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Tourists, apart from visiting the significant landmarks of the state, are also keen on tasting the different dishes of the places they visit. The reflection of Rajasthan's rich culture can be seen in the cuisines of Rajasthan. The cuisines of Rajasthan have a magnificent range of unique, colourful and spicy dishes. The dishes of Rajasthan have become so popular all over the country that many Rajasthan food festivals are arranged. The food style of this desert state is influenced by the robust lifestyle of the Rajputs, and also by the geography of this largely dry region. For example, the scarcity of water and green vegetables has had its effects on the cuisines of Rajasthan.
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.
Dal-Baati Churma
Dal-Baati Churma is the most favourite cuisine of Rajasthan. Churma is a delectable sweet-dish prepared on the special occasions. It has a combination of panchmel dal or simple dal and the baati. The dal has five varieties of lentils, slowly cooked over the coal and tempered with ghee, spices and dry red chilies. The baati is a ball made from wheat, which is steamed, baked, fried and delicious.
Pickles and Papads
The main course of a typical Rajasthan meal must be accompanied by the pickles and chutneys. The chutneys like lehsun ki chutney, tamatar ki launji, aam launji, pudina ki chutney and imly ki chutney have deliciously tangy tastes and excellent digestive properties. The masala papads, moong dal papads, pakodis, badis and mangodis are used in many dishes, instead of vegetables, to spice up the main course.
Delicious dishes
The unique soups like dai shorba and tamatar shorba are served as the starters. Some of the popular cuisines of Rajasthan are:
Ker Sangri (made from ker and sangrita, the local beans cooked in the buttermilk with raisins and spices)
Mangodi Alu ki Shak (a dish of dal dumplins and potatoes)
Jaisalmeri Chane (chick peas cooked in the sour gravy)
Besanwali Bharwan Mirch (big green chilies with the stuffing of gram flour and spice mixture)
The combination of gram flour (besan) and yoghurt is used to prepare the traditional gravies. Kadhi and gatte ki subzi are the best examples of such combinations.
Spicy dishes
The lack of fresh herbs and condiments are the reasons behind the restricted use of these in the Rajasthan cuisines, which sees remarkable use of spices in the dry, powdered form. Red chilies in Rajasthan are popular all over the world. They are used whole or in the powdered form. Other commonly used spices are powdered turmeric, coriander seeds, cumin seeds, fenugreek seeds, garlic, dried ginger, nigella seeds, fennel seeds, carom seeds, amchoor, cloves, mustard seeds, asafetida, kasuri methi, cardamom, cinnamon, etc.
Sweet traditions
The sweet dishes are never called as 'dessert' in Rajasthan, because they are had before, with or after the meal. Halwa-puri is a very famous combination. The sweet dishes are characterized by the abundant use of ghee. Halwas and chakkis are very essential cuisines on most of the festive occasions in Rajasthan. The state is also known for its various types of laddus such as dal ka laddu, motichur ka laddu, gaund ka laddu and besan ka laddu. Some of the popular sweet dishes in Rajasthan are churma, ghevar, balusahi, besan chakki, kheer, palang torh and jhahariya.
Some of the popular meat dishes in Rajasthan are mohan maans (meat prepared in the milk), safed maans (meat prepared in curd), laal maans (red chilies curry of meat), khad khargosh (wild hare cooked and roasted) and saanth to achaar (the pickle of wild boar meat).
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