Cuisine

 
cuisine

Like the state itself, its inhabitants and their rich culture, Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. The Rajasthani platter is a gastronomic delight and it is a part of today’s urban Indian culture to indulge in Rajasthani food festivals. The food style of this glorious desert state of India has been affected by the natural topography and indigenously available ingredients like most other civilizations of the world. A lack of leafy green vegetables, a pronounced use of lentils, pulses, legumes and the use of milk, curd and buttermilk in place of the water in the gravy marks the essentials of Rajasthani cuisine. Rajasthan Food is an experience to be cherished.

Scarcity of vegetables, bring out the art of preserving food in the form of Aachar, Murabba, Papad, badi and so on…

Dal-Baati-Churma:

 
cuisine

Dal, Baati, Churma is probably Rajasthan’s most favored and famous meal. Churma is a favorite sweet dish (made of coarsely powdered cereals) prepared to mark a special occasion or to honor a special guest. It is mostly had in combination with Panchmel Dal or simply Dal (five varieties of lentils slow cooked over coals and tempered with a generous helping of ghee, dry red chillies and spices) and Baati (balls made of wheat, thrice cooked- steamed, baked and fried).

Pickles and Papads:

 
cuisine

Pickles and chutneys of Rajasthan are famous accompaniments to their main fare. Tamatar ki Launji, Lehsun ki Chutney, Imly ki Chutney Aam Launji and Pudina Chutney are common tidbits that give a bland meal the tang required and have excellent digestive properties. Moong Dal Papads, Masala Papads, Mangodis, Pakodis and Badis are used instead of vegetables in many dishes.

Delicious Dishes:

Unique soup recipes such as Dai Shorba (a frothy yoghurt based soup) and Tamatar Shorba (tomato soup flavored with traditional spices such as cumin and coriander) are served at the start of a meal. The popular vegetarian dishes of the region include the famous Ker Sangri (a zesty dish made of ker and sangria- locally grown beans cooked in butter milk with spices and raisins), Mangodi Alu ki Shak (a dish of potatoes and dal dumplins slow roasted and cooked till soft in a gravy) Jaisalmeri Chane (chick peas cooked in a sour gravy) and Besanwali Bharwan Mirch (big green chillies stuffed with a gram flour and spice mixture, deep fried and cooked in a gravy). In this regard it needs to be mentioned that yoghurt and gram flour (Besan) combination is used extensively to create the traditional gravies. Kadhi and Gatte ki Subzi are apt examples of such dishes.

Sweet Delights:

People of Rajasthan are very fond of sweets. They celebrate every happy and memorable occasion in their life with sweets. Celebrating festivals means lots of sweets. There are variety of sweets and every district has its own delicacy. ladoos of Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan halwa of Ajmer, mawa of Alwar, and rasgullas of Bikaner, to name a few. Bikaner also has a whole range of other savories and snacks like the world famous Bikaner ki bhujia.

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