My love for kachori is not a latest event. In fact, we have been sharing this bond since I was a child. Ahh! Kachori is my darling pick among all. My grandpa, ‘Raju Nana’, as I lovingly call him, is that wonderful and cheerful man who made me fall in love with kachoris. And my inclination towards kachoris was such that he invented a nick name for me. ‘Tiya kachori’- he still calls me with the same affection that he used to when I was a kid of 4 years old.

Now coming to the point – why I am so fond of kachori? And who is not? Being born and brought up in Ajmer plays a key role here. Kachori in Ajmer has its own unbeatable status. And who can say a ‘no’ to it? Its aroma brings tsunamis in my mouth and a temptation to eat it as soon as possible! And no doubt, when I have kachori in front of my eyes, my tummy automatically gets bottomless with horses racing inside.

No questions, Gol Pyaau’s Kachoris are exotic! In fact, the place becomes more important for me during winters. There is no alternative to it. Relishing freshly made crunchy kachori, deep fried in a hot sizzling oil, immersed in kadi, with sweet red and spicy green chutneys poured all over it...aaahh! And, that too served in a bowl made of leaves! It is like the most precious thing ever! I can eat this delightful combo anytime without any guilt or hesitation. Not exaggerating, but kachori lovers can understand this feeling of giving their taste buds this exotic experience that is just equal to winning an award. It is irresistible and delicious. You can have it in any way (with or without kadi). And, the addition of juicy, crunchy piping hot Jalebis ......aahhh! I’m speechless on this note just like ‘Jethalal’ when he gets his favourite ‘Jalebi phaphada’.