India GOJaipur
Ker Sangri in Jaipur
Ker Sangri
Desert berries and dried khejri beans cooked with yogurt and chilli: a dish invented by drought. Neither grows anywhere else in India, and neither needs water to keep, which is exactly why Rajasthan learned to cook them.
How it's eaten
Sharp and salty, eaten in small amounts with bajra roti, not as a main course.
Where to eat nearby
The city's food with veg and non-spicy filters, in the app.
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