A culture steeped in the glories of the past - lavish havelis, art, battles, feudal lords - Shekhawati sits on the northern part of Rajasthan, with Churu, Sikar and Jhunjhunu as its main districts. While Shekhawat cuisine falls largely under the umbrella of Rajasthani food, it has its own nuances and characteristics as well. In fact, till date, most Shekhawat families employ the services of a maharaj (a Brahmin cook) in their homes.

Kesariya, Bangalore's first Shekhawat restaurant, is an ode to this rich tradition of Shekhawati and its cuisine. Staying true to the famous marwari code of hospitality, Kesariya will treat each guest with equal attention, serving some of the most popular dishes, featuring along with specialties that one would not find easily outside of Shekhawati. The restaurant kitchen is being led by a third generation maharaj, assisted by cooks, from the region itself. Shekhawats are primarily vegetarian and because the original population was known to be migrants from different parts of Rajasthan, our cuisine is fairly influenced by the other regions. Ingredients such as saffron, dry fruits, jaggery, ghee and other dairy products, bajra, are used frequently in the cuisine. And while the curries are quite rich, primarily due to the use of nuts such as almonds and pistachios), the flavours are subtle and not as spicy as some other parts of Rajasthan.

An a la carte menu can rarely give a diner the true experience of a cuisine that is so niche. Therefore, the food here will served as a thali. This will allow the guest to come as close to a real Shekhawati experience as possible. Nearly 25 dishes, including staples and other accompaniments, will be served course by course, in specially made silverware, making it almost a royal meal, each time you visit us. In fact, Kesariya is one of the only restaurants in the city that serves food in silverware, a traditional practice in the havelis of Shekhawati.

The Bajre ki Kheech (khichdi made from millet) is not available anywhere else in the city. This special dish, which is almost like comfort food for the Shekhawats, will be a constant on the menu. Guests can also indulge in the Imlana, a special drink made from tamarind water, which is served chilled, along with the millet khichdi. The Raabdi Kadi, made with millet flour, is yet another delicacy that cannot be missed. Some of the other dishes that will be available are Govind Gatta, Sattu Ki Baati, Kaachri Ki Lunji, Lehsue Ka Achar, Makhane Ki Kheer, Akhrot Halwa, and Chidhava Ka Peda. It's common knowledge that food is one of the best routes when it comes to understanding the culture of a place, and its people. From hand-ground masalas, to specially sourced ingredients from Rajasthan, the basic idea of Kesariya is to bring a slice of Shekhawati right into the heart of Bangalore, and they do just that.