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CUISINE
Land
of Princes, as Rajasthan is called, is also known for
its cusine. The royal kitchens of Rajasthan, the
pre paration of food was a very complex matter and was
raised to the levels of an art form.
Rajasthani cooking was inclined to the war-like
lifestyle of the medieval Rajasthan and the availability
of ingredients of the region. Food that could last for
several days and could be eaten without heating was
preferred, more out of necessity than choice. Scarcity
of water, fresh green vegetables have had their effect
on cooking.
In the desert belt of Jaisalmer, Barmer and Bikaner,
cooks use a minimum of water and prefer, instead, to use
more milk. buttermilk and clarified butter. A distinct
feature of the Generally, Rajasthani curries are a
brilliant red but they are not as spicy as they look.
Most Rajasthani cuisine uses pure ghee (clarified
butter) as the medium of cooking. A favourite sweet dish
called lapsi is prepared with broken wheat (dalia)
sautéed in ghee and sweetened.
Perhaps the best-known Rajasthani food is the
combination of dal, bati and
 churma(dal is lentils;bati
is baked wheat ball; and churma is powdered sweetened
cereal), but for the adventurous traveller, willing to
experiment, there is a lot of variety available.
Besides, each region is distinguished by its popular
sweet - Mawa Kachori from Jodhpur, Alwar ka Mawa,
Malpuas from Pushkar, Rasogullas from Bikaner, Ghevar
from Jaipur to name a few.
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