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Food of Rajasthan
The Rajasthani palate is influenced by the maharaja/warrior culture as well as the patchy availability of ingredients in this water starved region. Taking a chit out of the native Camel's diary, Rajasthani people historically gave preference to foods that could last for several days. Food is most often very spicy and a lot of emphasis is given to vegetarian cooking. There is an enormous variety of chutneys & sweet dishes available. For the Rajasthani, food isn't just something to be consumed; it's a formal event where the family sits down together and freshly prepared food is served piping hot! Here is our sampling of the some mouth-watering Rajasthan food.
Dal Bati Churma
Bati is flaky round bread baked over firewood tandoors or in an electric oven. Steamed Batis are also very popular. Batis are accompanied by Panch Kutti Dal and Churma. The dal (lentil curry) is cooked with ghee (clarified butter) and Indian masalas are added to it before serving. Often a large batch of Batis is made and part of the dough is left unsalted. This unsalted dough is then shaped into round Batis and deep fried in ghee. Later these deep fried Batis are crushed and sugar or jaggery is mixed into them to make a sweet dessert called Churma.
Gatte ki Sabzi
Gatte ki Sabzi is a popular and all-time favorite Rajasthani (Marwari) recipe with gram flour dumplings simmered in a tangy gravy made of buttermilk and spices. It is eaten with Rotis (Indian bread) or Rice.
Small golden brown discs of flour filled with spiced lentils or more famously, spiced onions. Kachoris are served with various kinds of chutneys. They classify as fast food in Rajasthan as they are cheap and available at every second roadside stall.
A traditional Rajasthani meat recipe, Laal Maas literally means 'red meat'. A curry is made by marinating lamb pieces with ground red chilies and other spices that give it a red tinge and spicy flavor. This one is sure to be a hit with meat lovers.
Milk is boiled on a low flame for a long time till it becomes dense. Sugar, spices and nuts are boiled into the thickened milk until the whole liquid changes colour and turns pinkish brown. It is then chilled and served in earthen cups as dessert. Rabri is most famously available at all railway stations in Rajasthan!
Made in large quantities on the festival of Teej, Ghevar is one of Rajasthan's quintessential sweet delicacies. It is disc shaped and has a crispy but porous texture. It is made of corn flour, fried in ghee (clarified butter) and then infused with sugar syrup.