Each region in India has its own traditional dishes and specialities. 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. Eating HabitsThe 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.

Geographical Influence

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water and fresh green vegetables has all had their effect on the cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks make minimum use of water and prefer, instead, to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like Sangri, Ker etc are liberally used.

Main Dishes

Gram flour is a major ingredient here and is used to make some of the delicacies like 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.

A soup of legumes, flavoured with red chilli peppers, yoghurt or milk and sometimes a vegetable such as Okra, Jackfruit, Eggplant, Mustard or Fenugreek leaf. The wealthy can afford to eat meat regularly, but many abstain for religious reasons. Though the Rajasthani kitchen was able to create much from little, it had also to cater to different communities with their own ritual observances.

Chutneys Galore

Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. Perhaps the best-known Rajasthani food is the combination of dalbati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available.

Delectable Desserts

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 'Fafda' 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 from Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Mawa Katchori from Jodhpur, Sohan Halwa from Ajmer, Mawa from Alwar, the list is unending.

Regional Specialities

Dal-Bati-Choorma, made of butter, cereals and sweetened bread pudding of Jaipur is considered a specialty, cherished by all the Indians. Bikaner is famous for its sweets and bhujiya (salties) along with its papads, badis and on the non-vegetarian side, the lean mutton of the desert goats. Jodhpuri kachoris (puffed breads with stuffing) are either sweet (when stuffed with mawa) or quite tangy (when stuffed with hot green chillies and hot spices). Milk sweets of Bharatpur are not very commonly seen in markets but melt deliciously into the mouth. They are prepared by boiling milk for hours to such a consistency that it can be folded into little pancakes. Ghevar, a delicacy especially prepared during the Teej festival is quite popular. It looks like a round cake made up of white flour, which is then dipped into the sweetened syrup and is dressed cream and khoya. Kebabs and pasandas and sevaiyan, prepared especially during the Eid festival are an integral part of the Muslim dining table are have moved on from the Tonk and Loharu region to cover the whole of the state.

Common Dishes

Karhi, popularly known as khatta, is made up of buttermilk or yogurt mixed with chickpea flour, mustard seeds and crushed garlic cloves and it is said that longer it stays on the fire, the better it tastes. 'Gatte ka saag', made using freshly made dumplings of chickpea flour and 'badi ka saag' made using sun-dried moth-lentil dumplings along with 'khichra' a porridge of millets and moth lentils that are cooked along with water, a little spice and some ghee in combination with either jaggery or karhi form a staple part of Rajasthani diet. The hot red-chilli-and-garlic chutney (a type of tangy Indian sauce) 'raabori', millet flour cooked in buttermilk, which is believed to be an excellent coolant in the summers) are quite popular with the food. Sangri and ker (a hard desert berry) abounds in the preparation of Rajasthani meals as vegetables.

Though sweet preparations are few, Bikaneri sweet specialists are known all over the country for their delicious preparations. 'Seera', made of wheat flour in ghee and 'laapsi', a porridge made with desiccated grains of wheat are the common desserts of the state along with sweetened rice dressed with saffron and dried nuts and raisins.