Banaras eats like it prays — with devotion, every day, from dawn to midnight. Almost everything is vegetarian, and much of it is made fresh in tiny shops that have been run by the same families for generations.
Breakfast
- Kachori-sabzi — crisp kachoris with spicy potato curry. The morning fuel of the city.
- Jalebi — hot, syrupy and best right after the kachori.
- Chura matar — flattened rice with green peas, ghee and spices; a winter speciality.
Chaat and snacks
- Tamatar chaat — the most famous Banarasi chaat: mashed tomato and potato with spices, ghee and a sweet syrup, served in a clay kulhad.
- Palak patta chaat — crispy fried spinach leaves topped with curd and chutneys.
- Golgappe — the Banarasi version is spicier than you think.
- Aloo tikki — shallow-fried, crunchy and topped with chole.
- Choora-matar and baati-chokha — rustic, smoky and very filling.
Sweets
- Malaiyo — a cloud-like foam of milk, saffron and cardamom. Only in winter, only in the early morning.
- Launglata — a clove-sealed pastry filled with khoya, soaked in syrup.
- Rabri — slow-cooked thickened milk.
- Lal peda — the dark, caramelised peda Banaras is known for.
Drinks
- Lassi — thick, served in a kulhad, often with malai and fruit on top.
- Thandai — a cooling milk drink with nuts and spices, especially popular around Holi.
The finale
- Banarasi paan — the meetha paan is an experience in itself. Let it melt; don't chew it like gum!
Eat safely
- Eat at busy shops where food is made fresh in front of you.
- Choose bottled water and skip ice in summer.
- Start mild — your stomach will thank you.
Want someone to take you to the right places? Join our Banaras Street Food Walk.
#street food#kachori#chaat#lassi#paan
