1. CUISINES
OF
RAJASTHAN

2. INDIAN FOOD
• The traditional food of India has been widely appreciated for its fabulous use of
herbs and spices. Indian cuisine is known for its large assortment of dishes. The
cooking style varies from region to region.
• For those who are in a lookout for variety, Rajasthan has a lot to offer. In fact, as you
travel from one part of the state to another, you'll find that every region has
something unique, which reflects in its food as well.

3. RAJASTHANI FOOD

4. Rajasthani cooking was influenced by both the war-like lifestyles of
its 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.
The cuisine of Rajasthan is primarily vegetarian and offers a fabulous
variety of mouthwatering dishes. Rajasthanis use ghee for cooking
most of the dishes. It is well known for its spicy curries and delicious
sweets.

5. THE FAMOUS COOKING STYLE
The cooking style followed in Rajasthan is based on the natural
climatic conditions of this desert land. There is scarcity of water and
fresh green veggies in the state of Rajasthan, which has an adverse
impact on its cooking. It is preferred to use milk, butter milk and
butter in larger quantities to minimize the amount of water.
The spice content is quite high in
comparison to other Indian
cuisines, but the food is absolutely
scrumptious.

6. COMMON
INGREDIENTS THAT GO
INTO COOKING
• Dried lentils and beans obtained from native plants like sangria
are used extensively in the preparation of Rajasthani dishes.
• Gram flour is the major ingredient in the making of a couple of
delicacies such as "pakodi" and "gatte ki sabzi".
• Powdered lentils are liberally used in the preparation of papad.
• Desi ghee is one of the most important ingredient.
• Rajasthanis are quite fond of chutneys, which are prepared using
different spices such as coriander, turmeric, garlic and mint.

8. DAAL-BAATI-CHURMA
• Dal-Bati-Churma is a complete dish and very popular in Rajasthan. Traditional
way to serve it is to first coarsely mash the Baati, then pour pure Ghee on top
of it. It is served with the daal (lentils) and spicy garlic chutney.
• "Dal-Baati-Churma", is a combination of three different food items - Daal
(lentils), Baati and Churma (Sweet).
• Daal- is made of lentils
and can be little bit spicy.
•Baati- baked or grilled balls
of wheat flour dough.
•Churma- is a sweet, made
of wheat flour, sugar and dry
fruits.

9. KADHI-PAKORI
A main dish made of buttermilk,
gram flour and various spices. Kadhi
pakori is a great vegetarian dish. Its
light and healthy and a staple for
people of Rajasthan. It goes well
with steam rice/ Plain Rice.

10. GATTE KI SABZI
A traditional Rajasthani dish made of Besan/Gramflour cooked in tomato
yogurt gravy. Basically a stiff dough of gram flour is made with spices and
salt and then one makes a sausage/ kebab shape (gatta) out of this dough.
Then the gramflour sausage/ kebab is boiled in water cut into smallpieces and
is sometimes fried post boiling. And then a nice thick yogurt and spices based
gravy is made and the gattas are simmered in the gravy. It goes well with
Missi Roti/ Tandoori Roti Gatte ki sabzi is another rajasthani delicacy.

11. GWAR KI FALI KA SAAG
This crunchy bean is low in
calories and popular throughout
India. The plant is extremely hardy
and grows easily even in drought-
like conditions.

12. KAIR SAANGRI
Also known as ker saangri.
Kair looks sort of like a
caper and Saangri is a kind
of bean very typical of desert
vegetation. The Ker is a
wild berry and Sangri is a
type of narrow bean wildly
grown in the desert regions.
They are soaked and then
cooked with various spices
and is a sort of a pickle.
Goes well as a side dish with
Bajraa Roti.

13. PAPAD KI SABZI
Very unique vegetarian dish
that is available only in this
region- The papad ki subzi is
made from papad. Papad is a
thin, crisp Indian preparation
similar to a cracker. It is
typically served as an
accompaniment to a meal in
India. The papad subzi has a
mild gravy. It is a main dish
and goes well with all kinds
of Indian breads.

14. MUNGODI KI SABZI
Mangodi is a kind of dried condiment and
a favorite of people of Rajasthan. These
are prepared using either split Green Gram
or split Black gram. It’s basically Sun
Dried Lentil Dumplings Curry.

15. CHAKKI KI SABZI
This is a unique dish, mainly
prepared in Jodhpur area but
a few restaurants across
Rajasthan serves this dish.
Its one of my favourite
rajasthani dishes. It tastes
like a mutton curry though
its absolutely vegetarian
made from wheat, maida
and besan. It is made into
pieces and cooked in
gravies, as you would,
vegetables.

16. LAAL MAAS
This is an awesome
meat (goat) dish. It is a
mutton curry made of
succulent pieces of
mutton, yogurt, hot
spices such as red
chillies, cumin, garam
masala etc. This dish
typically is very hot
and rich in garlic, the
gravy may be thick or
liquid and is eaten with
All kinds of Indian
Breads.

17. JUNGLE MAAS
This is a fabulous mutton dish. Semi dry,
not so spicy and goes wonderfully with all
kinds of Indian breads. Made of whole
spices and ghee (clarified butter) with no
water and cooked for hours- this is a
gorgeous curry.

18. SAFED MAAS
In this dish the meat is cooked
in a curd and cashew nut gravy.
This is a truly decadent version
of a Korma. It has a delectable
combination of spices such as
cardamom, cinnamon, cumin
and coriander seeds. Unlike
many Kormas it doesn't contain
any coconut, instead the
flavours are distinctly nutty,
somewhat sweet and delicious.
This is a main dish, its non
spicy and goes well with all
kinds of Indian Breads.

19. MOHAN MAAS
This is again a very distinct
meat preparation, where the
mutton is cooked with milk
& mild spices. It’s a thick
gravy infused with delicate
flavours of khus-khus
(poppy seeds), khoya,
lemon, cloves &
cardamom. This is a main
dish and goes well with all
kinds of Indian breads.

20. KEEMA BATI
Non-Vegetarian version on
Baati. Keema baati is a hard,
unleavened round ball made
of wheat flour and cooked in
clay oven (tandoor). It’s a
substitute for bread and has a
keema filling. Keema is a
mince meat cooked with
mild spices. Keema baati is
served with a spicy gravy
(Curry).

21. SOOLEY/ MAAS KA SOOLA
A soola has a sort of a
smoky flavour and is a
great entree/ starter. It goes
well with hari chutney
(Mint chutney).
Soola is a barbequed meat. Soola
can be made of mutton as well as
chicken. The meat is marinated
for hours and then barbequed in a
tandoor.

22. SNACKS

23. BIKANERI BHUJIA
Bikaneri Bhujia often simply
called Bhujia is a famous
crisp snack and is prepared by
using besan (gram flour) and
spices, originating from Bikaner.
Its other ingredients include moth dal,
salt, red chilli, black pepper, cardamom,
cloves , groundnut oil. The dough is
formed into a snack by pressing through
a sieve and deep frying in vegetable oil.
It is light yellow in colour.

24. PYAAZ KI KACHORI
This is sort of a crispy puff pastry (round shaped) stuffed with onion and
potatoes. These kachoris originated in Jodhpur but are today popular
throughout Rajasthan. Steaming hot pyaz ki kachoris or aloo pyaz ki
kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris,
they are eaten with sweet and spicy tamarind chutney.

25. MIRCHI VADA
Mirchi Vada, is a spicy Rajasthani snack made of chili (Mirchi)
huge-thick ones stuffed with savoury potato filling, served hot
with tomato sauce or occasionally with mint and tamarind
chutney. A mirchi vada is a sort of a stuffed chilli cutlet.

26. MIRCHI KE TIRPORI
Diced chillies in a tangy gravy to be taken
along with any meal. Again this is a side
dish like the lehsun ki chutney.
The lehsun ki chutney is a simple yet delectable
dry garlic chutney that is a "must" in every
Rajasthani meal. This is usually relished with
bajra rotis and onions. Its very spicy so eaten in
small quantities like pickles.
LEHSUN KI CHATNI

27. SWEET 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 the meal, with the meal, and after
the meal! And typically there is no
rationing..

28. DOODH FEENI
This is a sort of very
thin slightly crunchy
sweet noodle made of
flour etc. Its garnished
with dry fruits like
almonds and
pistachios and either
eaten with a sugar
syrup or is dipped in
hot sweet milk.

29. GHEVAR
It is a disc-shaped sweet made from
Paneer (cottage cheese), oil, flour and
sugar syrup. There are many varieties of
Ghevar, such as plain, mawa and malai
ghevar. It is a honeycomb shaped delicacy
made using plain flour and ghee.
Ghevars are usually large in size, squares
or rounds and are either sweetened with
syrup or served topped with sweet raabdi
or thickened milk. They are earmarked
for some special rituals and festivals.

30. MISHRI MAWA
A very delicate sweet. Its a much
softer version of milk cake/
kalakand. Made by cooking milk on
a very flame for long hours with
sugar, cardamom, nuts etc.

31. BESAN KI CHAKKI
It is basically a Chickpea
Flour Fudge. Made by
cooking gramflour on a
very low flame for long
hours alongwith khoya
& cardamom powder
and then further adding
sugar. This is a much
softer version of besan
laddoo or maybe a cross
between daal halwa and
besan ladoo.

32. LAAPSI
This is a unique
Rajasthani dessert
made of broken
wheat, ghee,
jaggery, nuts,
raisins and dried
fruits. Mostly
served in winter
months and has a
sweet porridge sort
of look and feel.

33. RAAB
This dish is loved by all during winters.
• Makki ki Raab : It can be called as
‘sour corn soup’. But unlike soups it is
followed after the meals. It is hot, sour
and tempting. It is prepared by mixing
and blending boiled corn with sour
butter milk (Chachh).
• Gur Raab, which is made up of Gur i.e.
jaggery. It is sweet and this too is taken
after meals.
• Bajre ki Raab: It is made of baajra flour
and buttermilk .

34. MAWE KI KACHORI
This is a crispy flaky puff pastry stuffed with mawa (dry fruits)
and dipped in sugar syrup. This is a sweet dish generally
consumed as a snack or dessert.

35. THANK
YOU
The Other Home
www.theotherhome.com
(Vacational Rental | Homestays | Outdoor Adventure)
Tel: +91-11-65028027 / 26225380
Email : info@theotherhome.com
(Travel Blog | Photo Blog)