Information about Food of Rajasthan

Rajasthani cuisine is characterised by plenty of spice, and bases itself on a vast range of grains and lentils, such as millet, maize, wheat and chickpeas — so much so that these form major ingredients in dishes other than breads too. Gatte ki sabzi, a Rajasthani favourite is for instance, made by frying cubes of chickpea flour dough, and then adding spices while cooking. A similar preparation known as badi ka saag is made with sundried dumplings of lentils mixed with spices. Karhi, a perennial not just in Rajasthan, but in fact almost all across Northern India, is a soupy curry-like dish based on yoghurt and chickpea flour, tempered with mustard seeds, garlic and red chillies. In addition to these, a vast array of dishes are made from local ingredients, such as gwarphali (clusterbean), sangri (a green pod which is dried before being used) and ker — the latter a small, berry-like fruit. All of these are accompanied by breads like purls, chapattis and bajre ki roti, and by khichra, a porridge of millet and moth lentils cooked with water, spices and ghee.

Rajasthani cuisine divides itself into further subtypes: Jain cuisine, totally vegetarian and which uses no onions or garlic; Marwari cuisine, also vegetarian, but with richer flavours and a lavish use of dairy products; and Rajput cuisine, a fiery style of cooking which uses meats. The Rajputs, the warriors of Rajasthan, were traditionally fond of shikar (hunting) and venison, marinated and cooked on a campfire, was a popular delicacy. Although wildlife conservation acts have to some extent reduced hunting, spicy meat dishes — now made of mutton or poultry-continue to be popular. These include soola, meat marinated in a mix of spices and grated kachri (a member of the cucumber family), cooked over live coals; lal maas, a spicy, literally red-hot mutton dish; and safed maas, a yoghurt-based mutton curry.

Eateries all across Rajasthan serve a variety of cuisines, ranging from continental food in places like Pushkar to excellent local fare. Many cities have their own regional specialities, which are worth a try – but do be wary of the almost ubiquitous bhang lassi, a concoction of yoghurt, iced water and bhang (cannabis); it can be too potent for most tourists. There have been cases of people being knocked out b and then by a glassful finding themselves waking up the next morning after having been robbed.