Rajasthan is one of the north-western states of India. It is the land of camels, sun, sand and royalty. It offers a visitor a wide range of places to see from forts, museums, palaces to natural wonders. Apart from that it is also known worldwide as the land of culture, traditions and cuisines. The richness of the food is unique to the state and well preserved over the ages.
Food of Rajasthan can be termed as tough and hot. It is comfort food after a long day at work – spicy sharp and sumptuous!
Find enclosed a list of must try Rajasthani dishes.
It is the penultimate dish, which is served at all occasions, weddings and festivals. Dal or lentil is the base ingredient for most Rajasthani dishes. The dal or lentil in this dish is a mixture of different dals, cooked with spices in clarified butter or ghee. It has a unique color and aroma to it.
Baati is baked, hard bread that is split into two and had after dipping in the dal and ghee. It is similar to a tough bun and can be plain or with sweet or spicy filling. Churma is an essential add on at lunch and dinner. The baati is basically crushed and cooked with ghee and sugar.
Since Rajasthan has a dry and desert climate, fresh green vegetables are not an essential part of the diet. Hence, gate ki sabzi or chick pea flour is used to make this dish. It is an essential part of a Rajasthani thali.
Gatte is a rich dish full of spices and the main ingredient being rolls of besan cooked with the vegetable and ghee. Its uniqueness is credited to its cooking process. It is generally served with dal bati churma and garlic chutney.
The lightness, taste and texture of the Ghevar found in Rajasthan cannot be matched anywhere else in the country. A high calorie sweet dish, it has unbeatable taste and flavor. Malai ghevar found in Jaipur is world famous and cannot be replicated at home.
Flour and fat batter is deep fried by a unique technique in ghee. Then it is soaked in sugar syrup and served with malai or cream on top. It is consumed mostly on the occasions of Teej and Makarsankranti.
The rich version is called Makhan Lassi, which has generous dollop of white butter in it. The locals like it very thick and creamy. If you really want to forget about dieting, have it topped with pistachios and saffron.
Laal Maans is a very hot mutton dish, known for being very spicy and having a rich red color due to the chilies’ in it. The spices in it have a touch of Sindh province to them.
It is usually made in a curry form and had with rice or bajra roti. The base ingredient for the curry is curd and is an old dish dating back to the cuisine of Rajput warriors. A lot of the dishes have the influence of the lifestyles of kings and queens in them.
Kachori is a golden brown deep fried snack, made with flour. It has both sweet and savory fillings. Pyaaz or onion as the name suggest has a filling of seasoned, mildy spiced onions in it.
It is the perfect comfort food for winters. It is broken into two and topped with a tangy sauce before serving. The Mawa kachori is filled with Khoya and dried fruits. It is a very high calorie rich dessert, soaked in sugar syrup before serving.
Mirchi Pakoda is a must have for all chilly lovers and all those ready for a challenge. It looks like an ordinary pakora or fritter, but the flavors hit you like a bang.
Long jalapeno chilies’ are stuffed with seasoned potatoes and then deep fried, after dipping in a chick pea batter. They are crispy, crunchy and enjoyed best with a group friends. They are generally served with a mint sauce.