AN ELEGANT WELCOME TO THE WORLD OF CULINARY HERITAGE AT SHIV NIWAS PALACE: An exclusive media coverage by Senior Journalist Khatibah Rehmat.

On my recent visit to Udaipur, Rajasthan, I had the privilege of stepping into one of India’s most iconic landmarks — the 20th-century Shiv Niwas Palace, originally built during the reign of Maharana Fateh Singh. Today, this architectural marvel has been gracefully transformed into a luxury five-star heritage hotel, offering 17 individually decorated suites, each opening to breathtaking panoramas of the City of Lakes. Shiv Niwas is more than a palace — it is a living canvas of history, royalty and timeless elegance, where heritage blends seamlessly with modern hospitality.

(LEFT) Executive Sous Chef Narendra Singh and (RIGHT) Chef Narendra Jodha.

What made this visit truly memorable was the hospitality extended to REFT Today’s team by the palace’s culinary masters. Though Corporate Executive Chef Love Mathur had personally extended the invitation for media coverage, he could not be present that day. However, his absence was beautifully compensated by two of the palace’s finest torchbearers of taste: Executive Sous Chefs Narendra Singh and Chef Nagendra Jodha. With unmatched grace and knowledge, they guided me through an exquisite dining journey at ‘Paantya’, the palace’s crown jewel restaurant.

Shiv Niwas Palace’s Tower of Strength and taste.

The name Paantya, derived from the Mewari dialect, signifies “sitting in line, strictly by protocol,” a tradition once observed during royal feasts where the nobility and royal family members dined, in order of their courtly rank and status. True to its origins, Paantya today captures this spirit of royal dining, offering guests a culinary experience steeped in history, authenticity and artistry. Complementing this journey were the ever-gracious serving staff — Lalu Ram Ji, whose attentiveness reflected the essence of Rajasthani warmth, Harish Ji, who ensured every moment was documented live with finesse, and Nirbhay Sena Ji, the junior staff whose dedication added charm to the service. Together, they created not just a dining experience, but a heartfelt story of hospitality that Shiv Niwas Palace is celebrated for. Lastly, I would like to say that for non-vegetarian lovers who prefer eating Halal foods only, they just have fish as an option as the non-veg served over here is Jhatka and not Halal. Rest their vegetarian palate has multiple options to satisfy your taste buds.

Jagmandir Non Vegetarian Kabab Platter.

LET’S SEE WHAT THE CORPORATE CHEF OF SHIV NIWAS PALACE HAS TO SAY TO THE BUDDING CHEFS AND HIS JOURNEY TOWARDS EXCELLENCE?

Love Mathur, a celebrated chef from Jaipur, Rajasthan, began his journey in the culinary world after completing his graduation and a diploma in Hotel Management from FCI Udaipur, affiliated with Pusa Delhi. With over 25 years of experience, he has built a remarkable career in hospitality, earning numerous appreciation letters from guests, hotel executives and owners. Among his many achievements, one of the most notable was preparing a luxury island lunch in the Maldives for 25 international celebrities, including icons like Michael Schumacher and Madonna. His career reflects passion, perseverance and a dedication to excellence in the culinary arts.

Corporate Chef Love Mathur.

Through his vast experience, Chef Love Mathur emphasizes to aspiring chefs the importance of patience, learning and resilience. He believes that young chefs should never shy away from asking questions, making mistakes and learning from them. For him, success comes from being a sponge—absorbing knowledge, embracing structured mentorship and fostering open communication in the kitchen. By creating an inclusive and supportive culinary environment, he inspires the next generation to develop both skill and character in their journey.

Egg Benedict.

Corporate Chef Love Mathur also highlights the often-overlooked side of being a top chef, which extends far beyond glamour. In reality, a head chef balances multiple responsibilities, including menu development, staff management, financial planning and strict quality control. The kitchen environment is intense—hot, loud and physically demanding—with tasks ranging from precision cooking to cleaning and heavy lifting. His story serves as a powerful reminder that behind every world-class dish lies immense dedication, responsibility and hard work.

Executive Sous Chef Narendra Singh.

LET’S READ ABOUT THE EXECUTIVE SOUS CHEF NARENDRA SINGH FROM BHARATPUR VILLAGE TO CULINARY EXCELLENCE IN RAJASTHAN.

Narendra Singh, born in Jaipur and raised in a small village in Bharatpur, Rajasthan, discovered his love for cooking at a very young age. Inspired by his mother’s traditional Rajasthani meals prepared on a chulha, he decided to turn his passion into a lifelong career. After completing his schooling in Bharatpur, he pursued a diploma in Hotel Management from IHM Udaipur, affiliated with Pusa Delhi. With over 22 years of industrial exposure, he began his career at Gorbandh Palace Jaisalmer (HRH) as a commi chef and worked his way up to head chef. He served as an Executive Sous Chef at Mahindra Holidays and continues his culinary journey at Shiv Niwas Palace. His family, especially his wife, has been his biggest support system throughout this inspiring journey.

Kulhad Dum Murg Biryani.

The spark to become a chef first lit in Narendra’s heart at the age of 12 during a winter harvest festival in his village. Watching his mother prepare bajre ka churma, lapsi and garlic chutney left a deep impression on him. That simple act of stirring and grinding chutney sparked his dream of creating joy through food. Over the years, his curiosity only grew — from experimenting in the family kitchen to joining hotel management college, where wearing his chef’s coat for the first time made him realize that hospitality was his true calling. For him, being a chef is not just about cooking meals but creating memorable experiences through flavours, service and culture.

Assorted Sushi Platter.

Narendra Singh strongly believes there are no shortcuts to success in the culinary world. He reminds young chefs that behind the glamour lies long hours, intense pressure and endless hard work. From chopping onions and cleaning kitchens to managing entire brigades, every step matters in building resilience and skill. His advice to aspiring chefs is simple yet powerful: “Be patient, passionate and consistent. Learn the basics, respect your seniors and never stop learning.” For him, recognition and success are like a perfectly cooked dish — they need time to develop. His journey stands as proof that with dedication and honesty, dreams can indeed turn into a fulfilling reality.

INTERVIEWED AND PICTURE COURTESY: CORPORATE CHEF LOVE MATHUR AND EXECUTIVE SOUS CHEF NARENDRA SINGH.

INTERVIEW TAKEN BY: KHATIBAH REHMAT, SENIOR JOURNALIST.

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