Cuisine

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Rajasthan Cuisines were influenced by the geomorphology & political conditions of the region. The availability of all types of food was a rarity here & the preservation of the food was the main criteria because of the desert conditions & war situations. Therefore Rajasthanis preferred food that could last for several days once prepared & could be eaten with out the need to heat.

Scarcity of water & lack of fresh green vegetables effected the Rajasthani cooking & resulted in a very different kind of cuisine. In the desert zones of Jaisalmer, Barmer & Bikaner, food that requires the minimum of water is prefer. The people use more of milk, buttermilk & clarified butter & liberal use of spices especially red chilly powder to compensate for the lack of water &fresh vegetables.

Dried lentils or beans from plants like sarigri, ker etc. are used more often. Gram flour is a major ingredient here & is used to make some of the fascinating delicacies like khata, gatta ki sabzi & pakodi. Lentils are also powdered to prepare mangodi, badi & papad. Bajia & corn are used over a large area of the state to prepare rabdi, kheechdi & rotis. Various fascinating chutneys are made from locally available spices like turmeric, dried mangoes, cori&er, mint, onion, ginger & garlic. The most fascinating Rajasthani recipe is the combination of dal or lentil, baati or baked wheat balls & churma or powdered sweetenedcereal.

Fascinating Rajasthan Cuisines varies from region to region with different castes & different regions having slightly different preferences. The people of Rajastan also prefer non-vegetarian food perhaps due to lack of easy availability of fresh vegetables. Fascinating Rajasthan Cuisines also comprises of a lot of sweet dishes.

The Kachchwaaha family of Jaipur is the originator of the delicacy called Safed Maans or white meat. The preparation is white in color & is prepared from white mutton. The curry is prepared from cashew nuts, almonds, fresh coconut kernel paste, white pepper & poppy seeds. Besides, Mishri Mawa, Kalak& & Ghevar of Jaipur are also very famous.

The region of Bikaner is famous for its spicy Aloo Bhujiya, Papads & Rasgulla. The region of Mewar or Udaipur is believed to have come up the form of barbecue called Sooley & Dil Jani. The region of Jodhpur is famous for Makhaniya Lassi, Kachoris, hot green masala chilies & Laddoos.

The region of Jaisalmer is famous for Laddoos, Pushkar for Malpua, Ajmer for Sohan Halwa, Alwar for Mawa & Bharatpur for Sweets made from milk.

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