Boiled gram-flour dumplings simmered in a spiced yoghurt gravy, a vegetarian staple of the Rajasthani thali that Jaipur's heritage restaurants and dhabas both cook.
Slurrp ties gatte ki sabzi to the dry Rajasthani kitchen, where scarce fresh vegetables pushed cooks towards gram flour: a spiced dough is rolled into cylinders, boiled, sliced and sometimes fried, then simmered in yoghurt gravy. It adds that the dish is cooked for Teej and Raksha Bandhan as well as family gatherings. Jaipur kitchens vary it: Time Out praises a Jodhpuri gatta curry at 1135 AD, and Spice Court makes a Govind Gatta stuffed with spicy khoya.
1135 AD is a restaurant inside Amer Fort in Jaipur serving Rajasthani and Mughlai dishes in a courtyard, a frescoed hall and a mirrored room, lit by candles.
OrderThe Maans Sula or Junglee Maans, then the saffron Shahi Tukda with hand-pounded cardamom.
TipTell the team in advance if you are celebrating, as it arranges surprise dinners with floral decoration; the fort road drive after dark is part of the evening.
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