Cuisines of Rajasthan
Rajasthan, the land of colors and vibrancy, is a delight for travelers. 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. Besides its historic monuments, Rajasthan is also known for its mouthwatering Cuisine.
Cuisines of Rajasthan are predominantly vegetarian, having a wide variety. It is quite spicy. The ghee is the integral part of most of the preparations. The Dal-bati is the most popular dish of Rajasthan. The specialty of the cuisines of Rajasthan is the lack of green vegetables, abundant use of lentils, legumes and pulses. The milk, buttermilk and curd are used instead of water to prepare the gravy.
As you travel to Rajasthan, sample some of the famous Cuisine of Rajasthan such as dal-bati and Besan Chakki. Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking.
In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water and prefer and clarified butter. Dried lentils, beans from indigenous plants like sarigri, ker, etc are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad.
Bajia and corn is used at! over the state for preparations of rabdi, kheechdi, and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.
Serving Or Eating Style and Traditions
Eating Habits of Rajasthan
The personal preferences of the people about food are very much varied. The Rajput warrior was not averse to hunting, killing game to put in his pot at night. The Vaishnavas, followers of Krishna, were vegetarian, and strictly so, as were the Bishnois, a community known for their passion to conserve both animal and plant life. Even among Rajputs, there were enough royal kitchens where nothing other than vegetarian meals were cooked.
The Marwaris of course, were vegetarian too, but their cuisine, though not too different from the Rajputs, was richer in its method of preparation. And then there were the Jains too, who were not only vegetarians, but also the ones who would not eat after sundown, and whose food had to be devoid of garlic and onions which were, otherwise, important ingredients in the Rajasthani pot.