Kota, located in Rajasthan’s Hadoti region, is known in many parts of the world for its local culture and distinctive food traditions. Kota Kachori is a central part of that reputation, with demand across India and overseas. In an interview, Kamal Pathak, an operator of Jodhpur Sweets, explained the snack’s history and the qualities behind its flavor. He attributes an important part of its unusual taste to the particular character of Chambal water.
The business began in Kota in 1965
The business started in 1965, when the late Kundan Lal Ji Pathak, originally from Jodhpur, opened Jodhpur Sweets in Kota. The family also has an earlier connection with hospitality in Jaipur. Gulabchand Ji’s grandfather, the late Jagdish Ji, laid the foundation of Jagdish Hotel there and began the property with 65 rooms. The family later built the Kota venture under the Jodhpur Sweets name.
Pure oil, asafoetida and spices define the flavor
The kachori is fried in pure peanut oil. The purity of the oil and the balance of its spices are central to its identity. The asafoetida must be completely pure, while the mixture also includes black pepper masala, different types of garam masala and other pure spices. The resulting flavor is described as unavailable elsewhere in India in the same form.
Ordinary kachoris are found in many parts of India, but the Kota version is distinguished by the complete combination used to make it. The stated recipe gives importance not to one spice alone, but to the combined role of water, oil, asafoetida and the other spices.
From breakfast to family hospitality
Kota Kachori is not limited to the morning meal. It is specially included at picnics, weddings, small gatherings and large functions. When guests visit a home, they are first welcomed with Kota Kachori or Jodhpur’s pyaaz kachori. The dish is therefore part of both everyday eating and local hospitality.
Serving it across so many occasions shows that it is more than a snack bought from a shop. It is woven into daily meals, festive occasions and the way guests are received.
That demand is not confined to one setting. The same snack appears at breakfast, social events and guest welcomes, helping it remain visible in local food culture while gaining attention beyond Rajasthan.
From a shop to showrooms and branches
When Jodhpur Sweets began in Kota, the city was known as an industrial hub. The original shop eventually became a large showroom, while the legacy moved through successive generations. Branches now operate in both Kota and Jodhpur. The story that began in 1965 is therefore being carried forward in Kota and Jodhpur.
Gulabchand, Arun and Kamal represent the second generation and operate the business. Sahil, Tanay and Kartik from the third generation have also taken on full responsibilities. The second and third generations show that the enterprise is now a shared family operation.
The Jaipur hotel connection and the Kota sweet shop together show the family’s longer background in food and hospitality. The growth from a shop to a showroom and then to branches forms another stage of that history.
