Flavours of Royal Rajasthan In India: Rajasthani Cuisine

Rajasthan – often considered as the “land of kings”, is one of the largest states located in the northwest part of India.

This royal state is well known for its rich heritage, art, culture and architecture. The lively part of Rajasthani culture is folk music and dance that has gained international recognition.

With royal palaces, glorious forts, vibrant festivals and most colourful bazaars Rajasthan is truly an exquisite destination for the tourist. Apart from beautiful places and elegant costumes, Rajasthan showcases its finest culture and traditions with the celebration of festivals. The spirit of the festivals is in the elaborate vegetarian feast that truly represents this royal state of India. 

Rajasthan generally has a tropical climate with most parts being desert. It features fairly hot temperatures over the most time of the year with extreme temperatures in both summer and winter.

The extreme climatic conditions, scarcity of water and vegetables has led to a unique cooking style and food habits of local people that is significantly different from other Indian cuisine.

Chickpea flour, split chickpea, dehydrated vegetables, dried watermelon rind, red chillies, milk and  buttermilk are the most common ingredients used to prepare dishes that have a longer shelf life than the dishes made with the fresh vegetables. Oil and red chillies are mainly used to preserve food and reduce the water requirement. 

The magnificent range of vegetarian dishes of Rajasthani cuisine:

Dal Baati Churma: Rajasthani meal is incomplete without this classic signature dish. Dal is a spicy lentil dish prepared with dried lentils and spices. Baati is a baked unleavened bread and churma is a sweet treat made with crumbled baati, ghee and jaggery. 

Bajre ki Raab: A refreshing fermented drink made with millet flour and yogurt. This is a staple in every Rajasthani household specifically during peak summer. It helps to combat heat waves and keep hydrated. 

Pyaaz Kachori: Popular savoury snack made with flour, onion and spices. It is a crispy and flaky deep fried pastry filled with spiced onion stuffing. It is a great starter as well and pairs well with a spicy green chutney. 

Kalmi Vada: deep fried munchies prepared with split chickpeas, spices and herbs. It is a great tea time snack.

Bajra ki Roti with Lahsun Chutney: Bajra roti is a gluten free flatbread made with black millet flour. Bajra is widely used in Khatiyawadi cuisine, Maharastrian cuisine. It is usually paired with accompaniment of lahsun chutney – a spicy chutney made with garlic, red chillies and other basic ingredients.

Pithod: chickpea flour and yogurt based curry. 

Ker Sangri: A spicy pickle prepared with dried berries and beans. Ker is a tangy and peppery wild berry and sangri is a long bean grown abundantly in desert areas of Rajasthan. 

Gatte ki Sabzi: A staple dish of every Rajasthani household. The speciality of this curry is that vegetables are not required to make it. This curry is made of steamed chickpea flour dumplings and a yogurt based gravy. It is best enjoyed with rice and roti. 

Tarbuj Ke Chilke Ki Sabji: A delicious dish made with watermelon rind. It pairs well with rice, roti or chapati. 

Rajasthani Kadi: Spiced yogurt based gravy that goes well with roti and paratha. Unlike kadhi from Punjabi cuisine, pakoras are not added to this version.

Mawa Kachori: An exotic dessert made with mawa (evaporated milk solids) and nuts. A crunchy and sweet crust filled with  nuts are deep fried and dipped in sugar syrup.

Ghevar: Disc shaped delicious dessert  made during festive season. This dish is traditionally associated with the Teej festival that is celebrated during July/August.