The Mathurawala menu, Baner.

1 pc. Break the kachori into the aloo sabji, let it soak a few seconds, then eat. The breakfast Mathura wakes up to, every single day.

Our crisp kachori drowned in hot, tangy kadhi instead of sabji. The golden crust holds for a moment, then soaks it all in. Braj comfort in one bowl.

1 pc. Fried slow till the shell turns deep golden and shatters the moment you press it. Inside, moong dal ground with saunf and hing, still soft and steaming. Eaten the Braj way, with sweet saunth and green chutney.

1 pc. Onion and potato cooked down with thick masala, packed into a flaky shell and fried till it is deep gold and too hot to hold. A Rajasthani classic that Braj made its own.

1 pc. Mathura bedai, crisp and puffed golden. Best with our Hing Aloo Jhol. Urad dal packed into the dough and fried till it balloons, a Mathura morning staple.

1 pc. Our hot aloo samosa with a bowl of aloo sabji to break it into, so the crust soaks up the gravy at the edges and stays crisp in the middle.

A hot aloo samosa cracked open and flooded with tangy kadhi. Crisp at the edges, soft in the middle, gone in minutes.

Our aloo samosa broken open and covered with thick dahi, sweet saunth, green chutney and masala. The Mathura way of turning a samosa into chaat.

One more soft kulcha to mop up the last of your chole or matar.

The king of chaat. A big crisp kachori cracked open and filled with dal, thick dahi, sweet saunth, green chutney and our masala. Braj runs on milk and curd, and this is its chaat at its fullest.

Another gem from the streets of Aligarh, right next door to Braj. Crisp barule served as a chaat with dahi, chutneys and masala.

Our crisp kachori broken open and covered with thick dahi, sweet saunth, green chutney and masala. The Mathura way of turning a kachori into chaat.

Crisp handmade pooris, atta or sooji, with our tangy paani of mint, rock salt and hing. The sooji pooris carry a pinch of hing from Hathras. Fill, dip and eat in one go.

Crisp handmade atta pooris with our tangy paani of mint, rock salt and hing. Fill, dip and eat in one go.

Aloo tikki shallow fried in desi ghee till it turns deep golden and the crust crisps right through, then loaded with matar, thick curd and our chutneys. The evening street food of the temple lanes of Braj.

Crisp handmade atta pooris loaded with thick dahi, sweet saunth and green chutney. Cold curd, a crisp shell and sweet and sour chutney in every bite.

Handmade sooji pooris made with a pinch of hing from Hathras, loaded with thick dahi, sweet saunth and green chutney. Cold curd, a crisp shell and sweet and sour chutney in every bite.

• 100 g₹60
• 1 kg₹600

Hot desi ghee jalebi with thick, chilled kesar rabdi. Dip, bite, repeat. Hot and cold, crisp and creamy, the Mathura way to end a meal.

Yeh toh hai hi humari shaan. Full cream milk simmered for hours in a wide kadhai till it thickens into layers of malai, finished with kesar. The rabdi Mathura is known for.

• 100 g₹80
• 1 kg₹700

• 1 pc₹35
• 1 kg₹600

• 1 pc₹40
• 1 kg₹700

• 1 pc₹45
• 1 kg₹800

• 100 g₹80
• 1 kg₹700

• 100 g₹90
• 1 kg₹800

• 250 ml₹70
• 500 ml₹120

Curd churned thin and sharpened with roasted jeera and black salt, served properly cold. What Braj reaches for after a hot day.

• 250 ml₹45
• 500 ml₹80

• Small₹10
• Big₹20