The Sarvato and Gallery Café has reopened for the season at Jaipur’s City Palace, while continuing its strong emphasis on Rajasthani cuisine and cultural expression. The restaurant operates as a collaboration between His Highness Maharaja Sawai Padmanabh Singh of Jaipur and restaurateur Abhishek Honawar.
Notably, the reopening follows The Sarvato’s induction into the Relais & Châteaux network earlier this year. According to the management, this recognition elevates the restaurant’s regional culinary philosophy and hospitality approach onto an international stage.
Meanwhile, during the summer break, the culinary team actively conducted an in-depth research programme focused on traditional Rajasthani cooking tools and vessels. The study examined everyday implements such as urns, brass thalis, stone grinders, and wooden ladles to gain deeper insight into historical cooking methods and food culture. Consequently, these findings have directly shaped the menu for the current season.
At present, the menu draws extensively from regional produce, local techniques, and traditional home-style cooking practices. Signature dishes include Laal Tamatar ka Arq, Deg ka Laal Maas, Bejad ki Bread, and Motichoor Ghewar, among others. Importantly, the restaurant clarified that the dishes stem from on-the-ground research rather than modern reinterpretation.
In addition, The Sarvato has expanded its beverage programme by introducing a structured caviar and champagne service. The restaurant will remain operational for the season until April 2026.
“The Sarvato was born out of a desire to present Rajasthani cuisine not just as food, but as cultural memory. Each plate speaks of legacy, of our land, history, and people, legacies we wanted to present to the world,” shares His Highness Maharaja Sawai Padmanabh Singh of Jaipur. “Being recognised by Relais & Châteaux is a meaningful affirmation of this journey and an honour we carry with great pride for Jaipur and for Rajasthan.”
Reflecting on the new season, Abhishek Honawar said, “As we reopen for a new season, The Sarvato begins a new dialogue with Rajasthan’s culinary heritage.” He further added, “This menu reflects what we’ve learned from the land: simple, honest flavours expressed with care and precision. I look forward to guests experiencing and discovering these new expressions and finding something that resonates with them.”
Overall, Honawar emphasised that the new season encapsulates insights drawn directly from the land and its long-standing culinary traditions, reinforcing The Sarvato’s commitment to authenticity and cultural continuity.
