India GOWhat to eat in Mathura
🟡 Peda
The Mathura peda is a named thing: darker, grainier and drier than the Vrindavan version, and the old shops will tell you the difference unprompted.
🥟 Bedai
A thick puri stuffed with spiced urad dal, fried dark and served with a watery, peppery potato sabzi. Mathura and Agra eat it at seven in the morning; by noon the shops have shut.
Kachori Sabzi
Varanasi eats this for breakfast: a fried kachori with a thin, fiery potato curry, served on a leaf plate at six in the morning.
🥤 Kulhad lassi
Thick sweet curd whipped with sugar and topped with a slab of clotted cream, served in the same throwaway clay cup as the milk.
🧁 Kalakand
Milk curdled and then cooked down until it sets grainy rather than smooth; the texture is the whole identity. Cut into squares and left plain, or studded with pistachio.
🥛 Khurchan
The skin scraped off simmering milk, layer after layer, piled up and dusted with sugar: "scrapings", and named exactly that. A Braj sweet shop makes it as a by-product of everything else it does with milk.
🍥 Jalebi
Spirals of batter fried and then soaked in saffron syrup. Eaten hot, when the outside still cracks and the inside is molten sugar.
🥛 Rabri
Milk reduced for hours over low heat until it thickens and the skin is folded back in, layer after layer. Sweet, but mostly it tastes of patience.
🥞 Malpua
A thick pancake fried in ghee and dropped into syrup, crisp at the rim and soaked at the centre. Fair food, festival food.
🧈 Makhan mishri
Fresh white butter with crystals of unrefined sugar, the simplest food in Braj and the most loaded: it is what the child Krishna is said to have stolen from the milkmaids of these villages.
The full catalogue, hidden spots and districts on the map, plus “nearby” mode.
Open in India GO