Cuisines of Rajasthan – Rajasthan Travel Guide

Rajasthan is not only famous for its famous Palaces and Forts, its also has the traditions food and dishes to offer. They also had a large variety of delicious foods items which is really yummy for the visitors along the parts of the world.

The cooking style of in Rajasthan is somewhat been styled to a war-like lifestyle of the mediaval era of Rajasthan where the dishes are particualy depend on the availability of ingredients in the region. The food at the same time can last for several days and could be eaten without heating. Just like in the Desert of Jaisalmer, Barner and Bikaner, the dishes are prepared and cooked with a little amount of water. As the cooks use more milk, buttermilk, and clarified butter that makes the food remains eatable after several days. his style also known as the Maheshwari cooking uses mango powder and asafoetida as substitutes for ingredients not abundant in the desert like tomatoes, garlic and onions.

One of the best known Rajasthani dishes is the mixture of dals (lentils), ati (baked wheat ball) and churma (powdered sweetened cereal). Another distict local Rajasthani dish is their curry. The color of their is brilliant red and not the usual brown or gold in color. Despite its red color, it is not as spicy as the curries we know. Each region too in Rajasthan is known for their sweets. In Jodhpur, Mawa Kachori is a favorite; in Pushkar, there are Alwar Ka Mawa and Malpuas; Rasogullas in Bikaner and Ghevar in Jaipur.

Most of the eating style habbits of Rajput are influenced from Mughals. Thay have a simple grilled meat which is served on leaves, curries, kebabs and pulao that are served on silver platters for the royalty. (Pulao is a rice dish prepared with clarified butter, spices, meat and vegetables.). Another dish is the Chapatti. Chapatti is flat unleavened bread looking like a spoon because it is used as a scoop for various foods. The next dish is called the Puris. These are tasty fried wheat bubbles that can be eaten as snack, scoops for food and as complement to spicy foods. During the summer time they used Lassi or Buttermilk as beverage made by churning the natural yogurt and removing the butter content of the drink.