Rajasthan, the barren region is not only renowned for its architectural splendor, dreamy palaces and multihued people but also admired for its exclusive, spicy and assorted culinary. For the imperial Rajputs, one of the principal groups of people of Rajasthan, a meal or a feast is never complete without meat varieties such as lip smacking dishes overwhelmed with chilies and spices ; grilled meat with cashew nuts and almonds such as the Soolas, Murgh mokul and the red meat Kababs. On the other hand, a different community of Rajasthan called Marwaris eats only vegetarian food items. The cook equally delicious perhaps more sizzling food items with whatsoever ingredients they get in the parched lands of this interesting province.
The Unique cooking style of Rajasthan:
Rajasthani cooking is mostly influenced by both the lifestyles of its citizens and the handiness of the ingredients they get in this desolate tract. People usually prefer food that could last for several days and could be consumed without reheating. Lack of fresh green vegetables and water has had major effects on Rajasthani cooking. If you wish to make a trip to Rajasthan, you should definitely try the mouth-watering Rajasthani cuisine. Due to the scarcity of water, the food is generally prepared by adding ghee (clarified butter) or milk thus making it an exotic dish. In contrast, gram flour (Besan) is a basis of Marwari food owing to the scarcity of vegetables in this desert state. The lip-smacking “gatte ki sabzi (curried gram-flour dumplings)” and kadhi, the curried gram-flour in yoghurt paste are a treat to the tongue. One more delicious item is Kair sangria which is served with spicy mango pickle. Basically, Kair, a tiny, round desert fruit is a favorite of camel and is found on a spiky bush. On the other hand, sangri is dried-out untamed leaves. The leaves and seeds of these two are soaked in water during the night. Then, it is boiled and fried in oil in order to make a delicious delicacy that is essence with touches of desiccated dates, turmeric powder, red chilies, salt, shredded dried mango, cumin seeds and coriander. Dal-bati-churma, the signature dish of Marwari cuisine is a great instance of the endurance in the midst of the limitations and at the same time fetching the most excellent out of it.
Regal Culinary of Rajasthan:
Proudly known as ‘the terra firma of Kings', Rajasthan is a wealthy abode culinary glee both inside the fortresses and outside. Throughout the days of yore, daily menus in the imperial kitchens of Rajasthan were a vital issue and were elevated to the echelon of an art type. Hundreds of talented chefs worked in the imperial citadels of the Maharajas and maintained their unique recipes secret and intimately protected. A few of the royal recipes were revealed to their descendants and rest of the recipes never revealed to anyone.
In olden times, it was considered as a great status to serve extraordinary food items to the royal guests. The royal chefs were motivated to experiment with different and ingredients. The stately guests were treated with a regal palate of delicacies that were cooked with goats, stuffed camels, pigeons, peacocks and pigs. It was very common to have pigeons flutter out of ornately made dishes. In fact, Royal guests cannot taste all wide-ranging delicacies. Generally, Safed Maans (white meat) was served on celebratory events. While the influence of Mughal cooking was noticeable in the cooking of royal Rajasthan kitchens, a common person’s kitchen still remained unaffected those days.
Hunting paved way for the culinary art:
The zeal for hunting (shikar ) was extreme among former Maharajas. This passion for hunting greatly contributed in forming the culinary art in Rajasthan. Without doubt, in the planet of mindful eating, game cooking was the most esteemed form of art owing to the extreme skills needed to clean, cut and cook the things needed for the game are not simply obtained. The Pathani attacks fetched the art of barbecuing to Rajasthan which has now been sharpened to excellence. Also, the typical skewered boneless lamb and “Sula-smoked” kebabs can be cooked in eleven different ways. In contrast, the vegetarian culinary of the Marwaris of Marwar (or) Jodhpur city who cooks their exotic cuisines without even using onions or garlic are also tasty. They avoid garlic and onions as these are believed to stimulate the blood pressure.
Sweet Regional delicacies:
Numerous varieties of desserts can be spotted in this arid region of Rajasthan. The Rajasthani cuisine enthusiastically bestows a broad assortment of sweet dishes that will really quench your taste buds. Apart from the highly spiced delicacies, every region of Rajasthan is famous for its unique sweet varieties. To name a few, the mishri mawa & ghevar of Jaipur, mawa kachori of Jodhpur, rasgullas of Bikaner, ladoos of Jaisalmer, dil jani of Udaipur, malpuas of Pushkar, mawa of Alwar, sohan halwa of Ajmer are unique in their individual ways. The city of Bikaner has a broad array of various savories and snacks as well. “Bikaner ki bhujia”, the world famous dessert is simply mount-watering.
The Badam ki barfi is an almond fudge cake prepared with milk, sugar, ghee and almonds. Jaipur, the pink city of Rajasthan invites every visitor with its famous sweet dish known as Ghewar. Ghewar is a paste of ‘Urad’ puffed rice which is trodden, deep fried and then immersed into Sugar syrup that is flavored with cinnamon, cloves and cardamom. A trip to Rajasthan is never fulfilled without buying these famous sweet delicacies for your family and friends!!