Rajasthani Cuisine









Rajasthani Cuisine comes from the royal state of Rajasthan and its royal heritage. Rajasthani Cuisine is unique and fascinating due to the extreme climatic conditions in the region, scarcity of water and rare vegetation. Royal warriors of the region loved hunting and ate variety of non vegetarian dishes with the meat after hunting. Since then meat and associated dishes are famous in this cuisine. However the vegetarian dishes of the cuisine also reflects the royal status and mouth watering food choice been into practice. Rajasthani Cuisine also boasts of a wide variety of savories and sun dried snacks. The Rajasthani Cuisine have moulded its culinary styles in such a way that many of its dishes can be shelved for several days and served without heating.

Scarcity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter and butter milk to compensate or reduce the water content while cooking. Here the food includes strong combination of spices, pulses, gram flour, dry fruits, yogurt, oils and ghee. Beans, dried lentils and legumes like gram flour, bajra and jowar form the main ingredients of many of the Rajasthani Cuisine dishes. Ghee is liberally used in preparing different Rajasthani dishes which are rich in spice and flavor. Rajasthani breads are made out of conventional staples of the region like corn, barley and millet which are grounded into flour. Breads are generally roasted in frying pans and served after adding ghee on each piece. Pickle’s are very popular and stored in every household in this region.

A few popular dishes in Rajasthani Cuisine are:

  • dal baati churma refers to the signature dish of Rajasthani Cuisine. This delicious platter comprise of a combination of three different items namely a spicy dal, a deep-fried baati and a mouth-watering and slightly sweetish churma cooked uniquely with different ingredients. The baati’s are baked flaky round breads made of gehu ka aata (wheat flour), rava (semolina), besan (Bengal gram flour), salt, milk and ghee that are typically served after dipping with ghee. The unsalted version of the baati’s deep fried in ghee are crushed and mixed with jaggery and sugar thus forming the churma. The dal item is prepared of five different dal’s namely chana dal (split Bengal gram), tuar (arahar) dal, moong dal (split green gram), urad dal (split black lentils) and whole moong (whole green gram) and referred as panchmel dal or panch kutti dal
  • bajre ki roti refers to a flat bread made of bajra flour
  • lahsun ki chutney refers to a dip / sauce made of garlic, spices and salt
  • panchmel ki sabzi refers to a curry made of combination of five vegetables with amchoor powder and spices
  • khichdi refers to a wholesome and healthy meal made out of rice and different pulses. Some nutritious preparations of khichdi are made using wheat, jowar and bajra in place of rice. It is often relished with curd, ghee and mango pickle
  • gatte ki sabzi refers to a popular curry of made of gram flour balls with the gravy being prepared of buttermilk and different spices
  • shahi gatte / govind gatte refers to a rich and popular dish with a gravy of fried besan dumplings that are stuffed with nuts
  • kadhi refers to a gravy preparation made with spiced yogurt based gravy that is thickened with gram flour
  • laal maas refers to a curry made of meat with liberal usage of red chillies relishes with roti and rice
  • mohan maas refers to a curry with juicy and tender meat prepared with mild spices and milk, comes with rich gravy seasoned with cardamom, lemon and khus khus
  • bhujia refers to a crispy snack made of besan (gram flour), moth beans and a mix of spices
  • pyaaz ki kachori refers to a savory dish made of deep fried puffy pastry stuffed with spicy onion that is usually relished with sweet and sour imli (tamarind) ki chutney
  • kalmi vada refers to a crispy and crunchy snack delicacy made of batter of chana dal, onion, coriander seeds, chillies and served with mint chutney
  • mirchi vada refers to  a spicy chilly cutlet made of chilly and potato stuffing relished with imli chutney or mint chutney or sometimes tomato sauce
  • balushahi refers to a sweet dish made of rounded dough’s of maida, ghee, sugar and milk that are soaked in sugar syrup
  • ghevar refers to a round shaped sweet dish made of flour, ghee, paneer and sugar syrup. Many types of ghevar’s such as plain ghevar, mawa ghevar and malai ghevar are very popular in festivals
  • jalebi / imarti refers to a non-dairy based sweet dish made of urad flour batter that is deep-fried in the shape of circular flower and then dipped in sugar syrup. Thin form is called as jalebi and thick form is called as imarti
  • gujia refers to a sweet dish where sweet dumpling of maida (refined flour) or suji (semolina) are stuffed with khova, coconut, roasted and grated dry fruits
  • kalaakand refers to a sweet dish made by thickened and solidified milk, paneer, sugar and dry fruits
  • gondh ke laddu refers to a sweet dish made of flour, gondh, sugar, dry fruits and grated coconut
  • laapsi refers to a sweet dish made of broken wheat, ghee, jaggery, dry fruits and cardamom powder
  • besan ki chakki refers to a sweet dish made of gram flour, sugar and dry fruits
  • seera / halwa refers to a sweet dish made of flour / semolina with sugar, ghee, cardamom and nuts
  • childa / chilla / chilwa refers to a pan cake / roti kind of dish made with gram flour
  • mangodi ki kadi refers to a curry made of moong dal flour dumpling in a yogurt based gravy