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Long lasting foods
were preferred and so were foods that could be scoffed at without
heating. The cooks also use dairy products like milk, clarified butter
and buttermilk in lieu of water. Other ingredients such as dried
lentils, indigenous beans were in common usage.
Gram flour is one of
the most used regional ingredients. The other liberally used
ingredients include corn and bajia. There are also various chutneys
made from mint, garlic, coriander and turmeric are used regionally in
the preparation of various mouth watering dishes.
Regular
food & Sweets
Cooking in Rajasthan has a distinct flavor and even the simplest dish
has an elegant procedure. The best and well know Rajasthani food is the
dhal, bati and churma. Besides spicy flavors, sweet ladoos of Jaisalmer
and Jodhpur, Jalebies of big cities, Malpuas of Pushkar, Mishri Mawa
and Ghevar of Jaipur, Rasogullas of Bikaner, Sohan Halwa of Ajmer, Dil
Jani of Udaipur, and many more make fascinating mouth-watering sweets.
Though much of this
part of the land is a dry terrain it has the world rich cuisine. His
regular diet consists of millet bread, dairy produce, sour buttermilk
and gram flour dishes. They have a high protein and reduced fat
cuisine. This is the reason for a slender build. They have variations
of papads and pickles.
Regional
Specialties
Each state of Rajasthan has its specialties. Bikaner has savories such
as Bhujiya and the quality of its badi and papads is unrivalled.
Jodhpur is famous for Kachoris. Bharatpur is famous for milk sweets; a
Rajasthani delicacy called Ghevar made of white flour is prominent on
Teej festival. Recently, variations entail cream and khoya. Muslim food
occupies a significant place in the cuisine of this state.
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