How This Chef Is Reviving The Seven Flavours Of Rajasthan

“सत रस भोजन राजस्थान में, पाचन राखे खेड़, पान नहीं पर कल्पवृक्ष, किण विध भूलूँ सांगरी केर,” — (“Food with seven flavours is only found in Rajasthan, easily digestible; how can we forget the medicinal properties of kair and sangri, as miraculous as the Kalpataru tree?”) recalls Dr Chef Saurabh Sharma when asked to define the soul of Rajasthani cuisine. Chef Sharma’s story begins in the sands of Ladnun, where childhood memories of his mother’s chulha—shaping ghee-laced laapsi into warm spheres—inspired his belief that, “food is more than sustenance—it’s emotion, heritage, and healing.”