French toast ready to be served

Fri, 1 Dec

A Royal Christmas Tradition: The Mewar Family's Cake Mixing Ceremony

Amidst the festive buzz of Shiv Niwas Palace, Udaipur Mr. Lakshyaraj Singh Mewar, Master Haritraj Singh Mewar, Miss Mohlakshika Kumari Mewar and Miss Praneshwari Kumari Mewar, ushered in the Christmas season with the traditional cake mixing ceremony. Joining them were the expert confectioners and the palace's dedicated kitchen team. This joyous ritual marks the delightful beginning of crafting the grand Christmas pudding, the grand finale of a classic British Christmas dinner.

The cake mixing ceremony has deep roots, tracing back to as early as the 14th century. Back then, it was known as a "frumenty," a rich concoction of mutton, plump raisins, juicy currants, tart prunes, warming wine, and aromatic spices. Today, our Chef's recipe for the palace's Christmas pudding remains a closely guarded secret. But for those fortunate enough to spend Christmas at the HRH Group of Hotels, Udaipur, a taste of this delectable tradition awaits.

Cake Mixing Ceremony in progress

Mewar family and HRH chefs blend tradition and secrets into the Christmas pudding at Shiv Niwas Palace

Tue, 5 Dec

Sula Wines Wine Education Session Enhances HRH Group Hospitality Knowledge

Mr. Mukesh Kumar from Sula Wines, recently conducted an informative training session for the Food and Beverage staff of HRH Group of Hotels. The session, held at Shiv Niwas Palace, provided staff members from Shiv Niwas Palace, Jagmandir Island Palace, Shikarbadi Hotel, and Garden Hotel, Udaipur with valuable insights into the world of Sula wines.

Mr. Kumar's expertise shone through as he delved into the characteristics and nuances of four distinct Sula offerings: the crisp and refreshing Sauvignon Blanc, the bold and complex Cabernet Shiraz, the robust and spicy Dindori Shiraz, and the newest addition to Sula's lineup - the aptly named "Rasa" Shiraz, boasting a touch of extra aging for an intensified flavor profile.

The session went beyond mere product knowledge. Mr. Kumar engaged the staff with interactive elements, encouraging them to explore the visual, olfactory, and taste aspects of each wine. This hands-on approach deepened their understanding of Sula's unique offerings and equipped them with the confidence to confidently recommend and serve these wines to their guests.