9 must-try dishes in Vrindavan on your Holi trip to the city

The festival of Holi is around the corner, and one of the best ways to enjoy the feel of the festival is by planning a trip to Mathura and Vrindavan. These cities are known for the traditional Holi celebration which also involves the practice of Laath Maar Holi. And while you are in the city taking part in cultural practices, don't forget to soak in the culinary heritage of the city too. Here are some of the best foods to try on your Holi trip to Vrindavan.

This is a special poori made with urad dal paste combined with flour, kneaded into a soft dough and then fried to perfection. It is served with spicy aloo curry made with tomato gravy and is devoid of onion and garlic.

This is one of the most famous things to try in Vrindavan and is often served in miniature clay pots as bhog in the temples of Vrindavan. It is the classic combination of white butter topped with rock sugar, believed to be Lord Krishna’s favourite.

It is known for its rich khoya flavour and slightly grainy texture. Traditionally, it is made with khoya, sugar or boora and ghee and is available across the city of Vrindavan. Vendors top it with cardamom seeds to make it even more aromatic and flavourful.

This is a classic drink to enjoy in Vrindavan, made with curd, malai, sugar, rose syrup, and topped with more malai and nuts.

This is a chilled milk-based sweetened drink that also uses nuts, fennel seeds, saffron, and rose petals.

This is also a classic savoury dish where spiced potato discs are deep fried in ghee and served with curd, spices, chutneys, and sev.

This is a deadly combination, often referred to as a food coma, where hot syrupy jalebis are served with thick rabri, making it a festive combination that’s hard to resist.

It is a classic milk sweet deeply rooted in the dairy-rich culture of the Braj region, made by repeatedly simmering full-fat milk and carefully scraping the creamy layers that form on the sides of the pan. It is topped with cardamom, sugar, and almonds too.

This is a melt-in-the-mouth treat, made with soaked and fermented urad dal batter, deep fried into vada, dunked into salted warm water and then topped with sweetened curd, spices, and chutneys.