Robb Report India Debuts the Robb Report Table at Raffles Jaipur

The inaugural Robb Report Table by Robb Report India was held at Raffles Jaipur on February 1st, introducing an invite-only culinary format centred on dining, conversation, and cultural context. Conceived as an intimate gathering, the Robb Report Table is designed for a discerning few who understand luxury as an art of living.

Among those in attendance were Ratan Kant Sharma (CMD, Triton Hotels & Resorts – Raffles Udaipur, Raffles Jaipur, and Fairmont Jaipur), Jui Sharma (COO, Triton Hotels & Resorts – Raffles Udaipur, Raffles Jaipur, and Fairmont Jaipur), designer Shantanu Garg, Paritosh Mehta and Divyanshi Shekhawat of The Trunks Company, Ayush and Geetanjali Kasliwal of AKFD Studio, interior designer Shan Bhatnagar, Tahir Sultan of Makaan Jaipur, restaurateur and RR Circle member Dildeep Kalra, and Rajan and Deepika Sethi of Bright Hospitality, among others.

The evening began at the Writers Bar, where guests gathered between for cocktails and informal networking. A grazing table accompanied the reception, with pass-around dishes including wild salmon tartare with hydrated focaccia, Parmesan beignets with barbecued winter carrot; charred avocado tart with ikura and nasu miso with crisp shallots, to name a few. A live musician accompanied the gathering, with literary treasures from around the world crafting the ideal backdrop.

An Ode to Rajasthan Through Food

Guests then proceeded to Safir, the hotel’s iconic atrium, for a curated sit-down dinner curated by Chef Jaydeep Patil, culinary director of Raffles Jaipur. The five-course menu, titled Terroir Traditions: A Gastronomic Journey of Land, Legacy and Lineage, drew from Rajasthan’s landscape, culinary heritage and food traditions, with each course structured as part of a broader narrative.

The meal opened with a reinterpreted kachori, layered with artichoke, red soil onion and yoghurt, paired with a lassi-inspired vodka and mango cocktail. This was followed by a choice between a salt-baked prawn inspired by Sambhar Lake, served with keta caviar and white asparagus, or a vegetarian alternative of salt-baked celeriac with vanilla pepper and truffle. The pairing—a butter-washed vodka cocktail with a Sambhar salt rim, Himalayan apple and herbs—referenced the region’s mineral and produce-led flavours.

Midway through the dinner, the Shepherd of Aravallis presented corn with goat milk raab, reflecting pastoral food traditions. This was followed by a structured interlude titled Smoke and Sip, where dried herbs and spices were introduced as part of the experiential narrative recreating the state’s ancient tradition of smoking pipes or chillum, alongside a reference to Godawan, Rajasthan’s state bird.

For the main course, guests chose between Jungli Bateer with Mathania chilli and Khoba roti or Khichdi of the Forest, comprising Bundi rice, foraged greens and mushrooms, A2 ghee and jasmine flower. The accompanying cocktail, Angeethi, combined mezcal with Mathania chilli tincture, smoked jaggery, and lime. Dessert, titled Walk in the Garden, consisted of milk with wild rose dew and an edible butterfly, paired with a Wildflower cocktail featuring gin, prosecco, and blossom aromatics.

Beyond Dining

The dining experience was supported by a table setting inspired by the local terroir, incorporating cactus as a central design element, sand-toned accents, and local stoneware used for plating canapés and khakhras. Indian classical musicians performed through the evening, beginning with individual instrumental pieces and culminating in a collective performance towards the close of dinner.

Following the meal, guests were presented with curated takeaways by the hotel’s butlers, including a London Tea Exchange aluminium book-edition hamper; indulgences from Subtle Energies; a Raffles fragrance; and a Herbaria hamper featuring body oils, shower gels, vegan milk baths, and lotions, curated by the Robb Report team.

Positioned as an ongoing series, the Robb Report Table signals a continued focus on curated experiences that prioritise depth, dialogue, and a sense of place.