By Sitaram Mewati
A shared hometown and a common culinary education have brought two chefs together at K3 – New Delhi’s Food Theatre, inside JW Marriott Hotel New Delhi Aerocity, for a showcase celebrating the flavours and culinary traditions of Rajasthan. The culinary showcase will conclude at K3 on August 9, 2026.
Chef Anuraag Narsingani, Culinary Director at JW Marriott Hotel New Delhi Aerocity, and Chef Akshraj Jodha share a distinctive connection. Both hail from Ajmer in Rajasthan and are alumni of the Institute of Hotel Management (IHM), Mumbai. Their professional journeys have taken them through different kitchens, but their common roots have now brought them together in Delhi to celebrate the cuisine of their home state.
Titled “A Royal Rajasthani Culinary Journey”, the showcase features Chef Akshraj Jodha’s menu inspired by the culinary traditions of Marwar and Mewar.
The showcase reflects K3’s approach of presenting regional cuisines through chefs with specialised knowledge of their culinary traditions. Chef Akshraj Jodha, known for his expertise in Rajasthani cuisine, brings that understanding to a menu exploring the distinct flavours and traditions of the state.
The menu features traditional preparations including Junglee Maas Tikka, Hara Maas, Ker Sangri, Dal Baati Churma, Mawa Kachori and Ghewar. Together, the dishes reflect the diversity of Rajasthan’s food culture, shaped by its geography, local ingredients and generations of culinary traditions.
Ker Sangri highlights ingredients associated with the state’s arid landscape, while Dal Baati Churma remains one of Rajasthan’s best-known traditional preparations. Junglee Maas Tikka and Hara Maas bring the region’s distinctive meat preparations to the menu, while Mawa Kachori and Ghewar showcase its traditional sweet-making heritage.
The menu also explores the contrasting culinary influences of Marwar and Mewar, bringing regional recipes into a contemporary dining setting while retaining their traditional character.
For Narsingani and Jodha, the showcase carries an added personal dimension. Their journey from Ajmer to IHM Mumbai and eventually into professional kitchens gives the collaboration a connection that goes beyond a conventional culinary event.
At K3, their shared roots and professional experience come together around a cuisine closely linked to Rajasthan’s history and culture, offering diners an opportunity to experience the state’s traditional flavours through the perspective of chefs who have a personal connection with the region.
Editor in Chief : Mewati SItaram
