WHEREVER I HAVE BEEN in India, both in big cities and in small rural places, tomato soup is often available at eateries be they humble or grand. What is more, everywhere I have consumed this soup in India, it always been flavoured differently. It always tastes of tomato, but the detailing of the taste is never the same. This is because the soups are prepared in the kitchens of the restaurants, and not in a factory.

Today (29th November 2024), we were travelling along the six lane highway between Jaipur and Ajmer when we stopped for a light lunch at the roadside Makrana Raj restaurant. This unpretentious, well-run place is not far from Ajmer. We ordered a light lunch including a paratha stuffed with cauliflower, a garlic naan, and a bowl of tomato soup. The excellent paratha was served with a garlic chutney and butter churned in the restaurant.

As usual, the tomato soup had a unique flavour. It tasted slightly smoky and was delicious. We asked the waiter how it was prepared because we had never before come across smoky tomato soup. He told us that the soup is cooked in the wood fired tandoori oven, which is why its taste reminded me of the flavour of charcoal-grilled meats and fishes.

While I would not recommend making a special detour to visit the Makrana Raj, if you happen to be travelling by road between Ajmer and Jaipur, then look out for the place, and have something to eat there.