Welcome to the new home of A Chef's Tour. Bigger, bolder and tastier than ever.

Varanasi

Milk simmers gently in wide copper pans, spices bloom in sizzling ghee and kachoris puff golden in bubbling oil.

Salting Atlantic sardines
No. 042Salting Atlantic sardinesVaranasi, 2026, 5.20pm

01  Food tours

Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Varanasi.

No tours listed for Varanasi yet — check back soon.

03  Field archive

Archived photographs from our tours and the Varanasi food scene that tell you what the city actually tastes like.

Salting Atlantic sardines
No. 042Salting Atlantic sardinesBab Doukkala, 2026
Mint tea, poured slowly
No. 118Mint tea, poured slowlyDjemaa el-Fnaa, 2025
Charcoal smoke and tagine
No. 273Charcoal smoke and tagineMellah, 2024
Spice market, dusk
No. 057Spice market, duskRahba Kedima, 2026
Slow-cooked lamb, seven hours
No. 199Slow-cooked lamb, seven hoursRiad Zitoun, 2025
The souk before opening
No. 314The souk before openingSouk Semmarine, 2024
Flatbreads, still warm
No. 086Flatbreads, still warmBab Doukkala, 2025
Cumin and clay
No. 245Cumin and clayKasbah, 2026
Kitchen off the medina
No. 167Kitchen off the medinaDerb Dabachi, 2024
Riad courtyard, morning prep
No. 093Riad courtyard, morning prepSidi Mimoun, 2025

Kachori aloo at dawn, chena based sweets, malaiyo whipped over saffron milk, thandai spiked with pistachio. Banaras eats like the old temple town it has always been.

04  The pantry

  • Chena, fresh cheese pressed from milk for the city's sweets
  • Ghee, clarified butter poured over kachori and puri
  • Thandai spices, almond, fennel and cardamom for the festival drink
  • Malaiyo milk foam, whipped over saffron for the winter treat
  • Bhang, cannabis leaf paste blended into ceremonial drinks

05  In the kitchen

  • Frying kachori puris to a puffed bronze for the morning plate
  • Whipping malaiyo milk foam by hand in the cold hours before dawn
  • Blending thandai from almonds, poppy seeds and cardamom
  • Slow-cooking Banaras chaat toppings for the ghat-side stalls
  • Making paan parcels with betel leaf and sweet fillings

06  Eat this first

  • Kachori sabzi, spiced fried puri with a tangy potato curry
  • Malaiyo, saffron-and-cardamom flavoured milk foam served in earthen cups
  • Baati chokha, wheat balls with roasted aubergine mash
  • Thandai, chilled almond and cardamom milk drink
  • Banarasi paan, betel leaf parcel with sweet fennel and rose
Map of Varanasi

Field Guide

Our curated eating guide to Varanasi. Independent spots chosen by our local tastemakers.

Coming soon

08  Stories

Dispatches from the kitchens of Varanasi.

What happens inside a hammam kitchen

A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.

The bread that fed the medina

Field report

The bread that fed the medina

Learning to pour mint tea

Field report

Learning to pour mint tea

10  Field Notes

Quick field notes to help you get accustomed to Varanasi.

Field notes
No. 189Carving roasted mechoui lambMedina
1

Weather

Continental — brutally hot summers (45°C-plus in May), cool foggy winters (10°C nights), and short pleasant spring and autumn windows.

2

Currency

The Indian rupee (INR); cash almost everywhere in the old lanes; cards at mid-range hotels only. UPI works widely.

3

Language

Hindi and Bhojpuri; English coverage is limited outside guesthouses and tour guides.

4

Etiquette

The ghats are sacred — dress modestly, don't photograph funeral pyres at Manikarnika, and be respectful of the many rituals playing out at any time. Remove shoes when entering temples.

5

Getting around

The old lanes are walking-only — they're too narrow for anything else. Cycle-rickshaws and auto-rickshaws cover the wider city; Uber works but pickups near the ghats are impossible.

6

Prayer

Hinduism's holiest city — Ganga Aarti at Dashashwamedh Ghat every evening is the most public expression. Muslim, Buddhist, and Jain communities also have long roots here (Sarnath is nearby).