India, March 21 -- Chef Sameer Gupta has shaped Rajasthani cuisine for decades. He has curated grand destination weddings and organised cooking classes. Through his students and patrons, he has shaped the way families across Rajasthan cook, eat and serve their traditional food. In this, his first published work, in collaboration with award-winning author Pratibha Jain, he presents a celebration of Rajasthan's vegetarian cuisine. Drawing on years of experience in the royal kitchens of Udaipur, Jaipur and Patan, he shares with readers cherished family recipes and regional gems. Each dish, whether it is the smoky ker sangri, indulgent gatte ki sabzi, or melt-in-the-mouth ghevar, reflects centuries of culinary wisdom shaped by the land, its climate and the spirit of its people. Relishing Rajasthan bridges heritage and modernity to offer flavours that comfort, surprise and inspire....