Rich Rajasthani culture reflects in the tradition of hospitality which is one of its own kind. Rajasthan region varies from arid desert districts to the greener eastern areas. Varying degree of geography has resulted in a rich cuisine involving both vegetarian and non vegetarian dishes. Rajasthani food is characterized by the use of Jowar, Bajri, legumes and lentils, its distinct aroma and flavor achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin and rosewater.
Major crops of Rajasthan are Jowar, Bajri, Maize, Ragi, Rice, Wheat, Barely, Gram, Tur, pulses, Ground nut, Sesamum etc. Millets, lentils and beans are most basic ingredients in food.
The majority of Hindu and Jain Rajasthanis are vegetarian. Rajasthani Jains do not eat after sundown and their food does not contain garlic and onions.
Rajasthani cuisines are a whole lot of varieties varying regionally between the arid desert districts and the greener eastern areas. Most famous dish is Dal-Baati-Churma. It is a little bread full of clarified butter roasted over hot coals and served with a dry, flaky sweet made of gram flour, and Ker-Sangri made with a desert fruit and beans.
Famous Rajasthani dishes
· Dhungari Hui Chaach
Famous Rajasthani curries
· Beans ki sabji
· Gajar ki sabji
· Guwar fali ki saag
· Karela ki sabji
· Keri ki sabji
· Kicha ki sabji
· Kikoda ki sabji
· Makki ki raab
· Matar ki sabji
· Moranga ki sabji
Milk-Cake (Alwar ka Mawa)
+91-141-2229111, 2229444, 2229091
Yojana Bhavan, Yudhister Marg, C-Scheme, Jaipur, Rajasthan, India
|1||Jaipur||Jaipur Office: Rajasthan Foundation, Room No. 29, South Block, Yojana Bhawan,Yudhishther Marg, C- Scheme, Jaipur- 302005|
|2||New Delhi||Rajasthan Foundation, Bikaner House, Pandara Road, New Delhi-110003|