Traditional cooking class
Hands-on traditional cooking class in a local Udaipur home or small cooking studio focused on authentic Rajasthani dishes. Participants learn about regional ingredients and cooking methods, prepare multiple courses (starters, main, bread, dessert), and enjoy a shared meal. The experience combines a practical cooking session with cultural stories, spice explanations, and a recipe booklet to take home.
Location
Old City / Local home kitchen (many classes operate near City Palace / Lake Pichola), Udaipur, India
Duration
3–4 hours (half-day). Options available for 2–5 hour private sessions.
Best Time to Visit
October to March (pleasant winter weather). Monsoon (July–September) and summer (April–June) are hotter and less comfortable for extended in-person classes.
Pricing
INR 800–2,500 per person (group class). Private class: INR 2,500–6,000 per session for up to 4 people. Typical inclusions: ingredients, utensils, apron, recipe booklet, meal, and optionally a short local market visit. Prices vary by operator, inclusions, and season.
Activity Type
Coordinates
Highlights
Hands-on preparation of authentic Rajasthani dishes (e.g., Dal Baati Churma, Gatte ki Sabzi, Ker Sangri, bajra rotla, mirchi vada)
Optional short market visit to learn about local spices and ingredients
Small group sizes or private sessions for a personalised experience
Tasting/feast of the prepared meal with chai or traditional beverages
Recipe booklet and cooking tips to recreate dishes at home
Vegetarian-friendly (most classes focus on vegetarian Rajasthani cuisine)
Itinerary
Welcome, introductions and briefing
Tea/coffee, short overview of the day, discuss dietary requirements and allergies.
(Optional) Market visit or spice introduction
Visit to a nearby spice stall or a tabletop demonstration of masalas, oil, flours, and local produce. Useful to understand local ingredients.
Hands-on cooking session
Participants divide tasks (kneading, tempering, preparing gravies, frying) under instructor guidance. Instructor demonstrates techniques then supervises participants as they cook.
Plating, tasting and meal
Share the prepared meal together. Instructor explains plating, serving customs and variations of the recipes.
Q&A and recipe handout
Receive printed or digital recipe booklet, storage tips, and suggestions for ingredient substitutions. Photos and certificates (if provided).
Safety Requirements
Inform the host of food allergies, intolerances and dietary preferences in advance
Basic kitchen safety (watch for hot oil, open flame/griddle, sharp knives)
Avoid drinking tap water — stick to bottled water provided by the host
Pregnant visitors should consult host about raw or high-risk items and smoke/heat exposure
Follow instructor guidance for handling heated cookware and deep-frying
Tips
Book in advance — popular classes fill quickly in peak season
Confirm meeting point, whether a market visit is included, and what is provided (apron, recipe booklet)
Wear comfortable, washable clothes; bring a light scarf or shawl in winter mornings
Inform the operator about dietary restrictions (strictly vegetarian options are common)
Bring cash for small purchases, tips or souvenirs
Ask for spice-level adjustments if you prefer milder or hotter food
Take photos during the market visit and of handwritten recipe notes for later reference
Combine the class with other Old City activities (City Palace, Lake Pichola boat ride) for a full day experience
