Welcome to Shaam E Viraasat Haveli, the finest dal bati restaurant in Udaipur. We take pride in serving authentic Rajasthani delicacies prepared with age-old recipes. If you are searching for the best dal bati restaurant in Udaipur to experience true Mewari hospitality and slow-cooked flavours, look no further. Our chefs slow-bake the baatis over embers and soak them in pure ghee to give you an unforgettable taste of royalty.
Originating in the war councils of Mewar, dry baatis were baked under hot sand and soaked in ghee upon return from battle. Combined with spicy lentil dal and crushed sweetened flour churma, it became the benchmark of desert nutrition.
At Shaam e Viraasat, the premier dal bati restaurant in Udaipur, we follow the royal Mewar standard. Our baatis are cracked open by hand and fully immersed in warm pure cow ghee, served alongside five mixed lentils simmered overnight.
Whole wheat flour, Ajwain (Carom seeds), Desi Ghee, Moong/Chana/Urad/Toor/Masoor Dal, Green Chillies, Jaggery, Almond shavings.
Designed to replicate the royal feast served to traveling generals and ambassadors visiting the court of Mewar kings, representing abundance, hospitality, and culinary variation.
This grand multi-course platter includes a complete array of our signature specialties: Dal Baati Churma, Ker Sangri, Raboodi Ki Sabji, Gatte, Rajasthani Yellow Kadhi, accompanied by hot clay-oven baked Batis, Bajra Roti, Makki Roti, basmati pulav rice, and fresh gulab jamun.
Desi Ghee, native dried beans, cornmeal flour, gram flour, yogurt bases, cardamom infused sugar syrup.
Historically prepared by Mewar royal chefs using game meat from the Shikar (royal hunt). Cooked in open fires with garlic, whole spices, and hot Mathania red chillies to mask the gamey flavor, it became the most legendary non-vegetarian dish of Rajasthan.
We cook our Lal Maas using tender mutton chunks slow-seared in copper vessels. It is cooked exclusively in mustard oil, loaded with fresh crushed garlic cloves, and infused with the fiery red heat of native dried Mathania chillies.
Tender Mutton, Mathania Red Chilli Paste, Crushed Garlic, Ginger, Mustard Oil, Whole Garam Masala.
Due to the dry arid climate, fresh green vegetables were historically scarce in the desert of Rajasthan. Royal chefs resolved this by using gram flour (Besan) to roll steamed cylinders, cutting them into nuggets, and cooking them in spiced curd.
Our Gatte are hand-kneaded with ghee, carom seeds, and a pinch of asafoetida (hing), steamed to a soft texture, and then simmered in a velvet-like yogurt gravy spiced with roasted cumin and crushed dried fenugreek leaves (Kasuri Methi).
Besan (Gram Flour), Ajwain, Hing, Fresh Yogurt, Kasuri Methi, Ginger Paste, Coriander Seeds, Mustard Seeds.
Born out of necessity during severe desert droughts, Rajasthani locals harvested the sun-dried berries (Ker) and wild long pods (Sangri) from the indigenous Khejri tree, discovering they created a rich, spiced dish when sautéed with red chillies.
Our Ker Sangri is soaked for 24 hours to soften the wild desert fibers. It is then boiled with salt, rinsed, and slowly sautéed in hot mustard oil with whole cumin, dried Mathania red chillies, and dry mango powder (Amchur). It offers a unique earthy, tangy, and mildly bitter taste profile.
Ker Berries, Sangri Pods, Mathania Whole Red Chillies, Amchur, Fennel Seeds, Mustard Oil, Turmeric, Coriander Powder.