RAJASTHAN CUISINE

Although you can get all types of Indian / continental food in the hotels but it will be advisable to taste the local food at Rajasthan which is uniquely Rajasthani.

In the royal kitchens of Rajasthan the preparation of food was unique and the method through its Chefs was passed on to the Chefs of the semi states and branded hotel companies.

Rajasthani cooking was inclined to barbarian lifestyle where mostly vegetarian food was prepared and cooked in such a style that could last for several days. Scarcity of water and of fresh green vegetables and availability of local particular ingredients have their mark on the food and its preparation.

Thus in the desert belt of Bikaner/ Jaisalmer you will find more use of milk, butter milk
etc. Ghee( Clarified Butter), red dry chillies, dry garlic are mostly used and the food is generally spicy in Rajasthan unless asked otherwise.

The following are the names of the best relished dishes which are uniquely from Rajasthan -

a. Combination of Dal, Bati and Churma (which is lentil, baked wheat ball and powdered cereal)

b. Bajri ki Roti ( which is hard bread prepared from a cereal called Bajra)

Some of the dried sweets are also famous in this region.