The Johri Jaipur
Hotel · Ward 121 ·
Elegant suites, organic vegetarian cuisine, cocktail bar, rooftop terrace
Information
3950, MSB Ka Rasta, Johri Bazar, Ghat Darwaza, Jaipur, Rajasthan 302003, India Get directions
Elegant suites, organic vegetarian cuisine, cocktail bar, rooftop terrace
3950, MSB Ka Rasta, Johri Bazar, Ghat Darwaza, Jaipur, Rajasthan 302003, India Get directions
"Housed inside a beautiful Jaipur haveli, the restaurant served a Baigan Ka Salan—fried, marinated eggplant in coconut and lemongrass gravy—that was among the best things I ate in 2025, eclipsing even my beloved train-station samosa." - Matt Ortile
"Set behind a carved door off Johri Bazaar in a 19th-century haveli, The Johri transforms Rajasthani resourcefulness into an elegant seasonal vegetarian menu—paan-patta chaat, truffle aloo tikki under a parmesan 'papad', dal Johri, tandoor-roasted soya chaap, jamun sorbet and mirchi ka halwa—served in an unhurried, heritage-rich dining room that doubles as a five-suite hotel and stages global events like the Handshake Speakeasy takeover." - Karina Acharya
"Rajasthan is home to some historic hotels, some luxurious hotels, and some unique, lovingly hand-crafted hotels. In the Johri it’s got all three. This spectacular building once went by the name Lal Haveli, and was the private residence of an eminent family of jewelers. Today it’s still owned by the family, as a hotel rather than a house, and it’s as exquisitely crafted as you’d expect a jeweler’s hotel to be." - Le Guide MICHELIN
"A vibrant Jaipur property known for its curated collection of Rajasthani arts and crafts, including hand-painted wilderness murals in the Pukhraj Lounge, and a standout vegetarian restaurant serving seasonally driven Indian classics such as chaats, biryani, and freshly made breads. A recent highlight was an international culinary exchange with a Greek island restaurant, underscoring its engagement with global food dialogues." - Rachel Chang
"A vegetarian restaurant housed in a restored 19th-century home that uses seasonal local produce to reinterpret regional classics, with dishes like amaranth-crusted dahi ke kebab, tandoor gucchi kebab, kathal nihari and playful street-food items such as golgappe and palak patta chaat." - ByArundhati Ail
