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Nestled along the banks of the Yamuna River in the state of Uttar Pradesh, the city of Mathura, boasts a culinary and cultural heritage that has made it a famous destination the world over. Renowned as the birthplace of Lord Krisha – one of the key deities in Hindu mythology – this city has an air of history and is considered one of the holiest cities in India.
The food too has its own legacy to uphold and Mathura is known for delectable vegetarian fare, which blends traditional recipes and age-old culinary techniques with more modern offerings. From the iconic street-side stalls to the inviting aromas wafting from home kitchens, Mathura's food scene is a testament to the region's gastronomic legacy.
At the heart of Mathura's culinary charm are its divine sweets and dairy products, a product of Lord Krishna’s affinity for milk, butter and sugar. The city is synonymous with mithi and melt-in-the-mouth confections crafted from khoya and sugar are found at every turn. There are also savoury offerings to enjoy especially designed for chilly mornings or to refuel after exploring the vibrant markets and awe-inspiring temples.
Here are 8 dishes you should try when you’re in Mathura.
Video Credits: Aapki Rasoi/YouTube
8 Famous Foods Of Mathura
1. Mathura Ka Peda:
Pedas are synonymous with Mathura. Some believe that pedas were created when milk was accidentally boiled down to a thick reduction and Krishna took the opportunity to turn it into a sweet flavoured with cardamom and ghee, and this khoya-based creation is till today a favourite prasad at temples there.
2. Makhan Mishri:
Another dish tied to the legacy of Krishna, this dish is an essential part of the ‘Chappan Bhog’ spread of 56 dishes offered to him. A creamy mix of white butter and sugar this sweet treat plays into Krishna’s love of butter and his renowned sweet tooth. Outside of religious ceremonies, it can also be found at most sweet shops in the city.
3. Bedai and Dubki Wale Aloo:
A warming breakfast special, a unique potato curry is served with a bread called Bedai which is similar to a puri, except made with wheat flour. The term "dubki" describes the method employed in preparing the potatoes, wherein they are immersed multiple times in the gravy. This process enables the potatoes to soak up the flavours and fragrances of the spices.
4. Hing Kachori and Jalebi:
Though it may seem like an odd combination, Hing spiced kachoris are often served with a potato curry (often the dubki wale aloo) and then followed up with a warm jalebi. The contrasting textures and flavours of the savoury kachori and the sweet, sticky jalebi create a delightful culinary experience, making it a popular choice for breakfast or festive occasions.
5. Dahi Bhalla Papdi:
Very different from the Papdi chaat you may know from other parts of North India, bhallas in Mathura refer to potato patties which are deep fried and then soaked in yoghurt. These are then broken open and served with papdi (fried dough rounds) and topped with more dahi and chutneys. There’s also a type of bhalla filled with dry fruits for a sweeter option.
6. Rabri:
Since Mathura is all about dairy treats, it’s no surprise that they excel in Rabri. This sumptuous dessert is made by simmering sweetened milk until it thickens and attains a rich, creamy consistency. Flavoured with cardamom, and saffron and garnished with chopped nuts, Rabri is a treat enjoyed on its own or paired with other sweets.
7. Malpua:
This is a sweet pancake, deep-fried and soaked in sugar syrup that’s recognised across India as a festive treat. Flavoured with fennel seeds and cardamom, these delectable treats are often served warm. The combination of the crispy edges and the syrup-soaked centre makes Malpua a delightful dessert, often relished during festivals and celebrations.
8. Khurchan:
Khurchan, which translates as "pot scrapings," is a sweet made by slow-cooking khoya until it caramelises, resulting in layers of rich, milk solids. The crispy, caramelised bits are then collected and mixed with cardamom and saffron to create Khurchan, a dessert known for its intense, indulgent flavour and texture.
