Sikar sits in the heart of Shekhawati—the fresco-filled cultural region comprising Sikar, Jhunjhunu, and Churu—and is an easy, rewarding halt on any Jaipur–Bikaner (or Jaipur–Mandawa–Fatehpur) itinerary. The region’s arid climate shaped a frugal yet ingenious vegetarian cuisine: millet-based breads (especially bajra), robust lentil dishes like panchmel dal, and a mithai culture powered by milk, ghee, and sugarcraft. Beyond the thalis, Sikar’s main bazaar is dotted with sweet shops selling year-round favorites—kalakand, peda, besan barfi/chakki, laddoos—and seasonal icons like ghevar. Local directories and listings reveal the sheer density of mithai outlets in Sikar city and nearby towns, underscoring its reputation as a sweets hub in Shekhawati.

Nestled in the semi-arid expanse of northeastern Rajasthan, the Shekhawati region is a living museum of art, culture, and cuisine. Known for its ornate havelis, colorful frescoes, and warm Marwari hospitality, Shekhawati spans major towns like Jhunjhunu, Mandawa, and Nawalgarh. While most travelers are captivated by the grandeur of Shekhawati’s architecture, there’s another equally enchanting element waiting to be discovered — its cuisine. Here, food isn’t just a daily ritual; it’s a celebration of tradition, passed down through generations of Marwari households. The simplicity of ingredients like bajra (pearl millet), besan (gram flour), and ghee (clarified butter) transforms into soulful, wholesome dishes that tell stories of Rajasthan’s heartland.