The Johri Jaipur is a heritage hotel and pure vegetarian restaurant in the middle of Johri Bazar. It sits in the old walled city, inside the historic Lal Haveli, a 19th-century building. Locals and travellers both eat here, and the restaurant made Tatler’s Best 20 Restaurants India list for 2026. This guide covers The Johri Jaipur menu, location, timings and what to order.
About The Johri Jaipur Restaurant
The restaurant serves an exclusively vegetarian menu built around spices, ferments and produce local to Jaipur. The dishes reinterpret classic Rajasthani cooking. The Michelin Guide notes that the restaurant is larger than you would expect for a five-suite hotel. Gourmet Traveller describes dishes that look like tiny treasures on pastel ceramics.
The Johri Jaipur Menu
The menu uses labels for Gluten Free (GF), Jain (J) and Vegan (V), and a 5% service charge plus government taxes apply. The Johri Jaipur prices are not printed on the menu pages used for this guide, so check the latest rates when you reserve.
Soups, Salads & Chaats
| Dish | Description |
|---|---|
| Drumstick Paya Shorba | Lucknow-style paya shorba reimagined: 6-hour drumstick broth with pan-seared vegetable dumpling |
| Tulsi Tamatar Ka Shorba (J) | Silky tomato and holy basil soup with baked crouton, candied cherry tomatoes, butter |
| Cold Charred Cabbage | Charred tandoori cabbage, smoky kacha tamatar chutney, crispy chilli, green chilli oil, multigrain crunch |
| Alwar Tamatar Salad | Tomatoes with chilli-panchphoran oil, tulsi chutney, lehsun-yogurt, rice crispies |
| Watermelon Khatta Meetha (J) | Watermelon “tikka” topped with marinated tandoori fruits and mint |
| Aloo Golgappe (GF, J, V) | Potato rounds stuffed with raw mango, filled with kacha-pakka aam pani |
| Dal Pakwaan Reimagined | Spiced chana, pickled elements, chutneys, served with crisp mini pakwaan |
| Crispy Avocado Chaat | Crispy chapati with avocado, tangy chutney, pickle, toasted sesame |
| Baby Palak & Paan Patta Chaat (J) | Crisp baby spinach and betel leaves with yogurt, split chickpea lentils, crisps |
| Hara Chana & Moth Dal, Dahi Puri (J) | Spiced green chickpeas and moth beans in wheat puris with yogurt, chutneys, nuts, pomegranate |
Small Plates (Vegetarian Starters)
| Dish | Description |
|---|---|
| Bhatti Paneer Tikka (GF) | Chargrilled paneer, chilli ghee, slow-cooked garlic, whipped goat cheese |
| Kashmiri Bun Kebab | Bakharkhani bun with lotus stem tikki and seb chutney |
| Gucchi Caviar | Himalayan morel “caviar” pearls with crispy dosa shards |
| Truffle Cheese Kulcha | Tandoor kulcha scented with truffle, stuffed with mushroom, parmesan, cream, local cheese |
| Amritsari Karare Oyster Mushroom | Ajwaini-marinated oyster mushrooms, crisp-fried, with fermented chilli, green mirchi thecha, mango chutney |
| Sangri Ki Shammi (GF) | Soft tikki of sangri and seasoned lentil with achari yogurt and pickled ker |
| Edamame & Matar Seekh Kebab (GF, J) | Minced edamame and green peas skewer kebab with pomegranate chutney |
| Papad Pyaaz Ke Kebab | Local cheese-stuffed potato patties coated with poppadum |
| Rajma Galouti | Delicate rajma tikki cooked on tawa, served on a circular flat bread |
| Tulsi Paneer Tikka (GF, J) | Paneer cubes marinated with basil pesto, cooked in tandoor, tulsi chutney |
| The Johri Chilli Cheese Naan | Cheddar, mozzarella, parmesan and peppers |
Large Plates (Vegetarian Main Course)
| Dish | Description |
|---|---|
| Malai Paneer Kalimirch (GF) | House-crafted paneer with sweet corn and carrot in silken kali mirch curd gravy |
| North Indian Shepherds Pie, Masala Double Roti | Slow-cooked vegetables layered with smoked potato bhartha, with masala braided milk bread |
| Khad Ki Subzi | Root vegetables slow-cooked in a sealed handi under roomali dough, Thar Desert style |
| Soyabean Kadhi | Fermented soybean and dahi kadhi with rice noodles, Rajasthan farsan, Mathania chilli crisp |
| Dal Baati 2.0 | Desi ghee baati tart with panchmel dal, raw mango churma, artisanal murabbas |
| Smoked Burrata Lababdar | Creamy burrata in black pepper spiced tomato and onion gravy |
| Butternut Squash & Avocado Rezala | Roasted butternut squash and crispy avocado in a light yogurt and poppy seed gravy |
| Kathal Ki Nihari | Awadh-inspired jackfruit in onion and yogurt preparation |
| Old Delhi Butter Paneer (GF) | Paneer in creamy tomato sauce finished with butter and fenugreek |
| Kacchi Mirch Ka Paneer (GF) | Long green peppers tossed with paneer in tomato and onion gravy |
| Baigan Ka Salan | Shallow-fried marinated eggplant with coconut and lemongrass gravy |
Sides (Rice, Dal & Accompaniments)
| Dish | Description |
|---|---|
| Gucchi Pulao (GF) | Dried Himalayan morels with long grain basmati and ghee |
| Bhuna Garlic Gobindobhog Chawal | Short grain aromatic rice sautéed with garlic and spring onion |
| Dal Johri (GF, J) | Signature “dal makhni” with organic black gram, hand-churned butter, local cream, fenugreek |
| Toor Dal Tarka (Yellow Dal) | Home-style lentils with ghee, onion, tomato, asafoetida |
| Steamed Basmati Rice (GF, J, V) | Plain steamed basmati |
| Raita | Mix Vegetable (cucumber, onion, tomato) or Boondi |
| Papad | Served as listed |
Breads
| Dish | Description |
|---|---|
| Palak Roomali | Bread that folds like a handkerchief |
| Tulsi Parantha | Layered flat bread cooked in tandoor with holy basil |
| Masala Chur Chur Naan | Hand-pulled flaky bread with crushed roasted spices, griddle cooked |
| Khamiri Roti | Locally famous leavened bread topped with poppy seeds |
| Missi Roti | Chickpea flour roti cooked in tandoor |
| Tandoori Roti | Wheat flour flat bread (Plain/Butter) |
| Laccha Parantha | Layered flat bread (Plain/Butter/Garlic/Chilli/Mint) |
| Naan | Classic unleavened tandoor bread (Plain/Butter/Kalonji) |
| Amritsari Kulcha | Tandoor flatbread stuffed with potatoes and pomegranate |
Desserts
| Dish | Description |
|---|---|
| Banarasi Malai Toast & Mango | Buttery brioche with malai, Alphonso mango, crystal sugar |
| Motichoor Ladoo Bon Bon, Kaju Katli Bon Bon, Aam Papad Bon Bon | Petit mithai crafted into contemporary bon bons |
| Hawa Mahal (GF) | Airy milk cake with saffron, almond and rose dust |
| Dark Chocolate Gulab Jamun | Chocolate-stuffed gulab jamun in rose sugar syrup, covered with 24 carat gold leaf |
| Homemade Pista Kulfi with Rajasthani Multigrain Churma | Whole milk pistachio kulfi with crunchy multigrain churma |
| Tomato Parmesan Halwa | Slow-cooked umami tomato halwa with crisp parmesan accent |
| Jamun Kulfi (GF, V) | Black plum sorbet dusted with black salt |
Beverages: Coffee, Tea & Digestives
| Category | Items |
|---|---|
| Coffee (Arabica and Robusta blend from Subko) | Espresso, Double Espresso, Cappuccino, Cafe Latte, Macchiato, Americano, French Press |
| Tea (Indian loose leaf from single estates) | Darjeeling, Om Blend, Hibiscus, Assam, Chamomile, Jasmine, Masala Tea |
| Digestive | Jagermeister, Martini Bianco, Martini Fiero |
Handcrafted Cocktails (selection)
| Drink | Description |
|---|---|
| Nazariya | Negroni twist with clarified watermelon, vermouth, bitter and gin |
| Sukoon | Ketel One vodka, chamomile tea honey, cucumber, citrus, sparkling wine |
| A Love Story – Mended | Patron Silver, pomegranate grapefruit cordial, grapefruit soda, thyme tincture, smoked salt rim |
| Tempting Fate | Coriander and jalapeño infused Tanqueray gin, lime acid, sparkling water |
| Piquant | Mathania chilli infused Patron Reposado, lime, tamarind puree, jaggery |
| Gypsy Trade | Tanqueray gin, saffron liqueur, rose honey, vanilla, mango tea, lime, camel milk clarified |
| The Johri Highball | Suntory Toki whiskey, hibiscus tea, citrus, soda |
| The Johri Sour | Patron Reposado, Martini Fiero, grapefruit juice, lime, agave nectar |
Summer Cocktails (selection)
| Drink | Description |
|---|---|
| Kairi | Patron Silver, raw mango cordial, cumin, pepper, salt |
| Sona Panna | Tequila, sweet corn, fresh spinach, agave, chilli, citrus |
| Noor Mahal | Tequila, plum brine, plum syrup, sparkling water |
| Pink City Spritzer | Beefeater gin, rose lime cordial, sparkling water |
Zero Proof Drinks (selection)
| Drink | Description |
|---|---|
| Elderflower Sparkles | Elderflower syrup, orange cordial, lime, grapefruit soda |
| Zero Proof Negroni | Sakurafresh zero proof Italian bitters negroni |
| Mango Mule | Mango puree, lime juice, ginger ale |
| Vegan Cold Coffee | Iced espresso, coconut milk, jaggery |
| Toasted Cumin Lemonade | Aromatic cumin, jaggery, salt, sparkling water |
| Herbal OM Blend Ice Tea | Calming herbal iced tea with jaggery |
| Fresh Lime Soda | Lime, salt, jaggery, soda water |
Signature Items: What to Order (First-Time Visitor’s Guide)
| Course | Try This | Why |
|---|---|---|
| Starter | Sangri Ki Shammi (GF) | A soft tikki of a Rajasthani desert vegetable with achari yogurt |
| Starter | Gucchi Caviar | Himalayan morel “pearls” with crispy dosa shards |
| Soup | Drumstick Paya Shorba | Listed by Tatler among its must-try dishes |
| Main | Dal Baati 2.0 | Ghee baati tart with panchmel dal and raw mango churma |
| Main | Soyabean Kadhi | A bold modern take on kadhi, also on Tatler’s must-try list |
| Side | Dal Johri (GF, J) | The restaurant’s signature “dal makhni” |
| Bread | Khamiri Roti or Amritsari Kulcha | Local leavened bread, or tandoor bread stuffed with potato and pomegranate |
| Dessert | Hawa Mahal or Dark Chocolate Gulab Jamun | Saffron milk cake, or gulab jamun with 24 carat gold leaf |
PDF : The Johri Jaipur Menu
Quality and Safety of The Johri Jaipur
| Feature | Details |
|---|---|
| Vegetarian Menu | Fully vegetarian |
| Dietary Options | Gluten-free, Jain, and vegan options |
| Allergies | Inform staff about specific allergies before ordering |
The Johri Jaipur Service Options
| Service Option | Details |
|---|---|
| Dine-in | Main dining option |
| Reservations | Confirm bookings through the customer service team |
| Booking Slots | Specific reservation time slots may apply |
| Menu Availability | Reviewers have reported limited menu options |
The Johri Jaipur Location, Contact and Opening Hours
| Detail | Info |
|---|---|
| Address | Lal Haveli 3950 and 4033, Johri Bazar, Pink City, Jaipur |
| Phone | +918905551681 |
| Hours | Daily, 1:00–5:00 PM and 7:00–11:30 PM |
| Website | thejohrijaipur.com |
The Johri Jaipur Courtyard and Restaurant Interior
The hotel suites overlook a quiet inner courtyard, and the setting is heritage-style. Gourmet Traveller mentions a 60-year-old frangipani tree at the restaurant entrance and saffron-striped banquettes. The Pukhraj Lounge, with its Rousseau-like murals, is a popular spot for afternoon chai or drinks.
The Johri Jaipur Hotel and Owner
Siddharth Kasliwal and Abhishek Honawar opened The Johri in 2020. The hotel has five suites, each named after a gemstone, and holds a MICHELIN Key.
Conclusion
The Johri Jaipur combines heritage architecture with creative vegetarian cooking. Come for Dal Baati 2.0, Sangri Ki Shammi and Hawa Mahal. Book ahead and check the current menu prices. For a refined veg meal in the Pink City, The Johri Jaipur is worth a reservation. Reviewers say the prices are above average but justified by the quality. Its elegant ambience and thoughtfully prepared dishes make it a great choice for special occasions and memorable dining experiences.
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Frequently Asked Questions
1. What is special about The Johri Jaipur?
It is a pure vegetarian restaurant in a 19th-century haveli that reimagines Rajasthani classics.
2. Is The Johri Jaipur good for families?
Yes, the vegetarian menu with Jain, gluten-free and vegan labels suits mixed groups. It is a fine-dining setting, so reserve in advance.
3. What are the prices at The Johri Jaipur?
Prices were not on the menu pages provided. Check with the restaurant for the latest rates. A 5% service charge and taxes apply.
4. Does The Johri Jaipur serve non-veg food?
No, the menu is exclusively vegetarian.
5. Where is The Johri Jaipur located?
In Johri Bazar, inside Lal Haveli, near Ghat Darwaza, Jaipur.
6. What are the opening hours?
Daily, 1–5 PM and 7–11:30 PM.
7. Who owns The Johri Jaipur?
Siddharth Kasliwal and Abhishek Honawar opened it in 2020.
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