Rich in cultural diversity and ancient history, Ayodhya is a city that attracts pilgrims and foodies seeking an array of mouthwatering dishes. Ayodhya's cuisine offers a delicious tapestry of flavours that captivates the taste buds, reflecting the richness of its heritage. Join us on a gastronomic adventure as we explore the must-try foods that define the distinct culinary style of Ayodhya.
The decadent rice pudding called kheer graces Ayodhya's dessert tables during festivals. Kheer is a traditional dish made with rice, milk, sugar, cardamom, and saffron. Adding a touch of sweetness to festive events, kheer not only satiates the palate but also pays homage to the significance of dairy in the city's culinary traditions. Recently, a popular food tour guide, TasteAtlas, unveiled a list of the top 10 puddings in the world, and it shouldn't come as a surprise that our beloved Kheer was featured on the list as well.
Tehri, a North Indian rice-based dish, is quite popular in Ayodhya. This vegetarian delight has its roots in the Awadhi cuisine of Uttar Pradesh. Tehri is essentially a rice dish similar to biryani and is prepared with rice, spices, and vegetables. It is an ideal blend of rice with assorted Indian spices. The dish is served alongside chutney, pickles, and yoghurt. You can enjoy it for lunch or dessert for a satiating experience.
When it comes to street food, you will be spoilt for choice in Ayodhya. The city streets are crowded with vendors offering colourful chaat, accompanied by a variety of flavourful chutneys. Rich in colour and loaded with flavours, chaat is an absolute preference when it comes to sampling street food in Ayodhya. It comes in tangy, spicy, and sweet and sour varieties. You can eat chaat with samosa,a kachori, paani puri, papdi chaat, and aloo tikki.
Rabri is a traditional Indian dessert which is much-loved in both Ayodhya and Mathura. This creamy, sweet delicacy is almost a part of Ayodhya's culinary identity and is ubiquitous in its availability in the sweet shops dotted around town.
The preparation is a labour of love and patience. Milk is slowly simmered and reduced to a fraction of its original volume. The milk solids settle during this process, forming a thick, creamy base. The layers of cream, known as 'malai,' are collected and combined with the reduced milk, sugar, and aromatic flavourings to create the final product. Chopped or slivered dry fruits, such as almonds and cashews, are used as a garnish for rabri. Some people also like to add kesar, or saffron, for flavour.
Bedai Poori or Bedami Poori is a popular North Indian dish and a must-have in Ayodhya. This savoury delicacy combines the flavours of traditional spices and lentils, offering a unique taste that is both hearty and satisfying. The lentil combination is made with urad or moong dal, soaked and ground, then mixed with red chilli powder, cumin, fennel, and asafoetida. Bedai poori is frequently eaten with aloo sabzi, a hot and spicy potato dish, alongside yoghurt or raita. The combination of the crispy bedai poori and the flavorful aloo sabzi provides a delicious balance of taste and texture, making it a favourite among locals and visitors.
Farra is a popular snack and breakfast dish not just in Ayodhya but in several parts of Uttar Pradesh and Chhatisgarh. Known for its unique taste and healthy ingredients, farra is a reflection of the culinary heritage of the region. Rice, flour, salt, and water are used to make the dough, and then rolled into sticks. It is a simple yet hearty dish that is boiled and tempered and served alongside a tangy chutney. While farra might not be as widely available as other street foods, it holds a special place in local cuisine, particularly in home cooking and community feasts.
Renowned for its rustic flavours, Baati Chokha is not just a meal; it's a celebration of the agricultural roots and simplistic lifestyle of the region. Baati Chokha is quite popular in Bihar, Jharkhand, and some regions of Uttar Pradesh. Baati is made with gram flour and loaded with herbs and lentils. The dough is mixed with ghee (clarified butter) and then shaped into round balls. These balls are traditionally baked over coal or wood fire, giving them a distinct smoky flavour. The chokha is made with mashed potatoes mixed with spices. There are variants available, like Baingan Chokha and Tamatar Chokha, made of different ingredients. Many local eateries in Ayodhya serve this local favourite, so be sure to make this a part of your culinary itinerary in Ayodhya.
Ever since the inauguration of the Ram Mandir and Maharishi Valmiki International Airport in Ayodhya, the tourism sector has boomed, increasing its connectivity with other parts of the country. Assuming you're travelling from New Delhi, reaching via flight will take around an hour. Faizabad and Ayodhya are major railway stations of the district and are well connected to almost all major cities and towns.
