Introduction
Rajasthan is the land of vibrant colors, magnificent palaces, interesting architecture and delicious cuisines. Rajasthan cuisine is a form of art in itself. The social and environmental influences on Rajasthan cuisine are interesting. Medieval Rajasthan was involved in successive wars and food that could be stored without heating was preferred. Also Rajasthan faced the continuous scarcity of water and fresh vegetables. Rajasthan cuisine focused on cooking food under these circumstances.
Rajasthan cuisine is mostly cooked in ghee or clarified butter. This medium of cooking reduces the need of water while preparing the dishes.
The most common Rajasthani cuisine includes lentils or dal , wheat and sweetened cereals also known as churma.
Sweets form an important part of Rajasthan cuisine. Each region has a distinguished speciality in sweets. Jodhpur is well known for Mawa Kachori, Pushkar for Malpoas, Bikaner for Rasagullas are some of the many. Bati, lacchedar paratha, besan ki missi are a variety of bread particularly found in Rajasthan. Meat preparations in Rajasthan cuisine include cashew nuts, coconut and typical Indian spices like garlic, turmeric, clove, cardamom and cinnamon.
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