This week we went to Rajasthan, serving Rajasthan (part 1 ) this weekend at @omo.cafe . I realised that each part of the country is so diverse that we can only cover a fraction in one menu. With the different seasons, recipes, cultures we need to give proper respect and representation. We will be revisiting each place a couple of times or maybe more and we will do a lot of different menus so we can learn and showcase the region properly. We went to @tijaraorganic farm where even though Sneh(the farmer) had warned me that she doesn't have alot on the farm, we got plenty of ingredients to cook with. We have picked up quite a few things like white Pumpkin, wood sorrel, fermented ker etc. Then we went to Jaipur for the night, had a meal at the famous (and rightly so) Spice Court. Had a good nights sleep and went to the mandi at 4 in the morning to see what the city is getting vs what is available at the farm. We picked up a bunch of Methi, kaachri and amla. Then to the spice market to pick up mathania 🌶. From there it was a 2.5 hour driver to Jor ki Dhani which is another organic farm. The farmer has won multiple awards for his farming practices. We were in awe of the ayurvedic science Kan Singh Ji (the farmer)has used in every aspect, be it building, cooking, farming or processing. We picked up cold pressed oils and flours and spices made from the pounding method. Now we are back and cooking with all this over the weekend. Trust me when I say that this will be the purest meal (true slow food) @slowfood_international @chefsmanifesto @fao @unbiodiversity