From a single copper karahi over a coal fire to one of Hazaribagh’s most loved family destinations — Ramkripal has been serving honest, pure-vegetarian food for three generations. Every mithai is still cooked in small batches. Every thali is still plated by hand. Every cake is still baked the morning it’s served.
79Years of heritage
100%Pure vegetarian
12.5hOpen daily
₹500Average for two
✦ Cinematic experience · scroll to begin
A journey through Ramkripal.
Mithai · Restaurant · Bakery · Celebrations
One continuous scroll — from a single gulab jamun to a complete vegetarian feast and an elegant celebration finale.
Six dishes we've been making the same way for decades. Order them once — you'll understand.
Sweets · — Gulab Jamun style · Unsplash01
House signature
Gulab Jamun
Warm, soaked in saffron-cardamom syrup.
₹480per kg
Diamond-cut sweets · Unsplash02
House signature
Kaju Katli
Cashew fudge, diamond-cut, silver leaf.
₹1,200per kg
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House signature
Milk Cake
Slow-caramelised khoya, Hazaribagh-style.
₹620per kg
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House signature
Samosa
Flaky pastry, spiced potato-pea filling.
₹20per piece
Thali spread · Unsplash05
House signature
Special Ramkripal Thali
7 items: paneer, dal, sabzi, rice, roti, raita, sweet.
₹220per plate
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House signature
Paneer Butter Masala
₹240per plate
On the menu today
Gulab Jamun✦
Kaju Katli✦
Milk Cake✦
Paneer Butter Masala✦
Dal Makhani✦
Veg Biryani✦
Butter Naan✦
Thali✦
Chocolate Truffle✦
Croissants✦
Rasmalai✦
Doda Barfi✦
Paneer Malai Tikka✦
Custom Cakes✦
Mithai Hampers✦
Gulab Jamun✦
Kaju Katli✦
Milk Cake✦
Paneer Butter Masala✦
Dal Makhani✦
Veg Biryani✦
Butter Naan✦
Thali✦
Chocolate Truffle✦
Croissants✦
Rasmalai✦
Doda Barfi✦
Paneer Malai Tikka✦
Custom Cakes✦
Mithai Hampers✦
A day in the kitchen
How the day works
Four milestones between sunrise and closing — every one of them, every day.
Table spread · UnsplashStep 01
Procurement, 6 AM
Khoya arrives from the dairy in Patna. Cream, paneer, and ghee come from suppliers we have used for thirty years. Every delivery is logged.
Thali spread · UnsplashStep 02
Slow cook
Dal Makhani starts its twelve-hour simmer. Paneer is hand-pressed. The mithai copper karahis are pre-heated to the temperature three generations of cooks have settled on.
Sweets · — Gulab Jamun style · UnsplashStep 03
The cabinet, 10 AM
Doors open. Twelve kilograms at a time of every variety — fresh. By mid-afternoon the glass counter has a different shape to it.
Croissants · Olimpia Davies · UnsplashStep 04
The bakery, 5 AM
The oven is lit at 4:45. By 9 AM the croissants are laminated, the cakes are in the cooler, and the breads are on the shelf — and they stay until they are gone.
Behind the counter
Small batch, by hand
Photographs from the kitchen, the bakery and the dining room — the work behind every dish.
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A thali, plated by hand
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Morning breads
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Croissant, 7 AM
In their words
What regulars say
“
“The Dal Makhani tastes exactly the way my mother used to make it. I've stopped trying anywhere else in Hazaribagh.”
“
“They baked a 3-tier cake for my daughter's engagement — better than anything we could have ordered from Ranchi or Delhi.”
“
“Three generations and the quality has not moved an inch. You walk in, you know exactly what you're getting.”
The kitchen
Inside Ramkripal
Six frames from across the shop, the kitchen and the counter.
Table spread · UnsplashCounter · 10 AM
Thali spread · UnsplashRestaurant
Celebration cake · Unsplash
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Diamond-cut sweets · Unsplash
Reserve
A table is waiting.
Lunch is the loudest. Sundays are the longest. Reserve in advance and we’ll have your table ready.
