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Food Of Rajasthan

Rajasthan offers an extensive variety of cuisine's for its visitors- the variations being as diverse as its culture, it's hereditary structure, its geography and its climate. Rajasthan the land of Raja and Maharajas is also famous for its opulent and mouth-watering delicacies. The preparation of food in the royal kitchens of Rajasthan was also a kind of art that required skill and perfection. The 'Khansamas,' the royal cooks worked in the majestic palaces and kept their most unique recipes to themselves. Later on the recipes were passed on as skill to the chefs of branded hotels and restaurants.

DAL BATI CHURMA-Rajasthani food is the combination of dal, bati and churma but there is a wide variety to choose from in Rajasthani cuisine. In Rajasthani cusine dried lentils, beans from native plants like sangri, ker etc. are adequately used.

GRAM FLOUR-Gram flour is a major component and is also used in ample quantity for making delicacies like Gatte-Ki-Sabzi, Pakodi, Khadhi. Powdered lentils are used for Mangodi, Papad.

BAJRA AND CORN are used all over the state for preparations of Rabdi, Khichdi and Rotis. The bati, lachhedar paratha and besan ki missi puri are typical breads famous in Rajasthan.

CHUTNEYS-Rajasthan is also very famous for its mouth watering Chutneys. There are different varieties of Chutneys available in the full course meal normally made from locally available spices like turmeric, coriander, mint and onion-garlic.

NON-VEG DELICACIES-There is also lot of diversities for non vegetarians- meat specialties includes red meat, a hot spiced dish, and white meat cooked with almonds, cashew nuts and coconut, one should not miss these delicacies while going for a Rajasthan tour.

SWEET DISHES-Rajasthan also offers variety of sweet dishes - ladoos, mawa kachori, malpuas, dil jani, mishri mawa and ghevar of Jaipur. Besides spicy flavors, each region is signified by its popular sweet - Ghota & Boondi laddoos, makhaniya lassi (rich frothy buttermilk), peanut & jaggery chikki or brittle, and the mawe ki kachodi, a rich crumbly pastry from Jodhpur and Jaisalmer, Malpuas from Pushkar, Jalebies from most big cities, Rasogullas and Bikaneri sev (spicy) from Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Sohan Halwa from Ajmer, Mawa from Alwar, from Pokhran: delicious over-sized Cham Chams (buy them on the main road at the Pokhran bus stand).

A favorite sweet dish called lapsi is prepared with broken wheat called dalia, stir-fry in pure cows ghee and then sugar or jaggeri is added, is enjoyed by the people of Rajasthan.