Rajasthan is one of the most fascinating states in India and the Rajasthan cuisine certainly matches up to its reputation. It is linked closely to the martial history, topography and the climate of Rajasthan. Food that would last for several days and did not need re-heating was preferred and water scarcity and lack of fresh vegetables also had an impact on Rajasthan cuisine. Use of milk instead of water was another feature, while ghee (or clarified butter) was used liberally as a cooking medium in all types of dishes. A Rajasthani culinary tour would reveal the rich variety of edible delights available to the gourmet or the traveller.

Diversity:

Contrary to the general belief, not all Rajasthanis are vegetarians. In the royal families, hunting was a popular sport and the cuisine of Rajasthan reflects the love of game that was the hallmark of the cooking of the khansamas (royal cooks) in the palaces. Each region has its own version of the time-tested non-vegetarian recipes, which are still to be found in the Rajput households. Again, it is definitely true that Rajasthan cuisine is mostly known for its marvellous vegetarian food. Travel in Rajasthan would reveal the amazing variety of cuisines in this desert state. The culture of

the region has a distinct impact on the food of the people.

Dal-Bati-Churma:

A popular dish synonymous with the cuisine of Rajasthan, this comprises of Dal (a dish of mixed lentils), Bati (wheat dumplings, baked and fried) and Churma (a dessert made of coarsely ground cereal).

Vegetarian Variety:

Soups such as Dal Shorba and Tamatar Shorba, Ker Sangri made of locally-grown beans like ker and sangria, Mangodi Alu ki Shak (potatoes and lentil dumplings in gravy) and Besanwali Barwan Mirch (chickpeas in gravy) are all integral to the vegetarian meal. Yoghurt and besan (gram flour) are common ingredients in this type of Rajasthani cuisine and used extensively. Rice is rarely eaten, while unleavened bread (roti) made of wheat, barley, maize or millet is a staple.

Pickles, papads and other delights:

Any mention of the culinary choice of Rajasthan would be incomplete without mention of their famed pickles, papads and range of lip-smacking bites like bhujiya, boondis, nimkis and the like. Bikaner is famed for the latter, while the incredible variety of sweets comes from every corner of Rajasthan; laddoos from Jaisalmer, malpuas from Pushkar, sohan halwa from Ajmer and the mishri mawa and ghevar from Jaipur.

So we find any travel in Rajasthan is incomplete without savouring its remarkable cuisine.