Rajasthani cuisine

Rajasthani cuisine

Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.

weet Dishes

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"

Typical 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

Typical 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)


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