Our Story
From a Sargodha kadhai to Lahore's finest spiral.
In 1962, Mohammad Pervaiz created the recipe for Grato Jalebi in Sargodha. He freed the jalebi from its traditional contents and process — working with nothing more than fine wheat (maida), yeast and water, then flooding the thick, crisp, golden-brown coils in sugar syrup. Delicious, crunchy, finely flavoured Grato Jalebi was born.
His son, Mohammad Idrees, carries the business forward with new techniques from Lahore — in the plot next to Pak AIMS College, Gulberg, near Centre Point. Today the same genuine recipe, delightful and crunchy, is served fresh at two dedicated Grato Jalebi shops in Lahore.
Small batches only
We would rather sell out than serve a spiral that has been sitting for an hour.
Ingredients you can name
Flour, yoghurt, ghee, saffron, cardamom, sugar. Nothing else goes in the kadhai.
Built for Lahore
Late nights, chai tables, mehndi trays — our menu is shaped by how this city eats.
Fresh, hot, crispy, sweet, authentic and irresistible.
Our Story
Tradition inevery spiral.Grato Jalebi began with one belief: the jalebi deserves the same reverence as any fine dessert. Not a street-corner afterthought — a ritual.
Our batter ferments overnight. Our syrup is perfumed with saffron and cardamom. Our samosas are folded by hand, batch after batch, so the one you bite into left the oil minutes ago.
Classic taste, held to a modern standard.
How it's made
From batter
to bite.
The Mix
Flour, yoghurt and time. Our batter ferments overnight until it breathes.
The Spiral
Piped free-hand into the oil — every coil is drawn, never moulded.
The Fry
Ninety seconds in shallow ghee at the exact temperature that makes glass.
The Syrup
A short saffron-and-cardamom bath. Long enough to sweeten, short enough to stay crisp.
The Perfect Bite
Boxed hot and handed over within minutes. Crisp outside, syrup inside.
Customer Love
Word on
the street.
“Never eat such a delicious jalebi always love to eat Grato Jalebi.”
Mian M.Shahbaz Sharif
DHA Phase 5
“The only jalebi in Lahore that still crackles when it reaches my house.”
Hamza S.
Bhatta Chowk
“We order the evening combo every Friday. It has become a family ritual.”
The Qureshis
Johar Town
“Sugar free jalebi that my father can actually eat. Unreal.”
Nida A.
Bahria Town