The cuisine of Rajasthan is primarily vegetarian and offers a
fabulous variety of mouthwatering dishes. The spice content is quite high in
comparison to other Indian cuisines, but the food is absolutely scrumptious.
Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well
known for its spicy curries and delicious sweets.
There is an enormous variety of sweets in
Rajasthan, which are relished and savored by all. In Rajasthan, the sweet
dishes are had before the meal, with the main course and after the meal unlike
other desserts. Therefore, sweet dish is never called dessert in Rajasthan.
When a guest arrives in the house of a Rajasthani, he/she is served food in a
proper manner. Self service concept is considered rude and thus it does not
form part of the etiquettes of Rajasthanis.
The cooking style followed in Rajasthan is based
on the natural climatic conditions of this desert land. There is scarcity of
water and fresh green veggies in the state of Rajasthan, which has an adverse
impact on its cooking. In the desert belts of Rajasthan, it is preferred to use
milk, butter milk and butter in larger quantities to minimize the amount of
water while cooking food.
Dried lentils and beans obtained from native
plants like sangria are used extensively in the preparation of Rajasthani
dishes. Gram flour is the major ingredient in the making of a couple of
delicacies such as "pakodi" and "gatte ki sabzi". Powdered
lentils are liberally used in the preparation of papad. Rajasthanis are quite
fond of chutneys, which are prepared using different spices such as coriander,
turmeric, garlic and mint.
Out of all the Rajasthani dishes, dal bati churma
is perhaps the best known. For those who are in a lookout for variety,
Rajasthan has a lot to offer. Infact, as you travel from one part of the state
to another, you'll find that every region has something unique, which reflects
in its food as well. There is a popular sweet of each region like Mawa Kachori
of Jodhpur, Rasogullas of Bikaner, Ghevar of Jaipur, Malpuas of Pushkar etc.
dumplings in a yoghurt base. But the dumplings can’t be
defined by a single flavour – made as they are from several varieties of seeds
(fenugreek, coriander, fennel and cumin), spices (ginger, cinnamon, chillies
and cloves) and crushed curry leaves. This dish is best eaten hot with plain
rice, to truly savour its taste. The Rajasthani version is different from the
kadhi served in other parts of North India, and in Pakistan. Here, it tastes a
little sweeter and thinner.
Punjab may stake its claim on lassi, but
the sweet lassi of Rajasthan is a blessing in the unforgiving summer. The
creamy saffron-flavoured version is popular in Jodhpur, and the more
adventurous may want to opt for the bhang lassi or bhang thandai in Jaisalmer,
which has a ‘government authorised’ licensed shop that offers mild and medium
versions for women, and medium and strong for men.
If you’re on a diet, you may opt for chaas
(buttermilk) instead, which doesn’t have as much malai and contains salt
instead of sugar.
So if you are looking for Marwari hotels and restaurants
you can visit Allindiayellowpage.com
to know more information about Marwari or
Rajasthani hotels in your area.