Rajasthani

The Rajasthanis who went on hunting expeditions ate the meat that they brought back home. Even today, their feasts boasts meat delicacies that are unique.

On the opposite end are the vegetarian Rajasthanis. Their food is normally cooked in ghee and is famous for it's mouthwatering aroma.

Dried lentils and beans are fundamental ingredients in the Rajasthani diet, since wheat and rice don't grow well in the desert. Gram flour and powdered lentils are also important ingredients in most recipies.

Bajra and corn are used all over the state for making rotis and other varieties of bread. In Rajasthan, bajre ki roti (millet bread) and lahsun ki chutney (hot garlic paste) combined with spring onions are the basic diet of the locals as these are believed to be safeguards against the hot winds. In the desert of Jaisalmer, Barmer and Bikaner, cooks still use very little water and instead use milk, buttermilk and clarified butter as alternatives.

The balance to using these milk products is provided by the appropriate use of digestives, especially asafetida, black rock salt, ginger and ajwain. The favored spices are fenugreek seeds, kasuri methi and aniseed.

A favorite sweet dish called lapsi is prepared with broken wheat sautéed in ghee and sweetened. Apart from the spicy delicacies, each of the regions of Rajasthan is distinguished by its popular sweet ladoos of Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan halwa of Ajmer, mawa of Alwar, and rasgullas of Bikaner, to name a few. Bikaner also has a whole range of other savories and snacks like the world famous Bikaner ki bhujia.

 



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