From golden deserts, majestic forts to a rich cultural heritage, such is the land of warriors.Rajasthan has always thrilled us, from the bright colors displayed against the pale backdrop of heat to the sparkling desert sand. Food forms an essential component while describing any place and it's often a reflection of its topography coupled with the socio-historical culture.
A large part of the state is inhabited by the Marawaris, who prefer vegetarian food. You can stumble across some of the most tempting shakahari bhoj in different parts of the state. Pyaaz kachori remains as one of my staple favourites. Known as the land of Rajputs, the state is evidently under a heavy influence of Rajput delicacies including fiery hot meat curries and mouthwatering desi desserts. Rajastani cuisine uses a lot of ghee. If you happen to be in Rajasthan anytime soon, don't miss out on dal baati churma, pyazz kachori, gatte ki sabzi, papad ki sabzi. For those who live on meaty delights, laal maas, safed maas, banjari gosht are a must try.
Rajasthan is a dry area, hence a lot of food preparations use less water and more of milk, curd, butter milk or cream as substitutes. This is peculiar to most of the Rajasthani delicacies and renders a special creamy texture to the food preparations. Rajasthanis are also heavily dependent on lentils, grains and gram flour. Apart from mutton and chicken, wild boar and hare are also used into preparing some of the most authentic and dangerously spicy curries.
Surprisingly, sweets are not an after meal affair in Rajasthan, rather they are served along with the main meal. Specific sweets are popular in each region - Mawa Kachori of Jodhpur, Rasogullas of Bikaner, Ghewar of Jaipur, Malpuas of Pushkar and so on.
A large part of the state is inhabited by the Marawaris, who prefer vegetarian food. You can stumble across some of the most tempting shakahari bhoj in different parts of the state. Pyaaz kachori remains as one of my staple favourites. Known as the land of Rajputs, the state is evidently under a heavy influence of Rajput delicacies including fiery hot meat curries and mouthwatering desi desserts. Rajastani cuisine uses a lot of ghee. If you happen to be in Rajasthan anytime soon, don't miss out on dal baati churma, pyazz kachori, gatte ki sabzi, papad ki sabzi. For those who live on meaty delights, laal maas, safed maas, banjari gosht are a must try.
Rajasthan is a dry area, hence a lot of food preparations use less water and more of milk, curd, butter milk or cream as substitutes. This is peculiar to most of the Rajasthani delicacies and renders a special creamy texture to the food preparations. Rajasthanis are also heavily dependent on lentils, grains and gram flour. Apart from mutton and chicken, wild boar and hare are also used into preparing some of the most authentic and dangerously spicy curries.
Surprisingly, sweets are not an after meal affair in Rajasthan, rather they are served along with the main meal. Specific sweets are popular in each region - Mawa Kachori of Jodhpur, Rasogullas of Bikaner, Ghewar of Jaipur, Malpuas of Pushkar and so on.
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