Amroha is a historic city in Uttar Pradesh situated near the Ramganga River. It is famous for its Dholak, mangoes, and aromatic perfumes or Attar. The city is recognised for its Sufi traditions and refined craftsmanship. The skills of wood carving and Dholak-making have been preserved here for generations. Amroha’s old market, narrow lanes, and the aroma of spice and dry-fruit shops form an important part of its identity. Its composite Ganga-Jamuni culture becomes particularly visible during Eid, Holi, and other festivals. Nearby railway and highway connectivity links Amroha with the Delhi–Moradabad corridor. Under the One District One Cuisine Programme, Aam Panna, Aam Chutney, Sev, and Laddu have been selected for Amroha district.
Besan Laddu, Boondi Laddu, and Motichoor Laddu are particularly popular in Amroha. They are prepared using gram flour, Boondi, jaggery or sugar, dry fruits, and cardamom. The traditional sweetness and purity of Desi Ghee give Amroha’s Laddus their memorable taste.
Amroha’s name itself is associated with mangoes. It is believed that the word Amroha originated from Aamroha, reflecting the abundance of mango orchards in the region since ancient times. Amroha is famous for its large-scale mango production and exports. Mangoes grown here are exported to overseas markets, giving Amroha its historical identity as a city of mangoes. The fertile loamy soil and the climate of the Ganga-Yamuna region are highly favourable for mango cultivation. Mango-related units and orchards are primarily spread across rural areas such as Gajraula, Hasanpur, Dhanaura, and Joya, providing employment to more than 9,000 people.
Aam Chutney is an extremely popular product of Amroha, prepared using special mango varieties cultivated in the district’s fertile loamy soil and favourable climate. It is made using a balanced mixture of raw mango, mint, coriander, green chillies, and traditional spices. The chutney is known for its sweet, sour, and spicy taste. It is produced on a large scale as a cottage-industry product in rural areas such as Gajraula, Hasanpur, Dhanaura, and Joya. This chutney enhances the flavour of local meals and forms a distinctive part of Amroha’s culinary identity.
Amroha’s Sev gained popularity through the traditional namkeen makers of Joya, where its distinctive spice blend has been preserved for decades. Gram-flour dough is seasoned with carefully balanced spices, pressed into fine strands, and fried until crisp and golden. Its bold flavour, light crunch, and lasting freshness have made Sev a recognised speciality of Amroha.