India is a land of abundant diversities. When the food of India is talked about, there is a large variety of options that can make one go completely bemused. Rajasthan’s cuisine is an integral part of Indian gastronomy. It encompasses the peppery tastes of Indian spices and the relishing sweetness of traditional sweet dishes. The cuisine of Rajasthan is highly influenced by the culture of Rajas and Maharajas. Lack of water in this region clearly has its influence on the food of Rajasthan, but it nowhere lessens the taste of the Rajasthani food.
Rajasthan’s cuisine offers a wonderful treat to the connoisseurs of food. In the olden times due to lack of vegetation and farming areas, the preference of Rajasthanis was the food that could last for a few days and does not need too much of water to be digested. Spices are given a very special place in Rajasthani cuisine. A wide range of chutneys and sweet dishes take the richness of flavors of Rajasthani food to a higher level. In Rajasthan, the sweets are eaten up not just in the end, but also before and during the meal along with the main course. The guests are served food with a lot of honor and respect in a requesting manner. The concept of self-service is not followed in Rajasthan; rather it is considered to be a sign of being ill-mannered. In Rajasthan, food is not considered something that just satisfies hunger, but it is a way to sit with the family and savor the freshly prepared piping hot food.
Dal Bati Churma
Dal Bati Churma is the signature Rahasthani dish that comprises of Bati, which is a type of bread, Panchmel dal, a spicy liquid dish made up of pulses, and Churma, which is a sweet powdery dish. Flaky round bread made up of wheat flour dough is baked over a tandoor or an electronic oven to prepare Batis. Sometimes they are steamed before being baked. The Panchmel Dal or lentil curry is prepared with a mixture of five types of pulses, cooked into desi ghee (drawn butter) added with a variety of Indian spices. For making Churma, the flour dough is prepared without putting salt in it, and the batis are made. The batis are then, deep fried into desi ghee. Later, these batis are crushed finely and powdered sugar is added to the crushed batis.
Gatte ki Sabzi
Gatte ki Sabzi is an all-ime favorite of Rajasthanis. It is a combination of the savory gravy prepared with buttermilk and crushed and raw Indian spices, and dumplings made with steamed gram flour and spices into it. Gatte ki Sabzi is relished with the Indian bread (Roti) or rice.
Kair Saangri ki Sabzi
One more dish that comprises of Indian spices and is usually cooked into the bucolic areas of Rajasthan is Kair Saangri ki Sabzi. It is mostly eaten in dry desert areas with Roti. Also known as Kair Sangri Kumaita, this Marwari dish is cooked in vegetable oil and raw acrid spices, reflecting the simplicity and patience of Rajasthani villagers.
Ghevar is one of the main sweet dishes of Rajasthan, which is made on the regional festivals of Teej and Gangaur. This disc shaped, crispy and porous sweet dish is the quintessence of Rajasthani cuisine. It is made with corn flour and ghee and kept in a mould while being cooked. It is served hot after being dipped into sugar syrup.
One can find all these Rajasthani food delicacies and much more in the various hotels and resorts in Rajasthan, especially the heritage hotels in Jaipur. If you are planning a holiday in India, make Rajasthan essentially a part of your trip. Dera Mandawa, a hotel in Jaipur is the best place where you can find not only the delicious Rajasthani food, but also a wonderful experience of the heritage of Jaipur.