1 month ago

Fire and smoke define the food at Jaipur’s new Primitive

At Primitive, the kitchen never shuts down. The elegant new restaurant in Jaipur, launched by Simran Kaur and Karan Singh who run the buzzy Native Cocktail Room in the same building, has a menu that pivots on fire. Consultant Chef Mohib Farooqui explains, “The flavour you get from cooking anything directly over a fire is starkly different. “As a child I loved the biryani at Lucky hotel in Mumbai, especially because you could order an extra potato with it,” says Mohib, adding, “Our idea was to do an aloo course without the rice and meat, but to get that flavour in the potato by cooking it slowly in biryani spices using sous vide, then finishing it on the fire just to give it that crust and char.” The Jungli chicken is perfectly cooked and packed with flavour, encased in deliciously crackly skin. Though it seems simple, basted with just chilli and ghee, Mohib explains how much work goes on behind the scenes to get these results: “we tenderise the chicken with shio koji, which is fermented rice.

The Hindu
Smoke Jaipur Simran Karan Primitive Mohib

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