In the royal kitchens of Rajasthan, as well as most other states, food is a very serious business and raised to the level of an art-form. Rajasthani cooking was influenced by the war - like lifestyle of its inhabitants and the availability of ingredients in this region. Cooking here has its own unique flavour and the simplest ingredients go into preparing most dishes. Scarcity of water and fresh green vegetables have had their impact on the cooking in the desert areas of Jaisalmer, Bikaner and Barmer. Instead of water the women prefer to use milk, buttermilk and clarified butter. Dried lentils and beans from indigenous plants are used liberally. Gram flour is a major ingredient and is used to make delicacies like 'Khata', 'Ghatta-ki-Sabzi' and 'Pakodi'. Bajra and Corn, are used to make Rotis (Chappatis), Rabdi and Kheechdi, and various Chutneys are made from locally available spices like Turmeric, Coriander, Mint and Garlic. The war-like life style of the people of Rajasthan, necessitated food stuffs that could last several days. This resulted in a large variety of savoury snacks being developed - 'Daal-Moth', etc. These popular ready-to-eat munchies are now available in attractive, well-sealed packaging, all over North India - ideal for on-the-move snacking. Popular Main Dishes
Gram flour is a major ingredient here and is used to make some of the delicacies like Dal-Bati & Churma, Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state for preparations of Rabdi, Khichdi and Rotis. Muslim craftsmen have been known to celebrate Eid with great quantities of kebabs and pasandas, and with sevaiyan . Though the Rajasthani kitchen was able to create much from little, it had also to cater to different communities with their own ritual observances. Lassi
Natural yogurt is churned to remove the butter content for the making of Lassi or buttermilk a cooling summer beverage. Ker-Sangri on Bajara Roti
Dried lentils, beans from indegenous plants like sangri, ker, etc are liberally used. Gram flour is a major ingrediant here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. The daily food in Rajasthan typically comprises unleavened bread, made of wheat, barley, millet or maize. Rajasthani Dal-Bati-Churma
Daily food mainly comprises of dal-bati (cooked lentils and roasted balls of dough), accompanied by a variety of dried or pickled berries cooked in different ways. The picnic meal almost invariably consisted of dall-bati-choorma, usually cooked on site rather than carried in a hamper. The dall consists of a lentil curry; bati is a round ball of bread baked in a charcoal fire with clarified butter concealed within; choorma is a sweet dish made with bread bruised with jaggery or sugar and ghee. A variety of dalls may be cooked for the purpose, the bati could be made with wheat flour or millet or even a mix of maize and wheat flour (misi), and choorma came in an astonishing variety, several of which could be served together- the bread with which it was made again consisting of wheat or maize or millet, and combined with desiccated coconut, khoya, or even raisins and dry fruits. The taste, overall, is mild, with sweet and salty alternates, no chillies, but its fat content making it extremely calorific. Chapatti
The chapatti is a flat, unleavened bread. It complements both the texture and flavor of the food it scoops up, absorbing runny sauces, balancing strong flavors and smoothness. Frying Puris
Puris are delicious, fried wheat bubbles which have varied uses; as snacks, scoops for food and as a complement to hot spices.
Chutneys
Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. Perhaps the best-known Rajasthani food is the combination of dal - bati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available.
Sweet Dishes
Besides spicy flavours, each region is distinguished by its popular sweets. Most people from Rajasthan have a natural liking for sweets or 'Mithai' as it is locally called. People residing in Rajasthan prefer 'Jalebis' and 'Falda' with a large glass of hot milk in the morning. Each region has its own specialty. Laddoos from Jodhpur and Jaisalmer, Malpuas from Pushkar, Jalebies from most big cities, Rasogullas, bhujiya from Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Mawa Katchori from Jodhpur, Sohan Halwa from Ajmer, Mawa (Milk Cake) from Alwar, the list is unending.
Khud khargosh
Khud Khasrgosh (Hare or rabbit meat cooked in a pit) is a Rajput specialty during summer, when the hare is lean. The hare is skinned and stuffed with spices, wrapped in dough and finally in layers of mud-soaked cloth. The ambrosial result is meat perfectly blended with the spices and dough
Sula - Tender Morsels of Meat
In Rajput cuisine, sula refer to tender morsels of meat, the most prized being wild boar spare ribs(bhanslas), marinated in a mixture of dry yogurt, browned onions, garlic, ginger, coriander, red chilli, and kachri, a small pod which tenderizes meat and lends a particular sharp-sour flavour to many dishes. The marinated meat is smoked, spitted on skewers, and grilled over hot coals. Sulas are made of chicken, pheasant, mutton, or fish. Serving Or Eating Style / Traditions Eating Habits
The personal preferences of the people about food are very much varied. The Rajput warrior was not averse to hunting, killing game to put in his pot at night. The Vaishnavas, followers of Krishna, were vegetarian, and strictly so, as were the Bishnois, a community known for their passion to conserve both animal and plant life. Even among Rajputs, there were enough royal kitchens where nothing other than vegetarian meals were cooked. The Marwaris of course, were vegetarian too, but their cuisine, though not too different from the Rajputs, was richer in its method of preparation. And then there were the Jains too, who were not only vegetarians, but also the ones who would not eat after sundown, and whose food had to be devoid of garlic and onions which were, otherwise, important ingredients in the Rajasthani pot. The food is served by Rajasthani men wearing their traditional dress, and a mind boggling variety of dishes keeps appearing from the kitchen. Visitors sit on low stools and eat a genuine Rajasthani meal out of 'Pattals' (leaf plates). The service is excellent and the hospitality traditional, as you are persuaded to have another helping of every dish. |
