Rajasthan is Famous for its Unique Cuisine

Rajasthan has an unusual diversity in its entire forms- peoples culture, costumes, music, manners, dialects, cuisine and physiography. The Rajasthani cuisine no doubt fulfils your palate leaving you to demand more and more. The mouthwatering, heavy and nutritious diet taken by Rajasthanis are world famous. Like the state itself, its inhabitants and their rich culture, Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes.



Each region in India has its own traditional dishes and specialties. In the royal kitchens of Rajasthan food was very serious business and rose to the level of an art form. Hundreds of cooks worked in the stately palaces and kept their recipes a closely guarded secret. Some recipes were passed on to their sons and the rest were lost for ever. It became a matter of great prestige to serve extraordinary dishes to guests and the royal cooks were encouraged to experiment.


Rajasthan Cuisine:

Cuisines of Rajasthan have been greatly influenced by the climate of the state as well as the war conditions, which were quite frequent. Because of inadequate water, lack of green vegetables and other problems associated with the climate, Rajasthani cuisine developed a style of its own, to suit the conditions. Long lasting food, not requiring any heating, evolved because of the frequent wars fought by the state. Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. Rajasthan Food is an experience to be cherished.

Referred to as 'the land of Kings', Rajasthan boasts of many a fine kitchen - both within the palaces and outside. Princely kitchens have produced many an incomparable and exotic delicacy of shikar (game) meat. The smoked Rajasthani kebab - sule - is bare-be-cued in about a dozen different ways. At the other extreme is Maheshwari Cuisine or the vegetarian cuisine of the Maheshwars of the Marwar or the Jodhpur area. All this forms the Culture of Rajasthan.

Main Dishes:

Gram flour is a major ingredient here and is used to make some of the delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state for preparations of Rabdi, Khichdi and Rotis.
A soup of legumes, flavoured with red chilli peppers, yoghurt or milk and sometimes a vegetable such as Okra, Jackfruit, Eggplant, Mustard or Fenugreek leaf. The wealthy can afford to eat meat regularly, but many abstain for religious reasons. Though the Rajasthani kitchen was able to create much from little, it had also to cater to different communities with their own ritual observances.

Desserts:

Delectable Desserts
Besides spicy flavours, each region is distinguished by its popular sweets. Most people from Rajasthan have a natural liking for sweets or 'Mithai' as it is locally called. People residing in Rajasthan prefer 'Jalebis' and 'Fafda' with a large glass of hot milk in the morning. Each region has its own specialty. Laddoos from Jodhpur and Jaisalmer, Malpuas from Pushkar, Jalebies from most big cities, Rasogullas from Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Mawa Katchori from Jodhpur, Sohan Halwa from Ajmer, Mawa from Alwar, the list is unending.

Chutneys Galore:

Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. Perhaps the best-known Rajasthani food is the combination of dalbati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available.