Taste of Udaipur
from Udaipur.
Taste of Udaipur is a food journal, not a restaurant round-up. We write about counters, households, and dishes — kachori mornings, thali etiquette, lal maas — as we find them in the city.
Sitting Down to a Rajasthani Thali: A Quiet Etiquette
Order of dishes, the right hand, the second helping, the buttermilk last — a quiet guide to eating a Rajasthani thali the way locals do.
Royal Kitchens and the Politics of Ghee
For 400 years, who controlled the ghee controlled the Mewar palace kitchen. A short history of ghee, caste, and Udaipur’s royal table.
Lal Maas: The Bandit Dish That Became Royalty
The real history of lal maas — mathania chillies, slow ghee, a hunter’s campfire — and the four Udaipur kitchens still cooking it the old wa...
Kachori Mornings: A Map of Udaipur’s Best Breakfast Counters
Pyaaz, mawa, dal — six kachori counters across Udaipur, mapped into one slow morning walk, with timings and what to order at each.
Dal-Baati-Churma: Three Dishes, Twenty Households, One Plate
We tasted dal-baati-churma in twenty Udaipur households. Here is what changes — the dal, the ghee, the churma — and what it quietly reveals.
The Chai Lanes of Hathi Pol
A slow walk through Hathi Pol’s chai lanes — six counters, four kulhads, the part of old Udaipur that wakes up before everyone else.
Every story is an invitation
We write when there is something worth saying. New stories appear when they are ready — never on schedule, always with intention.