026
At K3, Chef Akshraj Jodha takes diners on a journey through the royal kitchens of Marwar and Mewar, drawing on recipes preserved orally through generations.
K3 at JW Marriott New Delhi Aerocity hosted A Royal Rajasthani Culinary Journey from 31 July to 9 August. A guest chef residency led by Chef Akshraj Jodha, it explored the royal kitchens of Marwar and Mewar through recipes preserved within his family's culinary lineage.
The fourteenth descendant of Rao Akheraj, founder of the Akheraj Deolia estate between Marwar and Mewar, Chef Jodha has spent over two decades documenting recipes that survived through oral tradition rather than written archives, presenting them at national and international culinary platforms and is recognised as one of the custodians of Rajasthani cuisine.
With handcrafted pottery, brass accents, block-printed table runners and storytelling panels on the history of Akheraj Deolia, alongside photographs and artwork from Jodhpur, Udaipur and Ajmer, the restaurant wove the colourful facets of Rajasthani culture into its ambience. Live music included sarangi and algoza, with Kalbeliya performances on select evenings.
A Taste of Rajasthan
The menu used ingredients suited to Rajasthan's arid terrain, including bajra, makki, jaw, chana and moong, along with ghee, curd and dried produce in place of fresh vegetables.
Welcome drinks included Kairi Panna, Jaljeera and Chhachh. We also relished starters such as Junglee Maas Tikka, Mirchi Vada, Aloo Lassan ki Tikki, Pyaz Kachori, Makki ki Seekh and Methi Muthiya with garlic chutney, the taste easily transporting me to the parts of Rajasthan I had explored.
The special showcase brought the depth of Rajasthan’s royal kitchens to the table with dishes such as Laal Maas, Dal Baati, Gatte ki Sabzi, Ker Sangri and traditional Rajasthani sweets. Mains included Hara Maas, Makki Maas Soeta, Mangori Rabodi, Mutton Khata, Ker Sangri, Gatte ki Subzi, Bhatte ka Saag and Sev Tamatar.
Drawing inspiration from the culinary traditions of the regions, his thoughtfully curated menu celebrated authentic recipes, regional ingredients and time-honoured techniques that have been passed down through generations.
Live Stations and Traditional Sweets
The live stations were a revelation and added to the experience. They included a Dal Baati Churma counter, a Rajwadi Kachori and chaat counter, bajra roti with lehsun chutney, and a Jodhpuri mirchi bada counter. For dessert, we tried Malpua with Rabri, Moong Dal Halwa, Ghewar, Mawa Kachori and Churma Laddoo.
The residency offered a glimpse into the depth and diversity of Rajasthani cuisine, while Chef Akshraj Jodha’s culinary lineage brought an added sense of history and authenticity to the experience.
