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Rajasthani Cuisine

Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. The spice content is on the higher side, even by Indian standards. Rajasthanis also relish ghee which is an integral part of many of the preparations. The most famous dish would probably be dal-bati, which are spicy lentils with baked balls of wheat with lots of ghee. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan.

Besan-chakki is very popular sweet dish made of gram flour. Corn is a used in a lot of preparations both spicy and sweet. A popular sweet dish made of corn and milk is jhajariya. Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before the meal, with the meal, and after the meal! And typically there is no rationing. In fact guests are force fed with lot of affection, also termed manuhar or manvar. It is considered extremely rude to just lay the food on the table and expect guests to serve themselves.

Here is a partial list of characteristically Rajasthani dishes:

dal-bati
besan-chakki
churma
jhajariya
gevar
balusahi
tarfini
raabdi
bail-gatte
panchkoota
chaavadi
laapasi
nukhti
googri
dhungari hui chaach

Here is a partial list of characteristically Rajasthani curries:

Kicha ki sabji
Moranga ki sabji
Guwar fali ki saag
Beans ki sabji
Gajar ki sabji
Karela ki sabji
Rabadi
Vadi
Keri ki sabji
Khaddi
Makki ki raab
Makki ki saag
Kikoda ki sabji
Matar ki sabji
Aloo matar ki sabji

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