Rishikesh
Chotiwala Restaurant
Open Time : 09:00 am to 10:00 pm
Entry : free
Address : Chotiwala, Nai Sota, Har Ki Pauri, Haridwar, Uttarakhand, India
Website : https://www.dalhousieheights.com/
More Travel Tips from Rishikesh
Why to visit Chotiwala Restaurant
- One of Rishikesh's most renowned and well-liked eateries, located near Swarg Ashram.
- This restaurant serves North Indian, South Indian, Garhwali, Chinese, and many other international cuisines.
- It was established in 1958 and is currently run by a single family and their eventual successors.
- The noticeable feature of the establishment is the man who willingly allows people to snap selfies with him while he sits outside the eatery with a painted face representing himself as the Chotiwala.
- Chotiwala provides a fantastic dining experience at a fair price despite its popularity.
- Also, a recently constructed hall for events is available.
- The unique thali from North India is what makes Chotiwala Restaurant so well-known.
- Tourists are charged Rs 150 for a regular plate here. The cost of the special thali is Rs 295 at the same time.
Cost For Two: INR 500 (approx)
Cuisine: North Indian, South Indian, Garhwali, Chinese
Special Dishes: Punjabi Special Thali, Masala Dosa and Sweet Lassi
FAQ on Chotiwala Restaurant
What cuisine is available at Chotiwala Restaurant?
North Indian, South Indian, Garhwali, Chinese, and many other international cuisines are available.
How much does Chotiwala Restaurant charge for two people?
Chotiwala Restaurant charges INR 500 for two people.
What are the restaurant's signature dishes?
Specialties include Punjabi Special Thali, Masala Dosa, and Sweet Lassi, among others.
What are the nearby attractions close to Chotiwala Restaurant?
The nearby attractions include: Triveni Ghat, Vashishta Gufa, and Neer Garh Waterfall.
Special Tip
Foodies looking to branch out can try Garhwali fare such as kaafli (spinach in rice paste), singodi (dessert made of coconut and condensed milk), and aloo ke gutke (potato with roasted red chillies and jambu leaves).
By Mehrosh Shamim
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