Rajasthani food has been influenced by the dearth of vegetables and water in this arid state. The hunting expeditions of the rich and the lifestyle of local warriors has given rise to a whole range of innovative dishes and ingredients that can last for several days. The use of dried lentils, beans, milk and buttermilk is common in cooking. Oil and red chillies help preserve the food and reduces the need for water. Each region of Rajasthan has its own trademark dish.
FAMOUS FOODS:
1. Dal baati churma
This is the state's classic signature dish. Baati is hard, unleavened bread cooked in the desert areas of Rajasthan. Baati is prized mainly for its long shelf life, plus it requires hardly any water for its preparation. It is always eaten with dal (lentil curry). The dal is made of lentils while churma is a coarsely ground wheat mixture crushed and cooked in ghee and jaggery or sugar.
2. Gatte ki subzi
Most of Rajasthani cusine came to fruition as a result of the arid conditions. For this dish you don’t need any fresh vegetables and that’s its speciality. This curry is made with gram flour dumplings (steamed and lightly fried) and tangy gravy made up of tomato, buttermilk and spices. It’s best enjoyed with rotis (Indian flat bread) and rice.
3. Laal maans
In this predominantly vegetarian state, the most famous non-vegetarian dish is laal maans. Laal maans literally means ‘red meat’ and the dish got its name because of its red color. Traditionally, laal maans used to be made with wild boar or deer. Today, it consists of marinated spicy mutton curry cooked on a low heat in a fiery sauce of red chillies, garlic paste, sliced onions and curds. A must-try for meat eaters.
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