The deliciously thick makhaniya lassi can be the highlight of a foodie's trip to Jodhpur. It is sweet and is topped with malai, a dollop of white butter and grated dry fruits. First, kesar or saffron is soaked in hot milk; then, curd, sugar and cardamom are blended together, and the kesar infusion is added to this mixture. The liquid is finally poured into a tall glass, and topped off with cream, nuts and unsalted butter. This cooling and delicious drink is a welcome respite during your travels in the desert state.

Mirchi bada is a popular Jodhpuri street food. It is prepared with thick and less spicy green chillies that are stuffed with a little spicy-tangy potato stuffing, and dipped in gram flour batter, then deep fried until golden and crispy. It tastes best when served with zingy coriander chutney or tomato sauce, and pairs well with another street food, mawa kachori.

During monsoon season, when the temperatures dip and a cool breeze flows through town, a hot cup of tea accompanied by a plate of steaming mirchi bada is unbeatable, with the locals thronging the stalls and shops selling this delicacy. Now, it has made its way to other parts of the country, known in South India as menasinakayi (chilli) bajji, and mirch pakora in north India.

Ker sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans, and is extremely popular among vegetarians. A typical desert vegetable, ker is found in the more arid parts of Rajasthan. It was discovered during a long period of famine – when every other vegetable had died, these long beans and berries grew in abundance, allowing the villagers to survive the famine, while also inventing a dish that would become a must at every Marwari wedding. It has a tangy flavour and goes down well with bajra roti.

In its raw form, ker is very sour, and is therefore soaked in salt water, washed and dried in the sun before being cooked. Sangri beans are plucked while they are still raw, boiled, and then sun-dried. They can be preserved for up to a year.

Pyaz-ki-kachori is a savoury snack that is stuffed with a mixture of onion, potato and dry fruits, along with red chilli powder, green chillies, and a host of Indian masalas. The mixture is then deep fried till golden, and is best-consumed hot.

This kachori is an explosion of flavours in the mouth and is generally a Sunday special breakfast in many households of Jodhpur. Light on the stomach but rich in taste, pyaz-ki-kachori is the ultimate appetiser for any occasion. It is served with a generous helping of mint or tamarind chutney, and is sometimes paired with aloo jeera or aloo methi. Tea usually accompanies a plate of pyaz-ki-kachori.