About of food of Rajasthan Each region in India has its own traditional dishes and
specialities. In the royal kitchens of Rajasthan, as well as most other
states, food of Rajasthan is a very serious business and raised to the level of an
art-form. Rajasthani cooking was influenced by the war -like lifestyle
of its inhabitants and the availability of ingredients in this region.
Food Habits of Rajasthan
Food habits of Rajasthan are very indifferent. 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 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.
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Desserts in Food of Rajasthan Delectable Desserts are main part of food of Rajasthan.
Besides spicy flavours, each region is distinguished by its popular
sweets. Most people from Rajasthan have a natural liking for sweets or
'Mithai' as it is locally called. People residing in Rajasthan prefer
'Jalebis' and 'Fafda' with a large glass of hot milk in the morning.
Each region has its own specialty. Laddoos from Jodhpur and Jaisalmer,
Malpuas from Pushkar, Jalebies from most big cities, Rasogullas from
Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Mawa
Katchori from Jodhpur, Sohan Halwa from Ajmer, Mawa from Alwar, the list
is unending.
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Popular Dishes Main Dishes
Gram flour is a major ingredient here and is used to make some of the
delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are
used for Mangodi and Papad. Bajra and corn are used all over the state
for preparations of Rabdi, Khichdi and Rotis.
A soup of legumes, flavoured with red chilli peppers, yoghurt or milk
and sometimes a vegetable such as Okra, Jackfruit, Eggplant, Mustard or
Fenugreek leaf. The wealthy can afford to eat meat regularly, but many
abstain for religious reasons. Though the Rajasthani kitchen was able to
create much from little, it had also to cater to different communities
with their own ritual observances.
Chutneys Galore
Various chutneys are made from locally available spices like turmeric,
coriander, mint and garlic. Perhaps the best-known Rajasthani food is
the combination of dalbati and churma but for the adventurous traveller,
willing to experiment, there is a lot of variety available.
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