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Story of
Rakesh Kumar Jakher

Rakesh Kumar Jakher

@Chowdry Restaurant, near Marwad bustop, Pushkar

Taste fabulous

Freshly made

Humble people

Extra salad

Local, authentic & made with love

Chaudry Restaurant

"Rakesh Kuman Jakhar, a chef who travels and cooks becuase he doesnt enjoy cooking only one dish"

Step into the world of Chaudhary Dhaba, where every dish tells a unique tale, and the prices are more than mere numbers—they're a reflection of a rich culinary journey. "We go by the dishes that's our system. Dal fry is 70, aalu matar, aalu chole, aalu gobhi, aalu palak, palak paneer, matar paneer all these are 140 and the simple curries is 80 but dal tadka is 100 rupees, daal makhani is 120 rupees. A variety of stuffed parathas—Aloo Paratha, Gobi Paratha, and Mix Paratha—come with an assurance of affordability, free from any additional charges."

The dhaba, aptly named Chaudhary, proudly asserting that everyone at the establishment is, indeed, a Chaudhary. The narrative takes an interesting turn as we learn about the seasonal migration of the chef, who diligently mans the dhaba during the bustling Pushkar Mela season. Annually journeying from here to Dudu, to Ladi Dhaba in Bada Choli. Which is situated little ahead of Kishangarh. The adventure encapsulates a dedication to the culinary craft.

At Ladi dhaba, the chef crafts a quintal of aata daily, laying the foundation for the flavorful rotis served during his
12-hour shifts. This commitment to providing fresh and wholesome meals resonates in every aspect of his culinary endeavors. The journey extends beyond the Melas, The Mela circuit continues, with stops at revered events like Kaila Devi Mela during Navratri, Ram Dev Baba Mela (After Shravan month ine badhua month he cooks at Ramdev Baba Mela). and Kota Mela where chinese' Gobi Manchuria sells for 400rs a kg on a daily basis. Along with this the most famous big fat black Gulab Jamuns are bought be people on minute to minute basis.

After Pushkar mela Bhai sts of to Hemkund, Badrinath emerging as a pivotal destination, "May 20 from Rajasthan to Haridwar from where I catch a vehicle to Badrinath". Here, the chef showcases their culinary prowess in VIP restaurants, navigating challenging terrains where vehicles can't reach, and mules become the carriers of supplies. "Ek se bad kar ek restraurant hai vahan pe". "there are somany restaurants in Hemkund". The chef's expertise shines as they present a symphony of South Indian and Chinese flavors, meeting the demands of both locals and visitors. He says there is so much craze for South Indian food there. Around a quintal sambar is made everyday and countless number of dosas. There is idli sambar, sambar vada, masala dosa, paneer dosa, veg dosa, mushroom dosa, cheese dosa, . "There are many items in dosa." Sardars visit Hemkund somuch and their love towards south-Indian food is unimaginable. The enchanting beauty of Badrinath is a heavenly experience he adds. "uska nazara kuch alag hai guru". He says he gets Jannat as in a feel of Paradise and blessings when he works in Badrinath. And he says the landscape and visual in that place is something really different it's beauty is astonishing and so pleasing. He says there is no one in Badrinath now during November because it's nose and one can't even identify and realise that there is a hotel everything is covered in snow and when it starts to get hotter, people cut through the snow to make way. And comes down from the mountain terrain around 5th october and continues with the melas.

Beyond the kitchen, the chef's passion for feeding others, especially the less fortunate, becomes apparent. Their nomadic spirit, expressed through a preference for moving around, exploring different regions, and crafting diverse cuisines, adds a dynamic dimension to their culinary journey. The chef, with over 15 years of experience, traces their culinary evolution from the fields to notable events, including Abhishek Bachchan's marriage in Udaipur. The willingness to travel to various places, from Pushkar to the Himalayan shrines of Badrinath, Hemkund, and Kedarnath, speaks volumes about their culinary dedication.

In this culinary sojourn, where each dish is a story and every customer is a cherished chapter, Chaudhary Dhaba stands as a testament to the joy of exploration. From the sizzling tandoors of Melas to the serene landscapes of Badrinath, this is a journey where every meal is an adventure in the rich tapestry of Chaudhary Dhaba's culinary odyssey.

While the menu boasts an array of dishes, Chaudhary himself revels in the simplicity of dal, a staple that he passionately crafts for his own enjoyment. Being a true Marwadi at heart, he attests that dal is the epitome of satisfaction for him, and he even humorously remarks that paneer is a challenge for his digestive system.

Delving into his culinary preferences, Chaudhary sheds light on his daily sustenance—Bajra roti, a culinary symbol of Rajasthan. For a Rajasthani Jaat like him, a day is incomplete without the wholesome goodness of Bajra roti. According to Chaudhary, the pinnacle of delight is achieved when Bajra roti is paired with the iconic ker sangri vegetable. The mere mention of this combination brings a sparkle to his eyes, signifying a culinary experience that transcends ordinary meals.

In Chaudhary's words, "If you've tasted Bajra roti with ker sangri, you've entered a realm of unparalleled joy." He fondly reminisces about the authentic flavors that transport him back to the roots of Rajasthan. As he passionately describes the dish, it becomes evident that Chaudhary takes pride in preserving the culinary heritage of his homeland.

As our culinary storyteller concludes, he graciously shares his identity in English, spelling out his name. Ajhatt, hailing from the illustrious Shikar Shekawati Jilla, Chaudhary radiates a sense of belonging to the very soil that inspires the rich flavors of his dhaba. He leaves us with a tantalizing tidbit—Kare Sangari, a celebrated dish of Rajasthan, awaits eager taste buds in Shikar Shekawati Jilla, where the essence of tradition and taste intertwine.

In the tapestry of Chaudhary's culinary saga, each dish tells a story, and every flavor is a homage to the vibrant heritage of Rajasthan. Whether it's the simplicity of dal or the hearty satisfaction of roti with Kadai Paneer, Chaudhary's culinary offerings are a celebration of tradition, taste, and the undeniable joy that comes from a well-prepared meal. He believes in feeding well so that people will come back to him.

"hum gareeb admi hai, hume khana banana, khilana aur khana bahut pasand hai. Hum seva karne wali aadmi hai, dusron ko khana khilake hum usse maza loot the hain." "Iam a poor person and i find joy in feeding others. I love cooking, feeding and eating food. One needs an opportunity to feed a person, and iam a person who finds joy in feeding others."

Ker

Sangri

Ker Sangri

Bajra (pearl millet)

Bajra roti