What is in season in Jaipur. and what to order when the market changes.

Spring

  • Gangaur ghewar: Gangaur falls in March or April, depending on the year, and Jaipur holds a procession for it. A Condé Nast Traveller India contributor serves guests Sambhar Fini Wala's ghewar, topped with creamy rabri, while they watch the Gangaur and Teej processions.
  • Holi gujiya and mathri: Holi brings gujiya filled with khoya and nuts, and crisp salty mathri, to the sweet shops. Lifestyle Asia lists LMB, Rawat Misthan Bhandar and Sodhani among the Jaipur shops to try at Holi.

Summer

  • Kulfi and ice cream: Condé Nast Traveller India says that come May, sherbet and ice cream are what keep Jaipur going, and one contributor names the saada and pista kulfi at Pandit Kulfi on Hawa Mahal Road, which stays open until 23:30.
  • Kadhi and kulhad lassi: Condé Nast Traveller India calls Rajasthani kadhi, a spiced curd and gram flour dish, particularly refreshing in summer. Lassiwala at 312 MI Road pours lassi in large kulhads from 07:30, and closes at 16:30.
  • Ghewar for Teej: Ghewar is tied to Shravana, Teej and Raksha Bandhan, the monsoon weeks of July and August when Jaipur holds its Teej procession. A Condé Nast Traveller India contributor wants a piping hot rabri ghewar every monsoon.
  • Mirchi vada and rainy-day kachori: Wikipedia says mirchi bada is mostly eaten in the rainy season. One Condé Nast Traveller India writer calls for aloo-pyaz and dal kachoris on rainy days, and another says the monsoon calls for bread pakodas.

Autumn

  • Diwali mithai: Travel + Leisure Asia says Sodhani overflows with Rajasthani sweets in the Diwali season, with mawa kachori and ghevar among its festival mainstays.
  • Dal baati churma at festivals: Wikipedia associates dal baati churma with Makar Sankranti and Diwali in parts of Rajasthan, and says it is also prepared for weddings and housewarmings.

Winter

  • Pheeni at Makar Sankranti: Time Out says pheeni is traditionally gifted during the January kite festival and is best with warm saffron milk. Chokhi Dhani's 2026 Sankranti guide calls Sambhar's feeni a must-have.
  • Gajak, til ladoo and dal pakode: Chokhi Dhani's guide to Makar Sankranti lists gajak, til ladoo and dal ke pakode as the festival snacks. Wikipedia describes gajak as a dry sweet of sesame seeds and jaggery.
  • Bajra roti with laal maas: Wikipedia says laal maas is eaten with wheat chapatis in summer and with bajra roti in the winter months; Curly Tales pairs Handi's laal maas with bajra roti.
  • Methi mangodi sabzi: Slurrp calls methi mangodi a quintessential winter dish: fried dried moong dal dumplings cooked with fresh fenugreek leaves, eaten with hot rotis or bajra rotlas.

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