Every Stall We've Actually Eaten At
Weekly notes on which street-food stalls fry to order, and which have been sitting out since nine.
What Counts as a Fair Price
Ask the price, then offer ten to fifteen percent under it if you’re buying half a kilo or more — vendors expect it and won’t be offended. Cooked food is a different rule: prices are fixed, and haggling over a plate of ragda pattice just slows the queue.
Which Stalls We Actually Revisit
Twelve Spice Stalls, Ranked by Turnover
The stalls nearest the entrance sell to tourists first — the best turmeric and kokum sit two rows back.
“We used to just say a stall was great. Now we say why — fried to order, high turnover, and the oil gets changed before eleven, not after.”
How to Actually Work the Market
Same twelve stalls, timed right instead of wandered.
Market Opens
Doors open inside the municipal building — stalls nearest the entrance sell to tourists first.
Arrive By Nine
Every spice stall is still fully stocked. This is the window locals actually shop in.
Work the Twelve Stalls
Ranked by turnover, not location — the busiest sell out first, so go there before the crowd does.
Market Closes
Stalls start packing up around 2pm; whatever’s left often gets discounted.