Beyond Dal Baati: Rajasthani Cuisine You Must Try in Jaisalmer

Still worth leading with: baked wheat rolls (baati), cracked open and doused in ghee, served with spiced lentils (dal) and a sweet crumbled wheat dessert (churma) on the side. It's the classic Marwari thali centrepiece for a reason.

A dry, tangy sabzi made from ker (a desert berry) and sangri (a wild bean pod), both foraged from arid-zone shrubs — a genuinely regional dish you're unlikely to find much outside Rajasthan. It pairs well with bajre ki roti (pearl millet flatbread).

Gram flour dumplings simmered in a spiced yogurt-based gravy — a vegetarian staple born from a lack of fresh vegetables in the desert, and still a comfort dish across Rajasthani homes today.

Jaisalmer has its own signature sweet: a kachori stuffed with sweetened mawa (reduced milk solids) and nuts, deep-fried and dipped in sugar syrup. It's different from the savoury breakfast kachoris found elsewhere in Rajasthan, and worth seeking out at the old city's sweet shops.

For breakfast, look for stalls serving hot, savoury kachoris straight out of the oil, often alongside a glass of chaas (spiced buttermilk) — a simple, filling way to start a day of fort-and-haveli walking.