10 must- try local dishes in Udaipur

Udaipur is famous for its beautiful lakes and huge royal palaces. But, beyond that what else it has is something just as appealing or you can say more, is the food. The city’s culinary roots in Mewari cuisine, that reflects the Rajasthani landscape and its heritage.
Back in the day, the brutal desert heat meant locals had to rely on ingredients that wouldn't spoil without a fridge. At the exact same time, the royal Rajput chefs were busy dreaming up rich, game-heavy dishes. This wild contrast created food that feels simultaneously down-to-earth and incredibly regal. You’ll taste this history everywhere in the city, whether you eat street food or enjoy a meal at a high-end heritage hotel.
If you're heading to the City of Lakes, make sure to relish these 10 authentic Mewari dishes.

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You literally can't leave Udaipur without digging into Dal Baati Churma. It’s the ultimate comfort food here. The baati, a dense, unleavened wheat roll, is traditionally roasted over cow dung fires or clay ovens, giving it a fantastic smoky crust. You just crush the hot bread right in your hands, drown it in pure ghee, and mash it up with panchmel dal (a spiced five-lentil mix).

To finish it off, there’s churma, a sweet, jaggery-laced crumble made from that same crushed baati. It’s heavy, super wholesome, and hits the spot every single time.

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Born out of old royal hunting trips, Laal Maas is an intense, slow-cooked mutton curry that demands your full attention. Mathania red chilies are the secret weapon here, giving the dish its famously fierce crimson glow and a building heat that somehow never masks the flavor of the meat.

After hours of simmering in a garlic and yogurt base, the mutton gets incredibly tender. Scoop it up with a plain bajre ki roti (pearl millet flatbread) to experience a true taste of Rajputana history.

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When fresh veggies were tough to come in the dry climate, locals got creative with gram flour (besan). The result? Gatte Ki Sabzi. These spiced, boiled gram flour dumplings sit in a bright, tangy yogurt gravy flavored with cumin, coriander, and a pinch of asafoetida.

Getting the texture right is an art form, the gatte need to be firm enough not to fall apart, but soft enough to practically melt when you take a bite. It's a brilliantly simple, everyday staple in Mewari homes.

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This dish is basically the desert on a plate. It brings together ker, a sour wild berry, and sangri, dried beans plucked right from the Khejri tree. After being soaked and boiled, they get tossed in a pan with mustard oil, dried red chilies, and some dry mango powder.

The chewiness is totally unique, and it packs this earthy, almost pickle-like punch. Because it practically never goes bad, travelers used to pack it for long desert treks. Today, it's a massive favorite to eat alongside hot, buttered rotis.

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Rajasthan might be known as a dry state, but Udaipur is all about its lakes. Machli Jaisamandi honors that local water supply, taking its name straight from Jaisamand Lake. Cooks marinate and lightly fry fresh catches before dropping them into a smooth, yogurt-based gravy packed with garlic, ginger, and tons of fresh mint and coriander.

The bright, herbal tang of the sauce cuts right through the fatty fish, making it a surprisingly light and fragrant break from the region's heavier meats.

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Want to do breakfast like a real local? Track down some Pyaz Kachori. It practically runs Udaipur’s street food scene. Think of a deep-fried, golden pastry packed with a crazy-flavorful mix of caramelized onions, crushed coriander, and fennel seeds.

The crust is incredibly flaky (khasta), but the inside stays steaming hot and soft. Grab one from a busy street stall, dip it in sweet and sour tamarind chutney, and you've got the best savory breakfast imaginable.

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This one is a true hidden treasure of Mewari cooking and shows off some serious local ingenuity. It’s basically a faux-meat curry made entirely out of wheat. They wash the dough over and over until only the gluten is left behind, which is then steamed, chopped up, and deep-fried.

These spongy little bites get tossed into a rich, spicy tomato-yogurt gravy, soaking up every drop of flavor. The meaty texture usually catches first-timers completely off guard in the best way possible.

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You can find kadhi (a yogurt and gram flour soup) all over India, but Udaipur’s version is doing its own thing. The name literally points to the boiling process. Traditionally, cooks let this buttermilk base roll at a boil almost a hundred times over several hours just to hit the ultimate creamy consistency.

Then they temper it with ghee, fenugreek, dried chilies, and fresh curry leaves. It has an incredible, comforting tang. Pair it with rice or fresh bread, and it’ll settle just about any tired stomach.

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The second monsoon clouds start rolling over Lake Pichola, everyone hits the streets looking for Mirchi Bada. They take massive, mild green chilies, slice them open, and stuff them full of a spiced potato mash.

Then, the whole thing gets dunked in gram flour batter and deep-fried to a perfect crunch. The mix of crispy coating, soft potato, and the very mild heat of the pepper is brilliant. Grab a cup of hot masala chai to go with it, and your evening is set.

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You definitely have to wrap up your food tour with Malai Ghewar. Usually tied to local festivals, this crazy dessert is a porous, honeycomb-like disc made from refined flour and milk. They deep-fry it in a massive amount of pure ghee, drench it in fragrant sugar syrup, and then slather the top with rabdi (thickened milk) or malai (clotted cream).

Toss on some saffron and pistachios, and you end up with a rich, heavily textured treat that literally tastes like a royal party.

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