Cuisines of Rajasthan

Unity in diversity in India can be seen in the cuisines of India. Every states has its special cuisines. Every region has its special dishes. Similarly Rajasthan has its special dishes like : Gatte ki sabzi, Dal bati churma, Mawa Kachori, Ghevar, Mawa, Rasgullas, Malpuas etc.

Rajasthani food have been greatly influenced by the climate of the state and political conditions of the state. Because of the desert condition and scarcity of water, preservation of food is the main purpose. In desert area like Jaisalmer, Bikaner people use milk products rather than water. They use spices in their curries to compensate green vegetables. They use dried lentils and beans and make fascinating delicacies.

The cuisines of Rajasthan varies from region to region, and religion to religion. Gram flour is the main ingredient of their food. The region of Bikaner is famous for bhujiya, papad, ras gulla etc. Where as Udaipur is famous for barbecue. Jodh pur is famous for Makhaniya, kachori, masala chillies and ladoos. Pushkar is famous for Malpua, Ajmer for sohan Halwa. Similarly the preferences for the food of the different people is also different. Like Rajput, Vaishnav are vegetarian. Marwaris are also vegetarian but their way of cooking is a bit different from the Rajput. Jains are also vegetarian but they eat before sunset.

Rajasthani also like sweets in their word 'meethai'. The popular meethai of Rajasthan is jalebi and faluda. The laddoos of Jodhpur, dil jani of Udaipur, halwa of Ajmer, milk cake of Alwar, mishri, mawa, and ghevar of Jaipur, the list is unending.

A trip to the different places of Rajasthan gives us a wide variety of fgood food. Their staple food is roti , paratha not rice and curry. They like hot and spicy food similarly they definitely add sweets in their food.