Rajasthan
Laal Maas
₹ 460Mathania chillies, mutton on the bone, ghee and smoke — cooked the long way, for three hours.
Dhaba · Fine Dining · Banquets · Lawns
Where Jaipur Comes To Celebrate
Four venues, one standard of hospitality. A highway dhaba that has fed three generations, a fine-dining room, a nine-hundred-seat banquet hall and seven acres of lawn — held to the same promise since 1998.
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Welcome to Rajwada Hospitality
A single kitchen philosophy,
four very different rooms.
It started in 1998 with sixteen charpais, one tandoor and a promise: nobody leaves hungry, and nobody leaves feeling like a transaction. Twenty-eight years later that dhaba still runs seventeen hours a day — and the three venues built around it are held to exactly the same rule.
We grow our own coriander and mint. We grind our garam masala on the property every Tuesday. Our head chef has been with us for nineteen years and our maître d' for eleven. That is the whole secret, and we are happy to give it away.
Grown & Ground Here
Kitchen garden herbs, house-milled spice, zero shortcuts.
One Brigade, Four Venues
The same chefs plate your thali and your wedding dinner.
Our Four Venues
Choose your kind of evening
From a plate of dal on a roadside charpai to eight hundred guests under a mirrored ceiling — each venue has its own kitchen, its own team and its own character.
Open 7 AM – Midnight
Rajwada Dhaba
Clay-oven breads, slow-cooked dal and cutting chai on a lantern-lit garden terrace. The highway stop that people plan their journey around.
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Fine Dining
The Gold Room
A climate-controlled dining room of brass, velvet and candlelight. Signature Mughlai, coastal and continental plates, served by a team that remembers your name.
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Up to 900 Guests
Sheesh Mahal Banquet
A pillar-less hall under a mirrored ceiling, with an LED backdrop, bridal suite and kitchens that can plate a thousand covers without a pause.
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7 Acres of Green
Bagh-e-Rajwada Lawn
Seven acres of manicured lawn framed by frangipani and warm festoon light — built for phere at dawn and receptions that run late.
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Today's Special
Changed every morning by the head chef, based on what came in from the market at five. Available across the dhaba and restaurant until sold out.
Lucknow
Dum Awadhi Biryani
₹ 520Sealed clay handi, aged basmati, saffron milk and kewra. Opened at your table.
House Classic
Kesar Pista Kulfi
₹ 180Slow-reduced milk set overnight in steel moulds, cut to order and dusted with pistachio.
Chef's Recommendation
“If it's your first time, order the Laal Maas and the missi roti, and let the kitchen send the kulfi. Don't fill up on starters — I mean it.”
Chef Devendra Rathi · Executive Chef, 19 years at Rajwada
Testimonials
What Our Guests Say
We booked the lawn for our daughter's wedding after seeing three other venues. Nothing else came close on the details — the entrance, the lighting, the way the staff handled 800 people without one thing going wrong. Worth every rupee.
Anita MehraWedding · Bagh-e-Rajwada
I've been stopping at this dhaba on the Ajmer run for eleven years. Same dal, same tandoor, same warm welcome at 2 in the morning. Now the garden seating makes it a destination.
Vikram RathoreRegular Guest · Dhaba
The Gold Room is the only place in the city I'll take a client. The private dining room, the service, the wine list — it does the job before I've said a word.
Sanjana KapoorCorporate Dinner · Restaurant
Our conference for 400 delegates ran to the minute. AV worked, power backup kicked in during a cut and nobody even noticed. That is what you pay for.
Rajeev NairConference · Banquet
The kids' zone kept our two occupied for two whole hours while we actually ate a hot meal. First time in years. We're back every second Sunday.
Pooja SharmaFamily Lunch · Dhaba
Recently at Rajwada
Latest Events
Good To Know
Frequently Asked Questions
Can't find your answer? Our booking team replies within the hour, every day between 9:00 AM – 9:00 PM.
For wedding season dates (November to February) we recommend six to nine months. Off-season and corporate dates are usually available at four to six weeks' notice. A date is only held once a 25% advance is received — provisional holds are released after 72 hours.
Catering is in-house across all four venues; our kitchens are the reason our events run on time. Decoration is open — you're welcome to bring your own decorator, or use our in-house team, whose theme portfolio is on the banquet and lawn pages.
Yes — 220 covered and open car spaces across the property, free for all guests, with valet service for restaurant and event bookings. Coaches and tempo travellers can be accommodated with prior notice.
The dhaba and banquet kitchens run separate pure-veg sections with dedicated utensils, staff and prep counters. Jain and no-onion-no-garlic menus are available on request at the time of booking.
All venues accept UPI, credit and debit cards, net banking and cash. Event bookings are invoiced with GST and can be paid in three instalments against a signed booking form.
Every lawn booking includes a contingency plan agreed at the time of signing — either a waterproof canopy over the seating and stage, or a same-day switch to the Sheesh Mahal hall at no extra venue charge, subject to availability.
Let's find your date.
Tell us what you're planning — a table for four or a wedding for eight hundred. Our booking team will walk you through availability, menus and pricing with no obligation.