Written By
Sanjeev Vekariya
Originating from Jodhpur, Pyaaz Kachori gained massive popularity in Jaipur, becoming a breakfast staple.
The water used in Jaipur's Golgappa is infused with raw mango, giving it a unique tangy twist.
Jaipur's Chole Bhature is known for its fluffy bhature, which are double fried for extra crispiness.
The green chilies used in Jaipur's Mirchi Vada are specially grown in the nearby town of Bhilwara.
Ghewar, a traditional Rajasthani sweet, is especially popular during the Teej festival in Jaipur.