Cooking always interested me. As a farmer’s son, my parents did not want me to become a cook. However, I was determined.
I started out as a helper for a restaurant. Over the years, I became an assistant chef and then a head chef. It involved lot of struggle and challenges.
At Khandani Rajdhani, my dishes were loved by all the patrons and soon they got me elevated to the level of a Corporate Maharaj. Every dish I create is close to me, but the one most close to me is Mango Dry-fruit Ghughra. While preparing it, I experimented a lot with the ingredients. Ghughra has always been an integral dish in parts of Rajasthan and Gujarat.
It is always the first to be served to the guests and patrons. Hence, in order to honour the patrons with mangoes, I curated the dry fruit ghughra using raw mangoes and dry fruits such as cashew nuts and almonds. The Dryfruit Ghughra is tangy, rich and has mild sweetness. The ghughra is traditionally a sweet which is turned into a farsan for the craving palate. Raw mangoes are added to make the sweet dish a spicy tangy farsan.
— Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani