Our Food Philosophy

The philosophy of food in Mukunda always begins with the pleasure of taste. Beginning long before the food is cooked and lasting long after the plates are clean.

The first step is found in the story of our food culture here at the haveli. We begin by engaging daily with our guests, discussing the seasons and regions of India, of different communities and habits, of meals. The kitchen is the centre of all activity at Mukunda.

It is not hidden nor sacred. There are no set times for dining and no written menus. You have entered into our family home and meals are served as we would eat. Throughout the day, as guests relax or go out, food preparations begin in visible, yet passive ways. A charcoal stove being lit, fresh grain being ground in the garden, someone making chutney with a mortar and pestle.

These preparations are not hidden and it is not mandatory for guests to be involved directly. Instead, the sights, sounds and aromas begin to filter into their stay at the haveli. And slowly and naturally, over several days, several visits or several years, our visitors find themselves immersed in a better and deeper involvement, interest and understanding of our food culture.

So much goes into our decision-making before we create the meals or serve them. Firstly, we look to blend the ayurvedic principles of cooking with the western style of dining. We take in all the factors of the day. What is the weather? Is the day hot or is it rainy?

What did we do during the day? Were we busy - are we tired? What is the prevailing mood of the time? Is it the beginning of winter or the time for festivals? We take into consideration the availability of foods, grains and vegetables. What is most fresh in the market today or from our garden? We think about our guests. Are they adventurous or do they want to play it safe? All these questions, thoughts and ideas go into what we choose to cook on each particular day.

The decision of “what is going to be on the plate” is based on all of the variables above. It is up to us to make the final choice and it is a joyous process, involving the chef and all of our staff. We want our guests to try eating in the traditional way - for example, hand holding a chapati to pick up the daal or curry.

The food should be appealing to the eye and inviting to the senses. We place together dishes that mix various intensities of hot and sweet, soothing and astringent, smooth and sizzling. Always providing the right balance of substance, taste, and nutrition.

And finally, we take great pride in the presentation, with beautiful linens, flowers, and candles. Mukunda boasts a huge collection of vintage crockery, rescued from other havelis, unusual in both design and shape. We use them all. We are not shy about our choices. We choose to be creative over conventional.

In short, our philosophy of food at Mukunda combines the wisdom of Ayurveda passed down through generations, complimented by our Brahmin family history in Jaipur, childhood tastes and inherited recipes, which are strictly vegetarian. Another influence is our long history as travel operators who have spent years travelling throughout India and hosting a predominantly Western clientele.

Throughout the years, we have learned with great attention, enjoyment and care, what is most important to our western guests, what is enjoyed and appreciated the most.

We look forward to serving you, as it is always our desire to please you.