Each region in India
has its own traditional dishes and specialities. Rajasthani cooking
was influenced by the war -like lifestyle of its inhabitants and the
availability of ingrediants in this region.
The people of Rajastan also prefer non-vegetarian food perhaps due
to lack of easy availability of fresh vegetables. Rajasthani
Cuisines also comprises of a lot of sweet dishes
In the desert zones of Jaisalmer, Barmer and Bikaner, food that
requires the minimum of water. They Prefer more of milk, buttermilk
and clarified butter and liberal use of spices especially red chilly
powder to compensate for the lack of water and fresh vegetables.
 Ker-Sangri on
Bajara Roti |
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Dried
lentils or beans from plants like sarigri, ker etc. are used
more often. Gram flour is a major ingrediant here and is used to
make some of the delicacies like khata, gatta ki sabzi, pakodi.
The daily food in Rajasthan typically comprises unleavened
bread, made of wheat, barley, millet or maize.
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Mughal inspired
Dishes |
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Mughals influenced the eating habits of the Rajput courts. From
the simple grilled meats served on leaves, the royal kitchen
introduced elaborate curries, kebabs and pulao's(rice prepared
with clarified butter, spices meat and vegetables) served on
silver platters. |
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Khud khargosh
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| Khud Khasrgosh
(Hare or rabbit meat cooked in a pit) is a Rajput specialty
during summer, when the hare is lean. The hare is skinned and
stuffed with spices, wrapped in dough and finally in layers of
mud-soaked cloth. The ambrosial result is meat perfectly blended
with the spices and dough. |
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Desert Cooking |
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food mainly comprises of daal-bati (cooked lentils and roasted
balls of dough), accompanied by a variety of dried or pickled
berries cooked in different ways. |
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White Meat or
Safed Maans |
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The Kachchwaaha
family first originates the delicacy called Safed Maans or white
meat. The preparation is white in color and is prepared from
white mutton. The curry is prepared from cashew nuts, almonds,
fresh coconut kernel paste, white pepper and poppy seeds.The
region of Jaisalmer is famous for Laddoos, Pushkar for Malpua,
Ajmer for Sohan Halwa, Alwar for Mawa and Bharatpur for Sweets
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Dal-batti-churma |
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It is a Rajasthani
meal. Dal, or lentil curry, is served with Bhatti, a roundel of
stuffed flour that’s baked in a charcoal fire or oven.
Choorma is a sweet dish made with flour, jaggery or sugar and
ghee.
Bhatti comes in varieties acts as a substitute for rotis.. Batti
is made out of wheat, flour, millet or a mix of maize and wheat
flour, with loads of ghee. |
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Introduction
