Royal: this is Rajasthan, place of kings and their glorious pasts, in one word. Magnificent, intricate, grand palaces and splendid forts and colorful lifestyle greet you as soon as you enter this state. Royal food was served in gold and sliver and the number of dishes at one meal ran into hundreds. It was usually never possible to taste all the delicacies served.
The war-like lifestyle of its inhabitants and the availability of ingredients in this region influenced Rajasthani cooking. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum 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. Gram flour is a major ingredient here. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.
Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before, during and after the meal.
Churma, Halwa, Ghevar, Besan Chakki, Balusahi, DilKhushaal, Jhajariya, Palang Torh
Signature Rajasthani dishes
Daal-Baati, Tarfini, Raabdi, Bail-Gatte, Panchkoota, Chaavadi, Laapsi, Nukhti, Ghoogri, Dhungari Chhaachh
Typical Rajasthani Curries
Kicha ki sabji, Moranga ki sabji, Guwar fali ki saag, Beans ki sabji, Gajar ki sabji, Karela ki sabji, Raabdi, Vadi, Ker-saangri ki sabji, Khaddi, Makki ki raab, Makki ki saag, Kikoda ki sabji, Matar ki sabji, Aloo matar ki sabji,
Signature Rajasthani meat dishes
Mohan maans (meat cooked in milk), Laal maans (meat in red chillies curry), Safed maans (meat cooked in curd), Saanth ro achaar (pickled wild boar meat), Khad khargosh (wild hare cooked and roasted underground),