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Rajasthani Cuisine
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Each region in India has its own traditional dishes and
specialties. In the royal kitchens of Rajasthan,as well as most other
states, food was very serious business and raised to the level of an
art-form. Hundreds of cooks worked in the stately palaces and kept their
recipes a were passed on to their sons and the rest were lost for ever. It
became a matter of great prestige to serve unusual dishes to guests and the
royal cooks were encouraged to experiment.
The finest cooking in India was derived from the Mughals and did influence the royal kitchens of India,as did European cooking. But the common man’s kitchen remained untouched, more so in Rajasthan. Cooking here has its own unique flavour and the simplest, the most baxid of ingredients go into the preparation of most dishes. 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
Perhaps the best known Rajasthani food is the combination of Dal bati and churma but for the adventurous traveler,willing to experiment, there is a lot of variety available. Besides spicy flavours, each region is distinguished by its popular sweet-ladoos 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, Sohan Halwa from Ajmer, Mawa from Alwar Tilpapadi from Beawar……. Rajasthani Cuisine
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The
tales of how cooks tried to impress their guests by presenting at least one
unforgettable item on the menu have now become legends. The monthly budget
ran into lakhs of rupee and the royal guests were treated to such delicacies
as stuffed camels, goats, pigs and peacocks .It was
perfectly normal to have live pigeons and other birds fly out of elaborately
decorated dishes. The food was served in gold and silver utensils and the
number of dishes at one meal ran into hundreds. It was usually never
possible to taste all the delicacies served.
water
and prefer, instead, to use more milk, buttermilk and clarified butter.
Dried lentils, beans from indigenous plants like sangri ,ker etc. Are
liberally used. Gram flour is 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. Bajra and corn is used
all over the state for preparations of rabdi, kheechdi, and rotis. Various
chutneys are made from locally available spices like turmeric, coriander,
mint and garlic.