CULINARY CONSCIENCE AT RAAS
RAAS’s food philosophy is simple — fresh, seasonal, delicious.
RAAS’ food philosophy focuses on a holistic approach to food incorporating rich traditions with a modern touch.
To ensure every experience is rooted and authentic – what we cook in our kitchens aims to champion all that is local.
Most of the produce used either comes from our own organic farms and gardens, or from sources that are local to each hotel.
Controlled sourcing means we have the flexibility of creating menus for themed events and milestone celebrations.
Since every meal is made to order, our chefs can easily adapt to most dietary requirements.
Based on the principles of Ayurveda, the menus at RAAS Devigarh and RAAS Chhatrasagar feature dishes that are specific to one’s dosha.
While each of our chefs is skilled in creating meals our younger guests will love, RAAS Devigarh has a special menu that’s dedicated to children.
CHEF
Hitesh Yadav
CUISINES SERVED
Indian, International and Ayurveda-Focused
DINING VENUES
Baradari, Darikhana, Stepwell Cafe and Terrace Gallery
CHEF
Harmeet Singh
CUISINES SERVED
Indian, International and Ayurveda-Focused
DINING VENUES
Terrace Restaurant, Sheesh Mahal, Hawa Gokhra, Silver Lounge, Garden Dining
CHEF
Budhi Singh
CUISINES SERVED
Indian, International and Ayurveda-Focused
DINING VENUES
Baradari, Bush Lunch
CHEF
Rajesh Kumar
CUISINES SERVED
Indian and International
DINING VENUES
The Colonnade, 51 Shades of Pink, The Polo bar
