Home > Society > Food in India > Rajasthani Cuisine
Rajasthani Cuisine
Rajasthani Cuisine is known to be very delicious and yummy. Their food is usually spicy and makes use of loads of ghee, without which no dish is complete.

Share this Article:

Rajasthani Cuisine, Indian Regional CuisineRajasthani Cuisine has been influenced by Rajput and Brahmins as well as by its arid topography. It is a place known for its variety of lip smacking snacks. Rajasthani Cuisine consists of food that stays for long and requires less or no heating. Water scarcity has affected on their cooking. The cuisine of Rajasthan is a delectable blend of multipleregional cuisines such as Mewari, Marwari, Shekhawati and Bikaneri.

Features of Rajasthani Cuisine
A lot of ghee is a prerequisite to most Rajasthani dishes. Besan is another ingredient that Rajasthani people relish. Use of milk and milk products instead of water is unique to this part, as it curtails water consumption and adds that extra flavour to the dish. The people of Rajasthan have moulded their culinary styles in such a way that many of their dishes can be shelved for several days and served without heating.

Rajasthani Cuisine, Indian Regional CuisineCooking in Rajasthan has its own distinctive taste and the simplest ingredients go into the preparation of most dishes. Dried lentils and beans from indigenous plants are used liberally. The staple grains of Rajasthan are bajra and corn. The popular chutneys of Rajasthan are made from locally available spices like turmeric, coriander, mint and garlic.

Various Delicacies of Rajasthan
The signature delicacies of Rajasthan are "Dal Baati Churma" and "Kachori" to sweets like "Ghevar", "Imarti" and "Malpua". Dal Baati Churma and Bikaneri Bhujia have garnered both national and international popularity. "Bajre ki Roti" is very popular and healthy flat bread that is relished across Rajasthan. It is generally savoured with onions and "Lasun ki Chutney". This combination has remained a staple food for the locals.

A soup of legumes, flavoured with red chilli peppers, yogurt or milk and sometimes vegetables such as Okra, Jackfruit, Eggplant, Mustard or Fenugreek leaf are often eaten by the Rajasthani people.Rajasthani Cuisine, Indian Regional Cuisine

Marwari Cuisine of Rajasthan
Marwari Cuisine of Rajasthan comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.

There are a variety of Marwari recipes ranging from "Bharwan Gatte", "Arbi ka Khatta Shaak", "Chane Jaiselmer Ke", "Dahiwale Amrud", "Ker Sangri", "Papad Rolls", "Mooli Bajra Roti", "Lapsi" and many more.

Desserts of Rajasthan
Besides spicy flavours, each region is well known for its popular sweets. Rajasthan, being one of the big states of India, has many regions. Each region is known for its special sweets. Jodhpur and Jaisalmer are famous for "Laddoos", Pushkar for "Malpua", Bikaner for "Rasgulla", Udaipur for "Dil Jani", Jaipur and Alwar for "Mishri Mawa" and "Ghevar", Jodhpur for "Mawa Kachori", Ajmer for "Sohan Halwa" and the famous "Jalebi" can be found in all cities of Rajasthan.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.