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Vidhi Dedhia, Chaura Rasta, Jaipur (2026)

18/08/2026

My most favourite thing to bring alive a space.
Be it day or night they add beauty in their own way.

18/08/2026

Rayar's mess!
I have a secret when it comes to finding good places to eat, the number of items on the menu. In most cases this trick works.
This eatery is very old, serving for more than 90 years in Mylapore, Chennai. This isn't your instagram hyped place. A place where locals prefer to come on a Sunday morning and queue up for almost 45 mins to an hour to find a seat. For me this says a lot about the place.
I and Dr Dhivya Thangaraj happened to be here on a sunday as well and we waited for 45 mins. The morning menu just has 3 items. And if you live nearby you could get your food packed or if you don't mind standing and eating you won't have to wait this long.
The moment we were seated, a fresh banana leaf was laid down and slowly the food started to appear. You get served the chutneys first. The spicy green chilli (very hot but tasty, do not miss having this), a thin coconut and dal chutney, a thick coconut chutney and podi with ghee (these are charged extra). These were followed by piping hot idlis, vada and pongal. To those who don't know pongal is a savoury breakfast dish made with rice and yellow moong dal with a simple tempering of pepper, cashew and curry leaves in ghee. I loved the pongal here. The vadas were crunchy and perfectly cooked inside. And the idlis were pillowy soft. The only miss was the coffee but no complaints as I needed my morning cup of coffee.
Places like these are a must visit when exploring a neighbourhood for it gives a glimpse into the city life.
If you visit chennai add this place to your food trail list.

13/06/2026

Dussheri!
In my quest to try different mangoes this season I tried yet another variety and this one is a local Uttar Pradesh variety.
These look very slender and even the green ones are usually ripe and if you wait for it to turn totally yellow you might land up with an over ripe mango like me.
The first bite I took and it felt familiar. That familiarity took me to childhood days when you would drink a mango juice at a juice shop where Alphonso was not specified so most likely they would use dussheri/pairi.
Up until now I always thought kesar was the juiciest mango but the humble dussheri very quietly takes the first place in my mango chart
There are many stories about how this mango came to be in the 18th century and how the nawabs guarded it by just distributing the mango pieces and preserving the seed to the people. But somehow some seed got out and Malihabad (also known as the mango capital of India) takes pride in having the best dussheris.
These mangoes are good to have on their own as well as for juices and desserts. The flavour resembles honey in so many ways. I give this mango an 8/10 as I prefer juicy mangoes to the firm flesh ones.
Have you had dussheri?

27/05/2026

Imam Pasand/ Himayat!
I have lived in Mumbai all my life and growing up in a kutchi household mangoes were a big deal in summers. So much so that lunch was just mango and roti sometimes. I didn't like it back then and don't approve of it today either. I love my mangoes but as a fruit, not a replacement for my sabzi. The varieties that I grew up eating were Hapus, kesar and occasionally pairi to be mixed with hapus for the aamras. I did know about other mango varieties but had never really tried them.
Now that I live away from Mumbai I made it a thing this summer to try different varieties of Mangoes. I tried the safeda and found it to be pretty okay. Next on my list was the Imam pasand. Now hearing the name one might think it is a native UP variety but no! It is a breed that belongs to South India, specifically the Andhra region and Tamil Nadu. These mangoes are huge in size, a single mango could be 400 to even 800 gms in weight. To try it for the first time I just got a piece. It had been resting on the dining table as it still looked unripe. The next morning when I came out of my room the house had this beautiful perfume all around and it was this very mango which had ripened and the sweet aroma filled the entire house. I cut it open today and I had never seen a ripe mango this pale in colour. My brain went in a tizzy is this ripe! First bite in my mouth and I was in mango heaven. It's the most firm mango I have ever had. Firm, yet juicy, zero fibres and exceptionally sweet tasting with a beautiful aroma. The afternote gives you a slight sourness but most of it is sweet. I can't wait to try it in desserts. Of course it is good to have on Its own but that texture makes me want to make something out of it.
Have you tried it, let me know in the comments below!
time to get more of these.
mangoseason, imampasand, himayat

22/05/2026

Bihari food!
This meal had so many firsts for me. My first time in Delhi and Noida, my first meal in Delhi and my first ever Bihari food experience. Delhi does have so many hidden gems. is one such place which if you live in Delhi NCR you must visit. As the name suggests it serves food from Bihar. A very lesser known cuisine and tough to find in restaurants. So kudos to the team here!
I had soup made from a local variety of Bihari rice. It's a fermented soup which had some lime and onions. It was very refreshing and a lovely aroma from the rice. It was served with maruaa (ragi/finger millet) chips.
For the main course I chose thali with potato and chana dal sabzi with two varieties of puri, ol (yam) pickle and raita. I really loved the sabzi, the soft chana dal went so well with potatoes. Can a bihari meal even be complete without makhana! Ended with makhane ki kheer. The food felt like it was cooked in a bihari household.
I am definitely going here again. If you want to try bihari cuisine please go here.

18/05/2026

Ethiopian food!
A few days ago I randomly came across a reel about this Ethiopian cultural centre in Delhi with a restaurant serving the traditional Ethiopian food. Naturally I was very intrigued as I had never heard much about Ethiopia's food or came across a restaurant serving it.
So on a Saturday afternoon when we landed at a dosa stall only to find it shut we drove to Delhi to have our very first brush with the Ethiopian cuisine.
It was genuinely an experience that has furthered my interest in this country and its food. Their food is known for warm stews made with beans or meat and are served mostly with these soft, cushiony rolls (imagine a cross between a ghavna and a neer dosa) which are slightly sour as the batter is fermented for 2-3 days. Injera is made from the flour of teff, a grain native to this land. The stew here is shiro wat which is made from a paste of chick peas with onion, garlic and ethiopian spice mix. The vegetable dish that you see on top left is Keye sir, a salad made from cooked beets and potatoes dressed lightly with lemon juice and oil. The flavours were so good and made so much sense. The stew had spice, the sour injera with the slightly sweet salad. I accompanied my food with a drink called ergo, it was very similar to a lassi.
And of course we had to end it with coffee. The coffee culture here is very sacred. We didn't get to witness the Buna Tetu, a coffee ceremony but we did enjoy the Ethiopian coffee with popcorn. Coffee and popcorn are a very culturally rooted practice here. While roasting the coffee they also pop some corn kernels to popcorn to have it with the coffee. The saltines from the popcorn helps reduce the bitterness of the coffee. I have now found a new favourite combination.
If you love exploring new cuisines and cultures definitely go visit the Ethiopian cultural centre in Delhi. It's been around since 2013, it was started by the Ethiopian embassy in India. Go soon, as in the near future it may be open to exclusive members only.

15/05/2026

Phuchka!
The mint leaves harvested yesterday were used to make the phuchka water. I had a limited number of leaves and also the husband loves phuchka more than the pani puri (and the gracious me has accepted this lovingly like his love), so I decided to give it a try at home. I saw some easy recipes online and quickly roasted the spice mix, ground it, blended the mint, coriander leaves, ginger and green chillies with lemon juice. Then in a classic steel dabba added this paste with water, the ground phuchka masala, some black salt, some chaat masala, with tamarind pulp and kept in the fridge for a few hours. This few hours of chilling in the fridge helped seep the flavours so flawlessly. For the filling I mixed boiled potatoes, boiled chana, chopped onion with some phucka masala and salt. Chopped green chillies also go in this mixture but I am the faint hearted one in this relationship and my husband was also kept away from the joy of extra heat from the chillies. The tang in the water is what makes the phucka so unique. But if you are someone like me who can't tolerate the extra chilli heat, keep some date and tamarind chutney handy like I did. A few phuchkas and then it became pani puri for me with the sweet water. But I'm definitely eating phuchkas again maybe with some less masala (no offence to the spicy phuchka lovers outside). I will eat it again for the tang.

phuchkalovers, bengalistreetfood, spicyalert, mouthonfire,

14/05/2026

I have harvested these absolutely beautiful looking and fantastic smelling mint leaves from our (I and the husband) very own plant. This feels so good and satisfying. These are the baby steps for a bigger dream, the bigger picture.
I have always dreamt of having a small house with a big patch of land where I can grow all the food that I possibly can. Where I can go out in the morning, see what's ready for harvest and let that harvest shape my daily menu. This would also mean doing things like how my grandparents and my mother did before they moved to the city. They had farms and fields growing millets, sesame, groundnut, fruits and vegetables native to kutch.
And somehow harvesting these mint leaves didn't just make me feel happy about growing something on my own but it gave me a feeling of staying connected to my roots somehow.
mylilgarden, veggiepatch, dreambig, startsmall, myownharvest, mintleaves, farmtothetable,

31/03/2026

Samrat!
When you google or ask someone the top places in Jaipur to have kachori, one of the answers that you will hear is Samrat. And don't get me started on the so called food bloggers and food influencers who recommend this place as if there is no better place than this!
On a Sunday morning (when most shops in the walled city are shut) we headed out on the chaura raasta to look for Samrat. We had to put in very little effort as we could see a sea of people from 200 metres away outside the shop and we just walked there. After somehow managing to reach the counter we placed and got our order of pyaaz ki kachori and mirchi vada. We were surprised that the plates handed out to us had just the items sans any chutney. Only to discover that the chutney was placed in two jugs (which didn't look that clean), with fruit flies hovering around it and the location of these jars was right next to the shop's dustbin. Also there was a lot of muck around the footpath as people also wash their hands! Disgusted and angered, we skipped the chutney and had the kachori and wada on its own.
The kachori, I wonder why they named it pyaaz ki kachori when there was more aloo in it then pyaz. Felt like eating an aloo wala samosa seasoned with some onions. The outer covering of the kachori was too dense and very little filling inside.
The Mirchi Vada, all we could taste was the soda in the batter of the coating of the vada. We couldn't even finish this.
Don't know if it was the case of a bad crowded touristy sunday or if their kachoris aren't seriously good. I wouldn't go here again and wouldn't recommend this place. Also I could see only tourists here majorly (Well the photo and video clicking people dressed in Jaipur vibes is an easy bet to identify a tourist).
But we still had hopes of having a few more things for breakfast as we had to go to some hidden spots as well. Stay tuned!
(Jaipur diaries, foodieinjaipur, kachoriinjaipur foodofjaipur)

Vidhi Dedhia

18/08/2026

18/08/2026

13/06/2026

27/05/2026

22/05/2026

18/05/2026

15/05/2026

14/05/2026

31/03/2026

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