The royal state of Rajasthan is also known  for exotic cuisine. Rajasthan cuisine is mouthwatering and lip-smacking. It is influenced by the geomorphology and political conditions of the region. There was not available all kinds of foods here. Also due to the desert conditions and war situations the preservation of Rajasthani food was the prime criteria. So, Rajasthani people preferred those types of food that could remain in good condition for several days. They preferred food once prepared and could be eaten for several days without the need of heat.
Scarceness of water and lack of fresh vegetables in Rajasthan effected cookery and cuisine of Rajasthan in a very different kind of food. Bikaner,Jaisalm er, Barmer, etc desert zones of Rajasthan. Here people prefer use of minimum of water due to scarcity of water. People use more of milk, buttermilk, clarified butter and curds rather than water. They use spices especially red chilly to prepare their vegetables or other dishes.
They use dried lentils, beans, sarigri, ker, etc to compensate fresh vegetables. They also use gram flour to make several delicacies like khata, gatta  ki sabzi, pakodi, etc. Gatta-ki-sabzi is very popular dishes of Rajasthan, India. They use lentil to prepare Daal. They use lentil powder to prepare badi, papad, and mangodi. Bajra and corn are also used in a large part of Rajasthan. Bajra and corn flour are used to prepare Keechari, Rabri, and Roti (Chapaati). They also use chutneys in their exotic cuisine. They use chutneys of locally available spices like dried mangoes, mint, chilly, turmeric, ginger, onion, mint, coriander, coriander leaf, garlic, etc. Daal, Baati and Churma are one of the most fascinating and lip-smacking dishes of Rajasthan. Daal is prepared with lentil and Baati is prepared by process of wheat balls, and Churma is powered sweetened cereal. Truly Rajasthani cuisine is lip-smacking and one must taste Rajasthan food during their tours and travelling here.
The cuisine of Rajasthan varies from region to region. Different regions of this state have slightly different preferences of their tastes. Despite vegetarian food Rajasthani people also prefer non-vegetarian foods. Perhaps reason is due to scarceness of fresh vegetables. Some of famous non-vegetarian dishes of the state are Lal Mass (Red Meat), Safed Mass (white meat), Murgo-ko-khaato (Chicken cooked in Curd), Khud khargosh, and Murg Achaar (Chiken Pickles). Sweet dishes are also very famous. Bikaner region is famous for Aloo Bhujiya, Papad, Mixture, Dalmoth, etc.
Some of lip-smacking cuisine and dishes of Rajasthan are:
- Daal Baati and Churma
- Lachhedar Paratha and Besan ki Missi Puri
- Ker Sangri and Bajra Ki Roti
- Puri with Gatta-Ki-Sabzi
- Chutney of Red Chilly and Coriander and Mint Leaves
- Khud Khargosh (Meat of Hare cooked in Pit)
- White Meat cooked with Almonds, Cashew Nuts & Coconut
- Spicy Lal Maas (Red Meat)
- Sweet Dishes like Ghewr, Rasgulla, & Churma
- Khewar Sweet, Camel Milk Tea & Pani Puri
- Jaipur ka Mishri-Mawa
- Sohan Halwa of Ajmer
|
