Laal maas is the dish of the Rajput hunting and feasting tradition: mutton cooked slowly in a gravy made red with the Mathania chilli of Jodhpur, with garlic, onion and curd, and finished with ghee. It was a dish of game once; now it is goat, and every restaurant that serves Rajasthani non-vegetarian food has its version.
In Jaipur the palace hotels and the old family restaurants serve it with bajra roti; the Ramganj eating houses have the street version. Safed maas, the white curry with cashew and curd, is the gentler cousin.
Where to find it
| Name | Where | What it is known for |
|---|---|---|
| Palace and heritage hotel restaurants | Across the city | Laal maas on every Rajasthani menu. |
| Family restaurants in C-Scheme | C-Scheme | The dish with bajra roti. |
| Ramganj eateries | Ramganj Bazaar | The street-side non-vegetarian kitchens. |
| Safed maas | Same kitchens | The white mutton curry; cashew and curd. |
Worth knowing
- It is meant to be hot; ask for it mild if you need to.
- Bajra roti is the bread for it.
- Vegetarian Jaipur is the norm; non-vegetarian restaurants are fewer and listed as such.
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