The Johri Restaurant, Jaipur
Eat Here! Stories from my favourite tables around town…
The Johri's award-winning restaurant shows us how we can adapt the recipes of our past while keeping one foot firmly in the future. Their vegetarian menu offers a delightful blend of creative cocktails, North Indian favourites alongside traditional Rajasthani dishes, all cooked with organic, farm-fresh produce.
The Johri is a hidden boutique hotel in Jaipur, Rajasthan, sitting right in the heart of the bustling Johri Bazar. To reach the restaurant, you walk past the daily rhythm of market life and step into the cool confines of an ancient haveli, where a courtyard of lush greenery and fresh flowers await at the entrance.
Done up in the most lovely dusky pink hues, a gentle nod to its home in the Pink City, the dining room is dressed with animal murals, plant motifs and high ceilings that sit perfectly alongside the arches and doorways. There's a bar in one corner, tables nestled into cosy nooks and larger arrangements for groups or a private gathering. Wherever you're seated, the spot feels right for you, somewhere to soak up the ambience, the attentive service and, most importantly, the food.
My favourite dishes at The Johri Restaurant -
Start with…
Having never tried avocado in an Indian context, I was curious when our server recommended the Crispy Avocado Chaat. Cleverly layered on a crispy, khakra-style chapati and topped with bright slices of avocado, tangy chutney and pickles, this dish was as beautiful to look at as it was to eat, and the perfect way to start the meal.
For our second starter, we tried the Hara Chana & Moth Dal Dahi Puri, a crunchy, savoury snack in the spirit of the beloved pani puri, but with dahi (yoghurt) in place of spiced water. Each crispy puri was stuffed with spiced chickpeas and moth beans, topped with crispy bits and sweet pomegranate. They're generously sized so it got a little messy, but every bite was so delicious we couldn't help going back for more.
We followed with the Sangri Ki Shammi, a melt-in-your-mouth, patty-shaped kebab made with Rajasthani desert beans, so perfectly spiced that we were almost convinced it had mutton in it, just like the traditional version. Next came the Jodhpuri Paneer, delicious tandoori paneer marinated in Mathania chilli, a prized variety grown in Jodhpur and celebrated for both its heat and its vibrant colouring.
Continue with…
For mains, we wanted a blend of something traditional yet familiar.
We ordered the Soy Kheema Bati, Laal Mathania Chilli, a Rajasthani delicacy of whole wheat dough balls stuffed with spiced soy mince, sitting in the most vibrant red gravy of Mathania chillies and onions. Spicy enough to bring tears to every one of us, it was still one of my favourite dishes of the evening.
To balance the heat, we paired it with a simple Toor Dal Tarka, a home-style yellow dal with a spiced tempering and one of my all-time favourite comfort foods. And of course, no good meal is complete without bread. When warm garlic naan and khamiri roti arrived at the table, every hand immediately reached in to mop up every last bit.
Finish with…
Spoilt for choice on the dessert menu, we went for something a little lighter to finish. Over coffee, we tried The Johri's take on a Gadbad. Gadbad was invented in my mother's hometown of Mangalore, so we simply couldn't resist. The name literally means 'mess' and while it may not be the most artfully presented dish of the evening, the flavours more than make up for it. Rose and lychee ice cream, jelly, seasonal fruits and crushed flavoured ice all come together in a lovely jumble of colours, textures and tastes, something entirely new yet deeply nostalgic, and completely hitting the spot.
After a wonderful meal, we wandered slowly out the door and up the stairs, straight to our room for the most wonderful night's sleep - what better way to end the night?
Curious about staying at The Johri? Read all about our experience here.
I'm Karina, a Sydney copywriter who writes for food brands and hospitality businesses. Find more restaurant guides on The Journal or Work with me.
