Rajasthan is known for its rich culture ,royal heritage, spicy delicacies and is one of the most exotic destinations of India. Due to its arid climate and scarcity of water , fresh green vegetables have all had their effect on the cooking. Therefore, food that could last for several days and could be eaten without heating is generally preferred.
Dal Baati Churma-
This is the most classic signature dish of Rajasthan. Baati is hard unleavened bread roasted over the coals. Baati is prized mainly for its long shelf life plus it requires hardly any water for its preparation, always eaten with dal(lentil curry). Churma is made by coarsely ground wheat mixture crushed and cooked in ghee with jaggery or sugar. A must try dish during Rajasthan trip.
Laal Maans (Red Meat)-
The most famous non-vegetarian dish from Rajasthan is laal maans, this meat curry is full of hot and rich spicy gravy. Laal maans literally mean red meat and the dish got its name due to its red color. Traditionally, laal maans is used to be made of wild boar or deer. It consists of marinated spicy mutton curry cooked on a low heat flame in a fiery sauce of Red chillies, garlic pasted, sliced onions and curds. It is often served with wheat chapatti or baati. A must try for meat-lovers.
one of the most popular Rajasthani dishes, ker is a wild berry that is tangy and peppery while Sangri is a type of long bean that abundantly grows in the desert regions of Jaisalmer and Barmer. They are soaked and stir fried with adequate oil and various spices. It is served as pickle with other dishes and can be stored for 1-2 months in refrigerated condition.
Often called as Besan Gatte,this royal dish is made of gram flour. Dumplings of gram flour are then stewed in spicy and tangy tomato-yogurt gravy. The specialty of this dish is you don’t need any fresh vegetables for it. It is an integral dish of Rajasthani thali. It is served with Missi roti or Tandoori roti.
It is the the rajasthani sweet dish Traditionally assosciated with festivals like Teej and Gangaur. The disc shaped Ghevar are made in a mould from flour and sugar syrup soaked in ghee and topped with condensed milk and dry fruits . Distinct varieties of Ghevar are available mawa, malai, or plain. It comes in the market in the Saavan month of hindus i.e July- August.
It is a spicy Indian snack made of denser and bigger green chilli, spiced and mashed potato stuffing dipped in chickpea bater, which are deep fried and goes best with tomato sauce or mint-tamarind chutney. The mirchi bada of Sun city i.e. Jodhpur Rajasthan is very famous as the water in that region lends it a unique taste.
Another delightful snack originated in Jodhpur, Rajasthan and now is eaten as a breakfast all over the state. They are flaky, deep fried pooris made from the mixture of all purpose flour and wheat flour stuffed with onion and spices such as cumin, fennel, turmeric, chilli powder. Usually kachoris are served with mint-coriander chutney or date-tamarind chutney, with some fried and salted chillies.