Globo Eat Private Limited
A-96, A Block, Sector 65, Noida, Uttar Pradesh 201301



About Us

Th. Himanshu Rathore belongs to Nimaj Jageer of Marwar state, his father Late Brig. Pratap Singh Rathore served in the army . He has years of experience as a naturalist and even today is affiliated closely with biggest wildlife centers like Bandhavgarh.

While Himanshu hails from Marwar his gracious wife, Deepti  belongs to Mewar she is the daughter of Rao Saheb Bahadur Singhji of Dhariyawad. Since childhood Himanshu had a keen interest in cooking, he initially developed his interest when he saw his maternal grandfather Th.

Janak Singhji cooking traditional family recipes, Janak Singhji  was a  great cook and hailed from the  Chomu jageer of the Jaipur state. Himanshu later learnt cooking from his mother Mrs.

Jaikirti who has been his inspiration and he learnt a lot of  recipes both from Chomu and Nimaj from her, even though she is not around to guide him anymore but it is the inspiration which he got from her which has made him the home chef that he is now .

Deepti  is an interior designer and an avid cook,specially when it comes to sweet dishes she is simply awesome and churns out some marvellous traditional Mewari desserts .

Himanshu and Deepti love meeting new people and hosting them for dinner, some of the recipes which are exquisite to the family are Bharwa Baingan ( egg plant original family recipe) safed aaloo ( potato preparation original family recipe) Masoor tamatar kee daal (family dal recipe), keema tamatar (mince lamb preparation original family recipe), maas ka achaar (lamb pickle original family recipe), safed maas(lamb white gravy original family recipe),kachri  chicken (smoked chicken  preparation original family recipe),  Gattey kee sabji and many more.



Appetisers -
Chicken Ke Boothey (smoked spiced chicken, flavoured with cumin)
Bhooney Gurda Kaleji (A kidney and liver preparation spiced to perfection)
Achaari Koftey (Dumplings pickled with spices)
Paneer Ke Boothey (A unique cottage cheese preparation)

Mains -
Kachi Sarson Kaa Maas (Mutton cooked with whole spices and raw mustard)
Kachri Chicken Handi Soola (a smoked chicken gravy preparation)
Nimaj Ke Gattey (dumplings of chickpea flour)
Bharwa Baingan (Small eggplants stuffed with spices)

Desserts -
Besan Ki Chakki (An authentic Nimaj preparation)

Get to know about the traditions and cuisine in India.

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Min. 2-20 guests

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Veg & Non-Veg

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