India | Rajasthan

Rajasthani Cuisine




The royal cuisine of Rajasthan is the product of its geographical, historical and cultural heritage. The rich culinary traditions of this ancient princely state have been passed down from generation to generation. The cooking is heavily influenced by its desert climate, lifestyle of its people, and the availability of ingredients in this region. The people of Rajasthan use pure ghee (clarified butter) as the medium of cooking. Their favorite sweet dish is prepared with broken wheat (dalia) sautÚd in ghee and sweetened. Dal-Bati-Churma is one of the most famous and traditional dishes of Rajasthan. The curries are brilliant red but they are not as spicy as they look. Each region of Rajasthan is identified by their regional specialties. The most popular are sweet ladoos of Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan halwa of Ajmer, mawa of Alwar, and rasgullas of Bikaner.



Updated on 7th June, 2005

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