I am a foodie! I could absolutely drown in anything that’s edible. No matter how stressful the situation is, there is no pain that food can’t heal. And the fact that no matter what I eat it only shows up marginally on my body is the way of universe telling me that I am born to devour the delicacies that the world has to offer.
It is true that I decided to visit Mount Abu to ride amongst hills and take a break from stressful job life. But the secret was that I fell in love with food that this hill-station had to offer and I was compelled to reciprocate the calling. So today in this post I am going to share all about the food in Mount Abu, where to eat what and what is famous in Mount Abu.
The moment we stepped in Mount Abu Gorish and myself stopped by a little shop with a bench to sit that offered Rabdi, and that was surely the yummiest way to start the day.
We took a ride to the top and helped ourselves with a little breakfast. As I scrolled down the menu I understood that Poha, Paratha and Rabdi dominated the menu of Bhavani Dal-Bhati. So I asked for the same. The Poha was warm and spread with Namkeen and Paratha was topped with generous amount of butter. The filling in the paratha was sumptuous, it was lovingly prepared and served with Pickle and Curd.
Later that afternoon we headed to my favourite place in Mount Abu – Jodhpur Bhojnalay. They serve the most authentic Rajasthani food and immense amount of affection that you will want to visit this place at least once more. The staff there suggest what bread to eat with a particular curry and help you with the ordering process. So this person called Poonam Bhaiya suggested we try Rajasthani Tikkad with Lesun ki Sabzi and Makkai ki Roti and we did. Rajasthani Tikkad was thick and soft roti (Indian Bread) made up of wheat. Lehsun ki sabzi was garlic curry that was spicy in taste. Makkai ki Roti was another thick and soft Indian bread made up of coarse corn flour. And we ended our meal with Rabdi for desert.
That night we went back to the same place to have Dal Baati, a Rajasthani delicacy. Baati is hard wheat rolls baked on fire. It was served with generous amount of ghee and in addition Garlic chutney and Corriander Chutney was served.
For starters we had ordered Cheese Masala Kheechiya Papad. Poonam Bhaiya informed us that Kheechiya papad had a corn base and fried until crisp. Then it was topped with finely diced onion, tomato and corriander. And all this was blanketed with a layer of finely grated cheese.
And the taste was beyond description. All the flavours were in place, the warmth of dal-baati was balanced by freshness of papad. I simply fell in love with their food.
The next day we brunched at Jodhpur Bhojnalay. We had ordered Rajasthani Tikkad again but this time with Kheechiye ki Sabzi. These guys had magically turned Kheechiya Papad into Spicy Curry. Plus we had Gatte ka pulao in line. It was rice tossed with fried Gatta. It was again a spicy dish but the flavors were intact.
The next meal that we had at night comprised of Kadi and Khichdi. Kadi is again a loved curry in Rajasthan which is made by tempering diluted curd. We ended that day trying Rajasthani style Pav Bhaji. I call it so because it was the first time I tasted garlic in Bhaji. The Pav was tossed in ample butter similar to Bhaji. People there kept on calling for more Pav Bhaji but in my opinion it could have been better.
The following morning we breakfasted in our Hotel Krishna Nivas that served Aaloo Parathas. While we googled about this place, people had a range of opinion but in truth we loved it. We shamelessly called for another serving after gulping down one.
On our third night we headed to our favourite hotel for one last time, to have our meal before leaving the hill-station. We ordered simple Dal, Rice, Makkai ki Roti and Aaloo Pyaz ki sabzi. And I can assure you they didn’t let us down. The food was warm, simple and fulfilling.
We had a glass of Chass (Buttermilk) after every single meal to fight the heat of summer and ended the meal with Rabdi for desert. I’d say you would find these two things at every single shop as if it were the integral part of the meal. I believe people simply loved it and couldn’t get enough of it.
Apart from the delicacies that I mentioned above there is one more thing that Mount Abu offers in abundance and that is Softy. It is basically fluffier form of icecream topped with sauce or sprinkelled with magic. I had three whilst I was there. The first one was Chocolate Vanilla Ice-cream with colourful sprinkers and choco-chips. I got it from the Softy shop called ‘Havit’ near Nakki lake. And the second one from the same shop was Chocolate softy topped with Brownie crumbs. The third one was a simple Chocolate Softy dipped in hot chocolate from the market in front of Dilwara Temples.
I have to admit that I pampered my taste-buds and ended up craving for more. Besides all that I mentioned above there is a lot more that Mount Abu has to offer. A localite confessed to me that this place never disappointed him in terms of food. The last time I was there I had omelet-bread from streets and it was heavenly. Even the Maggie on at Guru Shikhar tasted amazing.
As far as the cost is concerned, breakfast cost us around 150 rupees on both the occasions and meals cost us around 400 rupees each. The ice-creams were around 80 rupees per serving and Rabdi cost us 50 rupees. All in all the food here is moderately expensive but the food is worth the price. Here, you could have everything from non-veg to continental here and it wouldn’t disappoint you. One of my friends adored chicken preparations and food from Sher-e-Punjab. That confirms that Mount Abu has amazing food and the thought of counting calories should be tossed off in the valley of Aravali Range.
I know it was a laborious read but this post doesn’t end up here. I have two more posts about Mount Abu, one about staying luxuriously and second one about the things you could do in Mount Abu. So do come back for more.
Love, Janvi.
Wanderlusting Paradise 
A delicious story of mount abu.. I liked the rabdi part most as i am new to such dishes.. I think You can include the making of such dishes or speciality about it by asking the natives..
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