TAT, Vikhroli is hosting a nine-day festival, The Royal Kitchens of Rajasthan, inviting everyone in Mumbai to explore the rich, rustic, and regal flavours of the region. As a restaurant known for offering an authentic experience of India's diverse regional cuisines, TAT is bringing Maharaj Lalaram, a celebrated Rajasthani chef to the city. He travels from his village to share an authentic slice of his land. The festival runs until Sunday, 23rd November, available during lunch and dinner service.

Maharaj Lalaram is set to present authentic Marwari and Rajasthani thalis, available in both vegetarian and non-vegetarian options. His culinary artistry is rooted in heirloom recipes, hand-ground spices, sun-dried ingredients, and traditional slow-cooking. The festival offers both these specially curated thalis and à la carte selections.

The Vikhroli Cucina team caught up with Chef Lalaram during the service. The setting could not have been more suited to the occasion: Maharaj Lalaram is dressed in his classic Rajasthani attire complete with a turban and he sits facing an elaborate TAT Rajasthani thaali. A big copper bowl of Laal Maas, recently smoked, steams next to the spread.

Lalaramji, looking at this incredible spread in front of us, what do you consider Rajasthan’s absolute favorite dishes?

Chef Lalaram: (Points to the Thali) When a guest sees a spread like this, the obvious crowd-pleaser is undoubtedly the Dal Baati Churma. But beyond that, this Thali holds the true classics of our land, the Ker Sangri ki Sabzi (A traditional Marwadi specialty made with dried ker berries and sangri beans) Gatte ki Sabzi (Soft gram flour dumplings cooked in rich yogurt gravy) and Rabodi ki Sabzi (sun-dried buttermilk wafers cooked in a rustic spiced curry)

We also have a very special Jaipuri Mewa Pulao (Basmati rice with saffron, dry fruits). To get the real flavour, you must eat it a specific way: mix it with ghee, garlic chutney, and dal. That’s the authentic taste.

And if we had to ask you... which one is your personal favorite?

Chef Lalaram: (Smiles) it has to be the Dal Baati Churma (trio of baked wheat balls, spiced lentil curry, and sweet churma) and the Bajre ki Roti It has been my favourite since childhood!  

You’ve traveled all the way from your village to Mumbai. What are the ingredients you packed in your bag that you simply couldn't cook without?

Chef Lalaram: My kitchen would be incomplete without Ker Sangri, which is specially made in Rajasthan. Along with that, I brought Moong Daal ki Vadi, Rabodi, and Khichiya (papad). These are ingredients you cannot replicate elsewhere.

For our readers visiting TAT, where should they start? Which dish should be their "first bite"?

Chef Lalaram: They should definitely start with the Pyaz Ki Kachori. A delicious mouthful stuffed with peas or onions, topped with curd and tamarind chutney on the side. After that, there is so much to choose from in the Thali! For the roti, I would recommend trying the Mirchi Roti or the Mawa Puri (Bhedawi Poori).

Let’s talk about the star attraction—the Laal Maas. It looks fiery red and has that charcoal grill sizzling on top. What is the secret?

Chef Lalaram: The secret is the chilies. We use Mathania and Jalore chilies, which I have brought from Rajasthan. We boil the Kashmiri and Mathania mirchis first and then hand-grind them. That is what gives it that deep color and spice.

But, I must tell you, it looks spicier than it actually is! The meat is tender and has absorbed all the gravy’s flavour. The secret is the Ghee; the ghee we add cuts through the heat, making it even more flavourful and not too spicy.

Finally, what is your message to the people of Mumbai?

Chef Lalaram: (Joins hands) "Khambagani padharo mare desh."

You will find all of Rajasthan’s favourite dishes here at TAT. We have made different varieties—four types of desserts including Rabdi Malpua (Soft pancakes soaked in syrup, served with thickened sweet milk) and Ghevar (Golden-fried dumplings made in pure desi ghee, filled with a rich blend of mawa and dry fruits) more than five varieties of vegetables, puris, paranthas, and rotis. We have it all!

If you’re fond of Rajasthani food, and want some this weekend, you must come experience this for yourself!

• Where: TAT, Godrej One, Vikhroli East
• When: Ongoing until 23rd November 2025
• Service: Lunch and Dinner