There was nothing new in it but this time I felt disappointed from the outcome. I had done my best to initiate a new beginning but somehow they were not convinced. Maharaja said its good to see innovation in the recipe but the overall taste is not enhanced . As the saying goes Too many cooks spoil the broth. Its not an easy task to be a chef at the Blue Palace Hotel, Udaipur. Working on high flames for more than ten hours, listening from the chief chef about the hair strand of an unknown lady who was not seen by anyone present in the palace kitchen but mysteriously her hair strand came dangling on the spoon of the foreign delegate when he had ordered for the mix- veg soup. Not only this, innovation to old recipes and devising new ones is also a matter of great courage in this palace. I remember last time Maharaja Hukum Maan Singh visited our hotel, he complained about the daal for being bland and needed to be a bit tangy to which Rathore shook his head vehemently in agreement and the entire blame of making Maharajas tongue tasteless was put on my shoulders. Though my contribution to the preparation of Rathore was only to serve the daal made by the chief chef to the majesty. One day Tasha came up to me and said Ranjeet, I learned that this time you are innovating the age old recipe of Ghewar and giving it a soft touch contrary to its original crunch!. Yes, I suppose few things should change with time. Rathore was not convinced by the lumpy soft texture I had given to the dish and asked me not to play with Indian Tradition. But who can stop a passionate cook like me who had lived all his life for food and to add something new each time I cook the same dish was thrill to me. Next time I experimented with the Besan Gatta. I asked Tasha to give me a hand in making the dish to which I added olives and parsley to give it a European touch. Tasha was so delighted at its very look that she made a bowl full for her even before it was sent to Rath