Indore’s love affair with food is long and legendary. And you can experience the diverse flavours at the century-old Sarafa Bazaar, which comes to life after 8 pm every day.

Generations of tweaking and perfecting classic recipes have led to Sarafa Bazaar being the heart of street food culture in Indore.

About 50 different dishes are available here. Some of these are:

Poha Jalebi: This signature breakfast dish of the city is light and mildly spiced, served with crunchy, spicy missal.

Sabudana Khichdi: The popular Indian dish is made from tapioca pearls, potatoes, peanuts, and spices.

Garadu: A variety of the humble yam, fried to perfection and sold on pushcarts, this crisp snack is topped with spices, chillies, and lemon juice. Khopra Patties: Potato balls with a core of stuffed coconut, are fried right in front of customers, and served with tangy tamarind chutney.

Bhutte ki Kees: This melt-in-your-mouth dish is a seasonal speciality made from shredded corn, cooked with milk, coconut, and spices until it achieves a smooth, moist texture.

Malpua: Thin pancakes made from flour, khoya (milk solids), and semolina, deep-fried and dunked in sugar syrup, often served with rabdi to create a decadent dish.

Dal Bafla: A close cousin of the Rajasthani dal baati churma, the bafla is an oven-baked ball made with wheat and semolina, which is crushed and dipped in ghee before being served. A light dal, churma, coriander-mint chutney and mango pickle accompany the bafla.

Egg Benjo: Egg Benjo is made from an omelette, crisp and red with chillies, nestled in a warmed bun that melts in the mouth.

Jaleba: A king-size jalebi fried in desi ghee, the jaleba is large and crisp on the outside, soft within, and soaked in sugar syrup.

Ratalu: A winter speciality of chunks of purple yam deep-fried to a uniform golden-brown, and generously smothered in red chilli powder. Hapus ice cream with shrikhand: A scrumptious dessert featuring saffron-flavoured shrikhand with pistachios and cashews, served alongside traditionally made Alphonso mango ice cream.

Doodh chana and namkeen: A standout snack of kabuli chana, soaked in milk for several hours before it is fried and spiced.

Kaanji vada: A sour-savoury twist on dahi vada, where plump vadas are soaked in tangy kaanji.

Petha Paan: In this unique paan, cashew, almond and gulkand (rose jam) are encased in a thin layer of green petha, held together with a clove. Indori shikanji: This dish is made of milk and dry fruits with just a hint of tanginess from the mattha (buttermilk), and has a dewy sweetness to it.