The city of Jaipur often lures tourists with its unique cultural vibe—the pink lanes, kathputhli shows, shehnai, old mahals, kachoris and printed shirts. Being from Jaipur, what was normal for me seemed unique to outsiders. Connoisseurs of Indian culture would often come to the city for a taste of this pinky lifestyle. For someone like me, who take pride in the aesthetics of Jaipur yet craving something different, The Swinton House offers the perfect blend. With its Victorian-inspired architecture and nostalgic yet modern cuisine, nestled in a quiet lane off MI Road, it provides a refreshing twist on Jaipur's timeless charm.
Amidst the abundance of new dining spots in Jaipur, The Swinton House shines with its unique fusion of European and Indian cuisines within a regal setting that transforms into a vibrant club on weekends. It pays homage to the legacy of British architect Sameul Swinton Jacob, renowned for iconic monuments like the Rambagh Palace and Albert Hall Museum. Co-founders Sagar Nagpal & Mohit Gurnani have meticulously renovated this pre-independence bungalow, ensuring the preservation of the architect's distinctive style.
As I step into the regal ambiance of The Swinton House, I am greeted by pristine white walls and huge lush plants, leading to a semi-covered area that allows natural light to filter in without the harshness of the sun. Transitioning into the courtyard, reminiscent of traditional Rajasthani homes, I'm met with a red three-walled space adorned with digital portraits of Sameul Swinton Jacob, a smoking replica of Mona Lisa, complemented by antique-style chandeliers, vibrant floral arrangements, and European furnishings. Venturing upstairs, I discover private party rooms adorned with opulent round beds featuring rich shades of red and sea-green. Additionally, The Swinton House boasts Albion, a Pan-Asian restaurant adorned with a ceiling adorned with Renaissance frescoes and sculptures, adding a touch of artistic grandeur to the dining experience.
Chef Prince Beniwal
After an tour of this historic yet modern space, I had the pleasure of indulging in Chef Prince Beniwal's favourites from his brainchild—the food menu, where regional Indian dishes are infused with a contemporary twist. As a vegetarian, many of the menu’s delectable food missed entering my mouth yet there was ample amount of dishes that were waiting to be savoured. To start, I was presented with the English Spinach Bliss Salad, for which I had to put my fear of greens aside. But then the unexpected happened, Topped with creamy burrata cheese, Indian chikki, and a tangy orange dressing, turned me into a salad-eater. Continuing the gastronomic journey, I sampled the Avocado Papdi Chaat—a Mexican addition to the classic Indian street food that couldn’t go wrong. Next, I relished the pickled kataifi topped with a slice of paneer and mascarpone tikka mousse—an innovative marriage of Turkish delight and classic paneer makhani flavors, which turned out to be my favourite. Finally, the Mini Bunny Chow and Dabeli Wheels offered a modern twist on traditional North Indian favorites, presenting familiar flavors in an innovative and visually stunning presentation.
The seamless fusion of nostalgic Indian flavors with modern culinary techniques was beautifully complemented by an equally enticing selection of cocktails. Mixologist Ankur, drawing inspiration from his Himachal heritage, curated a bar menu that was as diverse as it was delightful. Upon the recommendation of bartender Dishant Kanojia, we sampled two gin-based concoctions: the Sassy Jamun and the Palo Santo Negroni. While, The Sassy Jamun, adorned with a tantalizing Yuzu foam, took me back to my childhood days in Jaipur when I used to have a Jamun tree in my backyard, the chocolate wafer on the top of the raspberry infused Palo Santo Negroni was a treat to my inner child. But the drink that stood out for me was Lick, Bang, Blow. The fusion of this drink was as amusing as the name. The Vodka-based drink was crafted with pistachio and peach, topped with Prosecco foam. The harmonious interplay of sweet pistachio and citrusy peach flavors, enhanced by the effervescence of Prosecco, created a symphony of taste that lingered long after the last sip.
After relishing a hearty feast, I increased the size of my waist to gulp two deserts that would leave me with a sugar rush. Caramel Biscoff Heaven was no less than a short trip to heaven. Topped with chocolate rabri and served with blueberries compote on the side, every bite was a perfect harmony of taste sensations. Chef Beniwal tells me that ‘in every dish, you’ll find one unique element like this that will cleanse your palette.’ He adds that the Seasoned Veg Seekh Kebab (that I couldn’t savour for limited stomach reasons) is served with a chutney made of blueberries and jeera, a combination that my tongue could only imagine. On chef’s recommendation, I ended my feast with Dark Pearl Rasgulla Sundae, a glass of brown rasgulla soaked overnight with coffee and rum, garnished with almond bits dipped in caramel.
Architecture, colours, food and drinks—all manifested into a much-needed trip to the past with global contemporary sensibilities. The 150-year old Bungalow couldn’t have a better revamp!
Words Paridhi Badgotri
Date 14.04.2024