Category : cusine
Rajasthani cuisine (Hindi: राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, “paniya”and “gheriya” from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.
Rajasthan is also influenced by the Rajputs who are predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas.. The natives of the rajputi areas prefer to have a wide variety of chutneys made of turmeric, garlic, mint and corriander.
The culinary style of the region to a great extent shaped up according to the bellicose lifestyle of the natives. Unavailability of a variety of fresh vegetables, fruits and other ingredients and scarcity of water due to the arid nature of the region has profound effect on the cooking style of the locals, particularly those living in the desert pockets. Traditionally the locals preferred to prepare such items that could be retained for a few days and consumed without heating them. Paucity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter and butter milk so as to compensate or reduce the water content while cooking. Beans, dried lentils and legumes like gram flour, bajra and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is liberally used in preparing different Rajasthani dishes which are rich in spice and flavour. Although predominantly a vegetarian region, the influence of the Rajputs who savoured non-vegetarian dishes including game meat saw the evolution of several luscious non-vegetarian dishes such as laal maas, jungle maas, khad khargosh and safed maas.
Rajasthani breads are made out of conventional staples of the region like corn, barley and millet which are grounded into flour. Breads are generally roasted in frying pans and served after adding ghee on each piece. Of late wheat flour has replaced these traditional grains to some extent.
Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state. Every food enthusiast must have tasted them at least once. Your trip to Rajasthan is incomplete if you haven’t experienced their scrumptious dishes.