Wood fire and family recipes at Marigold, heritage spirits at Baithak, and a courtyard that serves coffee until eight.
Chef Kabir Rathore grew up twenty kilometres outside Jaipur. His kitchen is built on the produce of that drive — millet, mustard, goat from the Aravalli foothills — cooked over wood and finished with restraint.
Dinner above the city, under strings of light. Marigold is contemporary Rajasthani cooking — laal maas finished over wood fire, gatte from a family recipe, breads from the tandoor — served on a rooftop that looks at Nahargarh.
A dark, low-lit room behind carved stone jaali: heritage spirits, house infusions of khus and rose, and small plates built for long conversations. Live sarangi on Fridays.
Sunlight, single-origin coffee, fresh patisserie and a courtyard table you will not want to leave. Dhoop is where Jaipur meets for the afternoon.
Mathania chilli, slow-cooked mutton, a saffron rice pearl and burnt onion ash. Served with bajra roti from the tandoor — and nothing else on the plate that does not need to be there.
Send us a message — we keep a few tables back for same-day guests.
or call +91 98290 00000 · 24 hours