State of the art kitchens at HRH Group of hotels, Udaipur

Rajasthan is considered India's leading tourist destination. With the growing numbers of visitors to this state, the need to maintain the highest possible standards of hygiene and the demand for diverse cuisine has risen. HRH Group of Hotels has put in major investment in the renovation of its kitchens, using state of the art equipment in all of its properties.
The Zenana Mahal, former palace of the royal ladies, was built around 1620. In those times separate suites built around a central courtyard called the Laxmi Chowk, were assigned to royal ladies and each suite would have a small kitchenette for preparing food according to individual taste. A special kitchen called the Khasa Rasoda was used for bulk cooking during the festive occasions. After restoration and renovation in 2000, The Laxmi Chowk, Zenana Mahal was opened for private events and banquet functions. Until 2006, temporary arrangements for major events held in the Zenana Mahal, City Palace Complex, Udaipur, were made in the Khasa Rasoda (Special Kitchen). Now, considering the dynamic growth in the number of events and increase in customer's expectations, an entirely new kitchen has been designed to upgrade the facility at the venue.
Each area of the Zenana Mahal kitchen has been well defined with separate sections for the preparation of food, be it Indian, Continental, Cold Foods or Vegetarian Foods. As many as 20 Chefs are on duty to cook for large functions serving up to 700 guests with support staff assigned on these occasions from other kitchens in the city palace complex. Whilst buffet style dinners with seating for all are more popular, the kitchen can also serve a former sit down silver service dinner for up to 288 guests. 1000 candles are lit at a time during an evening. The effect is that of the most magical settings imaginable as though from a page of The Arabian Nights.
The Palki Khana restaurant was completed in February 2006. Earlier, the space was marked as a daftar (Office) and Bhim Singh Chundawat ki Ori (storage space of a noble) in the 18th century before Palki Khana was created by Maharana Sangram Singh II (1710-1734 AD). Maharana Swarup Singhji stayed here in the upper storey as a crown prince before he himself became Maharana in 1842 AD. This space takes its name from Zenana Palkies (Palanquins), which, in former times, were kept on the ground floor of the building. A Ganpati idol was placed on the terrace between 1842-1861. During the early reign of Maharana Bhupal Singhji (1930-1955) an explosion took place and a certain portion of the building was damaged. This was later restored and a new idol of Lord Ganesh was installed. At that time a Civil Court used to be conducted in the upper storey of the building.
Today, the building houses an exclusive shopping arcade and a hip resto-bar the Palki Khana. The restaurant is open to all visitors to the City Palace complex. An investment of around 10 Lakhs was required to develop the kitchen for the

Kitchen area at the Staff Cafeteria

Palki Khana restaurant, which serves continental and International cuisine. The restaurant is open for snacks from 0900 hrs to 1800 hrs and attracts visitors to the museum for light meals and snacks. After the Son et Lumiere the restaurant turns into a fine dinning area where guest can enjoy candle lit dinner under the glittering façade of the City Palace. Six chefs and three kitchen stewards work exclusively in these kitchens.
Shiv Niwas Palace has three kitchens. The main kitchen serves guests dining in the hotel. As is customary, it is divided into separate sections serving Indian, Continental and Cold Foods. There is a Preparation Area as well as a section for Bakery and Confectionery. 18 Chefs and 7 kitchen stewards ensure the smooth running of the kitchen designed specially to cater to all guest's requirements.
An Al Fresco Kebab and Grills restaurant has been added to the dinning options at The Top Terrace, Shiv Niwas Palace. An interactive kitchen was specially designed and built at this exclusive restaurant. 2 dedicated chefs 4 kitchen stewards cook the entire range of grills, kebabs and breads in front of the guests, who can also interact with the chef and have the meal prepared to their taste. The participative preparation of food and the marriage of Indian tandoori and continental grilled dishes has made the Top Terrace one of the most sought after venue for dinners.
A new staff cafeteria has been set up for the 300-400 employees who work in Shiv Niwas Palace, Fateh Prakash Palace and HRH Corporate Office. This was opened during the summer of 2006. Complete agronomics has been followed in order to have even movement of the staff. As this kitchen is designed for bulk cooking the areas of cooking, serving and washing are intelligently placed to have more efficient fast work in less time. The cafeteria is looked after by 4 chefs and serves only Indian food.