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Rarely has the world seen so rich
a cuisine from so little that was available
from the land. Rajasthani
cooking was influenced by the war-like lifestyle of its inhabitants and
the availability of ingredients in this region. Preservability was the
criterion and food that could last for several days was preferred.
Scarcity of water, fresh green vegetable have all had their effect on the
cooking. Minimum use of water and a preference for milk, buttermilk and
clarified butter can still be observed. Dried lentils, beans from
indigenous plants like kair, sangri, etc are liberally used. Perhaps the
best-known Rajasthani food is the combination of dal, bati and churma but
besides this there is still a marked distinction in what people of
different castes prefer to eat. Traditional Observance
Though the Rajasthani kitchen has to cater to different
communities with their own traditional flavors. The Rajput warrior, for
example, is not averse to shikar, killing game to put in his pot at night.
The Vaishnavs, followers of Krishna, are strict vegetarians. So are
Bishnois, a community known for its passion for conserving animal and
plant life.
The Marwaris of
Shekhawati, of course, are vegetarian
too, but their cuisine, though not too different from the Rajputs, is
richer in its method of preparation. And there are the Jains, who are not
only vegetarians, but do not eat after sunset and their food is devoid of
garlic and onions, otherwise, important ingredients in the Rajasthani
pot. Regional Specialties
All the princely states of the past, boast of their own
regional specialties. Bikaner has its own savories, especially bhujiya and
rasgulla, which has accounted for its fame and the quality of its papads
remain unrivalled. Jodhpur has its makhaniya lassi and kachoris, puffed
breads with stuffing those with mawa (condensed milk), while others have
biting hot green chillies laced with a 'masala' that is also intended to
titillate the palate.
In Bharatpur, milk sweets occupy a niche by themselves.
Rajasthani delicacy linked with the monsoon festival of Teej is called
Ghevar, consisting of round cakes of white flour over which sweetened
syrup is poured. There are other notable regional delicacies to be savored
like Ladoos from Jaisalmer, Malpua from Pushkar and Kalakand from Jaipur.
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