Prasad Metrani  | Executive Chef  | Fairmont Jaipur

“With the ever-changing nature of the food industry, the culinary team at Fairmont Jaipur believes in creativity and innovation. Turning ‘moments to memories’ has always been our motto at the palace property and through personalised gastronomical experiences, we look forward to offering the best of authentic royal cuisine to our guests like never before.”

Dishes You Just Can’t Miss

Laal Maas
Jaipur’s favourite meat dish, the flavours of this fiery dish are further enhanced with a secret recipe and
scarlet-red Mathania chillies

Sheesh Taouk
A Middle Eastern delicacy consisting of succulent lamb kebabs on skewers

5 Senses Dessert
A feast for the senses, this heavenly dessert is a theatre on a platter making it a delight to end your meal with

Grilled lamb chops with fondant potatoes and winter vegetables

For the fondant potatoes: Thick discs of potatoes, a splash of red wine, 25 g/1 oz butter, salt and freshly ground black pepper
For the lamb chops: Lamb chops, deboned, salt and freshly ground black pepper
For the winter vegetables: 1 tbs olive oil, 1 tbs butter, 3 cloves of garlic (finely minced), 1 zucchini (halved lengthwise and sliced), 1 bell pepper (cut into chunks), 1 broccoli (cut into chunks), 1 shallot (sliced), 1/4 ts salt, freshly ground black pepper to taste

1. Preheat the oven to 200 C/400 F
2. For the fondant potatoes, place the ingredients into a closed saucepan and season, to taste, with salt and freshly ground black pepper. Bring to a boil, and then reduce the heat until the mixture is simmering. Cover and simmer for 10-12 minutes, or until tender. Drain off excess liquid, if any
3. For the lamb chops, sprinkle the ground mustard and coriander seeds onto a plate. Dredge the lamb chops in the spices and season, to taste, with salt and freshly ground black pepper
4. Place the coated lamb chops onto a baking tray and transfer to the oven for 6-8 minutes (for medium), or until cooked to your liking
5. Heat olive oil and butter in a large skillet; cook and stir garlic in the hot skillet until softened, about 5 minutes. Add zucchini, bell pepper, broccoli, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper
6. To serve, spoon the fondant potatoes onto a serving plate with sautéed winter vegetables and top with the lamb chops


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