CUISINE
 
       
       
 
When it comes to food and drink, each city has a fantastic range of restaurants that offer local Rajasthani cuisine as well as Indian, Mughlai, Chinese and Continental food. To try some local specialities just visit one of the many restaurants that can he found on almost every important street. People can also he seen in small teashops washing down local delicacies with cups of special tea, Lass/ and flavoured milk.
Local restaurants known as dhabas and bhojnalayas can provide some hasic vegetarian fare that could include daal, one seasonal vegetable, green salad, pickle and the good old tandoori roti The little shops that dot the highways are a popular stopping off point for truckers and families looking for a cheap, fresh and quick meal. You can try the food here but he careful that you have your own drinking water with you.
In bigger cities, there is a greater choice. It is easy to find good restaurants that can serve you delicious local fare -gatte ki sabzi, pa pad ki sabzi, mangori, alu methi and kersangri. A large variety of daals are also available. Rice is not very popular in Rajasthan though most restaurants do serve plain rice is well as pu/ao. Non-vegetarian delicacies are also available in the bigger hotels. What is interesting here are the various rctf/sthat one can get even in the smallest of eating places. Bajra ki roti, makki ki roti, jau-channa ki roti, besan ki roti, are better tasted than described. Try the bati, the parantha, puri and cheelra The range is mind boggling.
Each region has its own special food item that is identified with the town or city. While trying the various delicacies don't miss out the special ghevaroi Jaipur, laddoos and mirchi badas from Jodhpur. malpuas from Pushkar, rasgullas and namkeen bhujia from Bikaner. sohan halwa from Ajmer, diljani from Udaipur, mava from Alwar. tilpapadi from Beawar. Hoty'a/eb/es are available in most towns and cities. Kachrias, dahi baras and da/, bati, churma are other delicacies to keep in mind when you're in Rajasthan.
 

The food in Rajasthan is as diverse as the State itself. In some areas it is simple and basic while in others it is exotic and elaborate. The common man's kitchen had its own unique flavour and the simplest; the most basic of ingredients go into the preparation of most dishes. As it normally happens, the cooking was influenced by the land and the lifestyle of its inhabitants and the availability of ingredients in this region. Rajasthan did not have too many fresh, green vegetables due
to a general water scarcity and land conditions so it was mainly dried, powdered stuff that was used, Ingredients like gram flour, dried beans, lentils, milk and milk based products were widely used for delicacies like khata, gatta ki sabzi, pakodi while powdered lentils are used for mangodi & papad. Bajra and corn is used all over the state for preparations of rabdi, kheechdi, and rods. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. This was food that could last for several days and could be eaten without heating, more out of necessity than choice. Cooks who worked in the royal families kept their recipes a closely guarded secret and only passed them on to their sons. What wasn't transferred was lost for ever. Each maharaja tried to impress his guests by preparing and serving something unusual. Orders were given to the cooks to do their best and the cooks were also encouraged to experiment. The food was served in gold and silver utensils and the number of dishes at one meal ran into hundreds. It was usually never possible to taste all the delicacies served.

In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. What was popular was long lasting items like dried lentils, beans from indigenous plants like sangri, ker etc which were liberally used. Gram flour is a major ingredient here. Rajasthan had its own specialty and the most popular food is the combination of dal, bati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available. Besides spicy flavours, each region is distinguished by its popular traditional food Mirchi bada, pyaz ki kachori and doodh ladoos from
Jodhpur, ghotwan ladoo from Jaisalmer, malpuas from Pushkar, bhujia, papad and rasogullas from Bikaner, Dil Jani from Udaipur, mishri mawa and ghevar from Jaipur, sohan halwa from Ajmer, mawa from Alwar, kachora from Nasirabad, tilpatti from Beawar and kachori from Kota...the list isendless.

copyright©mewartraveltourism.com
  Created by : World Web Creative.com