Culinary
Delights of Rajasthan!
The royal kitchens of Rajasthan are quite famous for their mouthwatering
spicy food. Interestingly, hundreds of cooks worked in the stately palaces
and kept their recipes a closely guarded secret. Some recipes were passed on
to their sons and the rest were lost for ever. Within a period of time, it
became a matter of great prestige to serve unusual dishes to guests and the
royal cooks were encouraged to experiment. The food was served in gold and
silver utensils and the number of dishes at one meal ran into hundreds. It
was usually never possible to taste all the delicacies sewed.
The Nature of Rajasthan!!
The food in Rajasthan is especially made keeping in mind the geographical
nature of the state. 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.
Aroma of Desert Circuit!!!
The desert belt of Rajasthan including the Jaisalmer, Barmer and Bikaner,
cooks use the minimum of water to use more milk, buttermilk and clarified
butter. Dried lentils, beans from indigenous plants like sangri ,ker etc.
are frequently used. Gram flour is major ingredient here and is used to make
some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils
are used for mangodi, papad. Bajra and corn is used all over the state for
preparations of rabdi, kheechdi, and rotis. Various chutneys are made from
locally available spices like turmeric, coriander, mint and garlic.
From the Royal Kitchens!!!!
Apart from spicy dishes, you will find an exclusive range of delecacies
from each regions of Rajasthan like the ladoos of Jaisalmer, mawa kachori of
Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of
Jaipur, sohan halwa of Ajmer, mawa of Alwar, and rasgullas of Bikaner, to
name a few. Bikaner also has a whole range of other savories and snacks like
the world famous Bikaner ki bhujia.
