I travelled to Udaipur in February to learn and explore Rajasthani cuisine. To my surprise (or because I’m just ignorant) I realized that Rajasthani food is mostly vegetarian. Amidst touristing and seeing everything the city of lakes had to offer, I biked 54 km away from the city centre to a dhaba (a restaurant on usually located on highways serving local cuisine) called Dhabalogy. The dhaba employed people from nearby villages and served very authentic Rajasthani food. They maintained traditional methods of cooking for everything. I’m so grateful that the staff were accommodating and took me around the dhaba and allowed me to learn from their chefs. I learnt how to make baatis (scones) in the traditional method, on a bed of coal and then buried in the ash to bake and rise. They are then dipped in ghee (clarified butter) and then sold to guests. The baatis paired with their hand ground chutneys and dal made for the most delicious meal ever. Establishments like that change how people view Indian cuisine as a whole and help spread the message that slow cooking is so worth the time spent.