Discover the world of “Al-Khishdi” with the boiler

In 2015, the sisters Ratika and Richa Khitan founded CauldronSisterss. It started as an odd food gift basket business, but their passion for food inspired them to launch seminars on cooking, food delivery and eventually, start a huge business where restaurants and cafes started calling them for consultancy. They improved their cooking abilities with each level, bringing magic into every bite they made. Together, over the years, they have succeeded in bringing magic into people’s kitchens with unusual vegetarian meals. By experimenting and mixing different foods, they have mastered all cuisines independently. They were among the first to adopt many new culinary concepts and trends in Jaipur, including kombucha, sourdough bread, jaggery, and more.

They prepare fully vegetarian dishes in a variety of cuisines, including Indian, Chinese, Mexican, Thai, Moroccan, Egyptian, Spanish, Japanese, Burmese, Italian, Korean, Asian and desserts. In Jaipur and Ajmer, they have succeeded in establishing a number of restaurants and cafes.

With two cookbooks on the same lines as Khishdi, they’re published writers! Their latest book, “Khichdi: Simple, Soulful & Soothing!” Presented by Chef Vicky Ratnani at Khichdi Festival in Mumbai, they have received recognition from many organizations for their outstanding work.

Check out what food means to them

1. What is food for you?

As avid eaters, food is always there, both physically and mentally. Similar to how we make a short list of restaurants or street foods to try when we travel, along with places to stay and attractions to see. We share as much food as possible because food is love. We constantly surprise all our friends and customers; The more we share, the more we grow.

2. Tell us something about your desire to eat in Burma?

Since our family is from Burma, we always have Burmese food daily in our house. Khoswi, curry samosas, as well as other foods. We find consolation in it, as we find it in dishes such as dal shawal and khishdi. Over the past few years, we have studied a lot about Burma. We hope to have something useful soon.

3. Why did you choose Khishdi? What prompted you to write on Khishdi?

We received it directly from Mr. Sandeep Sethi, our master and teacher. One day he called and asked if we could put together a book on khichdi recipes for a school assignment. We never turn down anything he offers. In this way, the first book was written. To all our friends and foodies, we sent several copies. Fortunately, we sent a copy to Mumbai-based culinary writer Ms. Roshina Munshu Gildial, who served as our mentor for the second book, “Khishdi: Simple, Spiritual and Relaxing!”

All proceeds from the sale of this book were donated to various charitable organizations as part of a lifelong endeavor for good. Our book is sold on Amazon globally.

4. Which ingredient can’t you cook without and why?

Tabasco is Ratz’s favorite seasoning, and Ritzy has a crazy affection for vegetables. Ratz, aka ratika, seasoned all salads, pasta, and sometimes pasta with Tabasco. And the Ritzzy, called Riccha, will thicken everything by adding tons of veggies.

5. Burmese and Rajasthan (Marwari), how do both cuisines play an important role in your life? Have you tried any mixed recipes that contain both flavors?

We enjoy flavors and cuisine very much. We consider ourselves lucky to come from a family that has been open to trying different foods. Whatever food we have prepared; Our family will eat it with joy. Our culinary arts education is not formal. Trial and error was used for everything. We used to recreate anything we ate in Jaipur at home after coming back from there. As a result of this, our skills continued to grow. Both Burmese and Rajasthani cuisine are delicious; We never tried much fusion but the one thing we can remember that actually worked was to combine Burmese chili oil with Rajasthani Mathania Chili. Due to our rich Burmese history, we are more skilled in Rajasthan.

6. A quick recipe you’d like to share

Spiced Thai pasta


1 bowl of pasta

2 tablespoons olive oil

1 tablespoon garlic

1 cup sliced ​​mushrooms

1/2 cup green onion

1/2 cup coriander

1 teaspoon brown sugar

1/2 cup ground peanuts

1 teaspoon hot pepper flakes

1 tablespoon soy sauce


Take a bowl and add olive oil, sriracha sauce, soy sauce and sugar. Take another pan and add 1 tablespoon of olive oil. Fry the garlic and stir the mushrooms. Fry the mushrooms and pour the sauce into it. Mix the pasta well. Add peanuts, green onions and coriander. Serve hot.

Well, this was our exclusive interview with CauldronSisterss. Stay connected with Slurrp for more interesting stories.