Rajasthani cuisine

From Wikipedia, the free encyclopedia

This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

edit this box

Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. The spice content is on the higher side, even by Indian standards. Rajasthanis also relish ghee which is an integral part of many of the preparations. The most famous dish would probably be dal-bati, which are spicy lentils with baked balls of wheat with lots of ghee. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan.

Besan-chakki is very popular sweet dish made of gram flour. Corn is a used in a lot of preparations both spicy and sweet. A popular sweet dish made of corn and milk is jhajariya. Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before the meal, with the meal, and after the meal! And typically there is no rationing. In fact guests are force fed with lot of affection, also termed manuhar or manvar. It is considered extremely rude to just lay the food on the table and expect guests to serve themselves.

Here is a partial list of characteristically Rajasthani dishes:

• dal-bati
• besan-chakki
• churma
• jhajariya
• gevar
• balusahi
• tarfini
• raabdi
• bail-gatte
• panchkoota
• chaavadi
• laapasi
• nukhti
• googri
• dhungari hui chaach

Here is a partial list of characteristically Rajasthani curries:

• Kicha ki sabji
• Moranga ki sabji
• Guwar fali ki saag
• Beans ki sabji
• Gajar ki sabji
• Karela ki sabji
• Rabadi
• Vadi
• Keri ki sabji
• Khaddi
• Makki ki raab
• Makki ki saag
• Kikoda ki sabji
• Matar ki sabji
• Aloo matar ki sabji

Here is a partial list of 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)