Local Food

In the land of the colorful Rajasthan, dal baati churma reigns supreme as a hearty dish that brings everyone together. This classic meal comprises three key components: dal, a deliciously spiced lentil dish; baati, round wheat balls that are baked or roasted until they develop a crispy exterior; and churma, a sweet, crumbly mixture made from crushed baati, ghee, and jaggery. One bite of the warm, inviting baati, paired with the robust dal and sweet churma, and you might just wonder why you haven’t tried this sooner. Food critics and bloggers consistently wax lyrical about its comforting flavours and recommend it as a must-try when in Udaipur, making your culinary quest complete. The dish hails from a time when it was made by warriors travelling across the arid desert, who needed meals that were both energising and long-lasting.

The fiery heart of Rajasthani cuisine, Lal maas is not just a dish; it's an adventure for your taste buds. This celebrated meat curry boasts a rich blend of lamb or goat, cooking low and slow with a brave amount of red chilies that gives it a deep crimson hue and a kick that could wake the most slumbering of souls. Traditionally prepared with simple ingredients like onion, garlic, and Rajasthani spices, this dish is known for its robust flavour profile and intense heat. The historical roots of lal maas trace back to the royal kitchens of Rajasthan, where the dish was designed to keep the cold at bay in the arid desert. Food enthusiasts everywhere dub it a must-try, especially for those who feel life is too short to eat bland food!

A traditional Rajasthani dish featuring gram flour (besan) dumplings, or 'gatte', which are boiled and then cooked in a spicy, tangy yogurt-based gravy. The dish is a harmonious blend of spices, often ranging from cumin to coriander, creating a taste that is both robust and comforting. Food bloggers and reviewers frequently label Gatte ki Sabzi as a must-try, especially for those who are exploring Rajasthani cuisine. It’s said that this dish was devised in the arid regions of Rajasthan, where vegetables were scarce, and resourceful cooks used the readily available gram flour to create this sumptuous feast.

If you find yourself in Udaipur and haven’t tried Ker Sangri, you might as well consider that missed opportunity as a little culinary tragedy! This dish showcases the bold, rustic flavours of Rajasthan. It consists of ker (a wild berry) and sangri (the pods of the desert bean tree), both of which are dried and then cooked with an array of spices to create a flavour explosion in your mouth. The taste dances between tangy and slightly sweet, and you'll discover that food bloggers rave about its unique flavour, categorising it as a must-try. Legend has it that this dish originated from the necessity to cook with local ingredients during the dry desert months when other vegetables were scarce.

This slow-cooked mutton dish is braised in a luxurious gravy made from yogurt, cream, and a blend of aromatic spices. Imagine tearing pieces of tender meat while dipping into a pool of slightly tangy, spiced gravy. Food enthusiasts rave about how this dish, steeped in tradition, is a must-try for any visitor eager to indulge in authentic Rajasthani cuisine. Legend has it that Mohan maas originated in the kitchens of royal palaces, where it was crafted to please the sophisticated palates of kings and queens.