Travel Shop

Discover India

Hot Spots

Hill Stations

Holy Places

Around the World

History of Rajdhani                                                      It was in the year 1947. A year wrought with the ranging fires of Indian Independence. 'Ishwar Bhuvan', a small restaurant business in the busy commercial area of Mangaldas Market was run for five decades. By the year 1980 the historical city of Baroda was also rapidly growing in commercial importance and 'Hotel Rajdhani' and it's restaurant aptly named 'Ishwar Bhuvan', became famous all over Gujrat, for it's Gujrati Thali.
Just as popular fashions dictate taste, so do food habits. And in 1987, the old Ishwar Bhuvan, Bombay, running into it's 42nd year, was ceremoniously redecorated and renamed 'Khandani Rajdhani'. Today, we have not only put Gujrati cuisine on the national map with the opening of 7 Rajdhanis till now, but in doing so have amply paid back a tribute to the land of our birth.

Rajdhani Food                                                      India's homespun answer to authentic plated meals, and truly "faster than fast food" that's nutritious and wholesome too, dished out to hungry guests in a hurry. The tables here are already set, requiring no menu reference. The service begins with a meticulously synchronized operation as the servers, transform the empty thali into an appetizing kaleidoscope of complementing colours textures and flavours. Being very homogeneous though distinct from each gleaming katori to the other, food is served on large steel/silver platter, is what a thali is all about.

The service starts with mint green chutney, sour-sweet brown chutney, a lime crescent and a salad. This is followed with a deep-fried savoury snack, and a healthy steamed snack, at times concocted with beaten curds. Two homely vegetables are treated exotically with curd, milk or it's own gravy or absolutely dry. A potato preparation and a combination of pulses either whole or split makes perfect menu sense in terms of variety in colour and texture, taste and ingredient. Two dals: one sweet complemented with a spicy dal in the morning or a gujrati dahi-kadhi in the evening, followed with Papad and small plump phulkas, brushed with ghee. The sweet dish as is traditionally eaten along with the main meal, comes in a choice of five varieties ranging from fruit custard, west India's shrikhand and the rest to choose from East IndiaIn the evenings Rajasthani, Maharashtrian, North Indian, South Indian and the Kathiawadi food, is served in turns, on a silver plated peacock thali with the entire crockery, cutlery in silver, known as "Utsav" (Festival) Thali. Along with the Utsav, the Gujrati meals are also available. Exclusively, cooks from the specific region prepare each cuisine, to retain the distinctive taste, cooking with meticulous care and attention to detail.

Menu

• Farasan
• Veg
• Dal
• Rice
• Roti
• Desserts
• Accomplices
• Salad

Rajdhani Outlets                                                                   Mumbai Outlelets                                                                 Borivali , Cawford Market,Ghatkoper,Malad , Mulund,Thakur Villge,Opera House

Across India                                                          Baroda,Banglire,Delhi(Laxmi Nagar),Gurgaon, Hyderabad,Indore, Jaipur, Nagpur(VCA Stadium), Nagpur (wardhaman Nager),Noida , Pune,Rajkot.

Overseas                                                                                 Rolla Seas -Dubai