Rajasthani cuisine is the traditional cuisine of theRajasthan state innorth-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region, and by Hindu temple traditions ofsampradayas likePushtimarg andRamanandi.[1][2] Food that could last for several days and could be eaten without heating was preferred.
Originating for theMarwar region of the state is the conceptMarwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of theMarwari people. The history also has its effect on the diet as theRajputs preferred majorly a non-vegetarian diet while theBrahmins,Jains,Bishnois and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.[4]
According to a 2014 survey released by the registrar general of India, Rajasthan has 74.9% vegetarians, which makes it the most vegetarian state in India.[5]
Rajasthan is known for its RoyalRajwaadi cuisine (also known asRaajsi cuisine) which emanated from the culinary traditions of Royal courts and temples.[6]
TheRajwaadi cuisine is characterized by high usage of dry fruits & milk products likeYogurt for preparing rich gravies,ghee & butter for cooking & frying,mawa &chhena for sweets, usage ofKesar,kewda water &rose water and whole spices likejayaphal,javitri,cardamom etc. for flavoring and aroma.[7]
Often Rajwaadi food items are decorated with thin foils of gold & silver and also served in golden or silver crockery.
Rajasthani cuisine is also influenced by theRajputs, who traditionally consume sacrificial meat only. Their diet consisted ofgame meat which is procured only viaJhatka method. Some of the non vegetarian lamb dishes likeRatto Maans (meat in red gravy),Dhaulo Maans (meat in white gravy) andJungli maans (game meat cooked with basic ingredients).[8][9][10] Another popular non vegetarian dish from Rajasthan isMaans ra Soola, which is a kind of spitted or skewered meat.[11] Another dish isSohita orSoyeta, delectably made from chicken, millets, ginger and chilli.[12]
Apart from lamb, chicken and freshwater fish are also cooked; for exampleBhuna Kukada andMacchli Jaisamandi.[13] Another royal non vegetarian recipe isKhadd Khargosh orKhadd Susalyo is acurried rabbit dish, based on a traditional Indian hunter dish common in the days of the Rajput kings, where the rabbits would be wrapped in leaves and baked in a freshly dug pit which acted as an oven.[14]Mokal is another non vegetarian dish which is prepared from rabbit meat cooked with lemon, almond and nutmeg.
Rajasthani cooking employs use ofBarbecue,grilling andbaking techniques for preparing an array of foods. Various cooking equipments are used in Rajasthani culinary tradition for this purpose. Every household has its own grill locally known by the nameSigdi (Sanskrit: शकटी,Śakṭī) orAngithi (Sanskrit: अग्निस्थिका,Agnisthikā). Clay ovens calledbhatthi ortandoor are also very common.[15] In fact, these clay ovens i.e.Bhatthi (Sanskrit: भ्राष्ट्रBhrāshtra) or tandoor originated in Rajasthan. Indus Valley site :Kalibangan in Rajasthan has the earliest archaeological evidence of using clay ovens resembling present day tandoors.[16] TheseSigdis/Angithis/Bhatthis or tandoors would then be used for baking breads likeBaati,Angakadi,Baphla,Angarki roti,Kinwani roti (fermented flour roti). OftenSoolas ofmaans (meat),macchli (fish) &chhena (cottage cheese) were barbecued using skewers in these clay oven.Khadd ka Pind is yet another barbecue technique employed by Rajasthan royal princes while their hunting expeditions.[14]
Since Rajasthan is mostly an arid state,wheat andmillets form the staple diet instead ofrice (which are common in rest of India).
Various breads are prepared from wheat liketawa roti,Angarki/Tandoori roti,Kinwani roti (naturally fermented flour roti) etc.Khoba Roti is a special roti from Rajasthan which is prepared by pinching the dough to make a beautiful pattern of indentations on roti.[17] It is very common to prepare large sized rotis calledRotlas/Bhakri using flour of millets likeBajra (Pearl millet),Makai (Maize), Jowar etc.
Gram flour is usually mixed with wheat flour to preparemissi atta which is then used to prepareMissi Roti. Sometimes, multigrain flatbread calledBejad Roti is prepared by mixing wheat flour with jowar flour and besan.[18]Tikkad is another typical Rajasthani bread which is prepared by blend of flours and vegetables.[19]Kanda Tamatar Tikkad andBajra Mooli Tikkad are some common variations ofTikkad.[20]
Deep fried breads include:puris &kachauris (stuffed with dal pithi, vegetables, mawa etc.).Kanda Kachauri, prepared using stuffing of onion based mixture is a speciality of Rajasthani cuisine.Mawa Kachauri is sweet version of Kachauri stuffed withmawa.Jhakolma Puri is a speciality of Mewari cuisine which is a large sizedpuri prepared using wheat dough of flowing consistency.[21] It is served withChana Dal andAmchur chutney.
Pan cooked breads likeparathas (mostly stuffed with vegetables, dals orchhena),cheelas,pudlas,tikkads,malpuas etc. One unique paratha of Rajasthan isKorma Paratha orDal Churi Paratha which is prepared usingkorma ordal churi (semi crushed coarse lentils and its husk).[22] Some common varaitions of Cheelas includeBesan Cheela andMogar Cheela. using Baked breads includeBaatis,[23]Angarki roti/Tandoori roti,Angarki paratha,Kinwani roti etc.
Rajasthani culinary tradition is known for array of sweet dishes and desserts emanating fromNaivedhya tradition ofHindu temples.
Milk and its products likechhena, mawa, malai,makhan, ghee,rabdi are used abundantly in many of the Rajasthani sweets & desserts.
Owing to dry atmosphere of Rajasthan,Besan (gram flour) and lentils are also commonly used for preparing desserts apart from wheat flour.
TheVaishnavite traditions of Rajasthan likePushtimarg,Nimabarka andRamanandi are known for theirNaivedheya and Chhapan Bhog tradition in their temples. In this tradition, the temple deity is offered royally embellished food and sweets rich in dry fruits and milk products. These embellished sweets were then distributed amongst common people and devotees visiting the temple. Such culinary temple traditions were patronized by Rajput royals and wealthy Baniya merchants of Rajasthan.
In Rajasthan each and every festival and religious occasion is associated with some unique dessert. Some of the popular Rajasthani desserts are:
Ghevar: A honeycombed shaped cake made by deep frying batter of wheat flour in ghee and then soaking it in sugar syrup. Ghevar is offered as Naivedheya to HinduGod Shiva &Goddess Parvati duringTeej festival.[24]
Laapsi: This is a pudding prepared using grain flour cooked in ghee along with milk, dry fruits & sugar. Various Varations of Laapsi are Daliya Laapsi, Suji Laapsi (Mohan Bhog), Maida Laapsi (Sohan Bhog), Besan Laapsi, Moong Dal Laapsi, Rajwaadi Badam/Suphal Laapsi etc. Kusum Laapsi (Gulab Laapsi) is Rose petal flavoured Laapsi popular in Paali.Suji Laapsi andPuri forms Naivedhya for Durga Ashtami festival. While,Moong Dal Laapsi is common during Diwali festival
Jhajhariya: Prepared using hara choliya or corn flour, Jhajhariya is one variety of Laapsi.
Panjeeri: The wordPanjeeri is derived from Sanskrit wordPanchjeerak which means blend of five herbal ingredients.Panchjeerak is used as an Ayurvedic post partum nutritional supplement and as a medicine for puerperial disorders. From this panchjeerak evolved the Panjeeri sweet which also involves blend of herbal ingredients like saunth (dry ginger), black peppercorns etc. Panjeeri is hence prepared on Janamashtami as a Naivedhya to offer to BhagwanKrishna's mothersDevaki andYasodha.
Paag: The sweet Paag also evolved from an Ayurvedic concoction calledPaak. Paag or Paak refers to fruits/vegetables cooked & coated in sugar syrup. Mawa and Mewa (dry fruits) are then added to this mixture. Common examples include: Panchmewa Paag,Gaajar Paag, Lauki Paag, Nariyal Paag, Kohlaa Paag etc.
Laadu (Laddu): Varieties of Laddus are prepared in Rajasthan. However, the most popular ones include: Marwari Boondi Laddu, Motichoor Laddu, Besan Laddu etc. These are offered toBhagwan Ganesh as Naivedhya.Panchdhari Laddu is a special laddu variety popular in Bikaner.[25]
Katri,Khandli &Chakki: These are cuboid or rhomboid or disc shaped slices of sweet fudge/pudding mixture which gets set on cooling. Katri, Khandli and Chakki are almost same except for their shape and thickness. Katri is rhomboid shaped thin slice while Khandli is cuboid shaped thick slice and Chakki can be cuboid or disc shaped. Some of the popular variants of Katri include :Kaju Katri, Pista Katri, Badam Katri, Mawa Katri. Variants of Chakki include: Moong Dal Chakki,Besan Chakki,Dal Badam Chakki etc. It is common tradition to offer Besan Chakki as a Naivedya inHanuman temples.
Panchdhari Kat : It is a special Katli prepared using milk or mawa or milk powder, mixed with suji and besan flour.
Gujhiya: Wheat dough is stuffed with Mawa & dry fruits mixture and moulded into circular semi lunar shapes. These are then fried and soaked in sugar syrup. Gujhiya is a popular dessert prepared duringHoli festival.
Sutra pheni: These are thready cakes prepared by frying the dough in ghee. Sutra pheni resembles thin version of vermicelli (Seviyan). It is commonly prepared duringKarwa Chauth festival and duringKartik &Margashirsha month.
Dudhiya Kheech: Milk and rice based sweet popular in Udaipur.
Mawa Kachauri: Kachauri stuffed with Mawa.
Mohanthaar: Besan based sweet dish with a grainy texture specially prepared for Janamashtami and Diwali festival. It is named after Lord Krishna.[26]
Boondi &Ratna Boondi (nowadays branded as Diljaani) : These forms important part of Naivedhya to Hanumanji.
Tilpatti of Beawar: A sweet bar of sesame and jaggery with some dry fruits or nuts. Very commonly eaten inMagh month andSakraat festival.
Makhan Bada (or Baalusaahi) : It is a glazed doughnut soaked in sugar syrup.[27] It is similar to Baati in size.
Gud Gatta (or Kadaka): Crunchy toffee/candy of Jaggery which has a honey comb texture. Peanuts & other dry fruits are added to it. It is specifically prepared on Makar Sankranti festival.
Churma: It is made by crumbling Baati or roti in ghee and boora sugar or Gud (local jaggery).
Dal Dhokli: This is a common dish for Rajasthani andGujarati cuisine. Dal is cooked with small wheat dough pasta pieces. It is also known asDal Pithouri.[30]
Dal Baakla:Baakla orSukhi Dal refers to dry gravy-less preparations.Sukhi Moong (Mogar ro saag), Sukhi Moth (Mothan ro saag), Sukhi Urad dal are commonly used for preparingBaakla. The wordBaakla is derived from Sanskrit wordVāṣkala.
Rajasthani Dal Maharani/Dal Rajwadi : This is prepared using whole Urad dal in a rich gravy of dry fruits and topped with lots of ghee.
Haveji : A lentil preparation made by cooking Chana Dal with Yogurt or buttermilk gravy.[31]
Apart from lentil soups, a number of food preparations are made using lentils likemangodi,pakodas,pittod,gatte,sev,pappad etc. Gram flour calledbesan and moong flour calledmogar are frequently used in Rajasthani cuisine.
Mangodi ro saag :Mangodi refers to fritters made from moong dal, which are used to make a veg preparation called Mangodi ro saag. Various variations include:Palak Mangodi,Methi Mangodi,Kanda Mangodi,Aloo Mangodi andPapad Mangodi ro saag.[32]
Pittod ro saag & Pittod ro teewan : The rhomboid shaped steamed besan slices calledPittod orChakki are used to prepare this dish. This can be prepared with or without gravy. If prepared with gravy then yogurt is added to prepare gravy.[33]
Govind Gatte ro saag :Gatte are dumplings made from besan which are cooked in gravy of yogurt.Govind Gatte is the royal version of these dumplings which are stuffed with mixture of mawa/chhena and dry fruits like almonds, cashews and figs.[34] The dish is named afterGovind Dev ji (a form of Shri Krishna); for whom the dish is prepared as abhog.
Papad ro saag : Papad are crisps made from lentil flour. They are cooked along with spices, condiments & other ingredients like onions,badis to preparePapad Kanda ro saag,Papad badi ro saag etc.
Besan Childa ro saag: Vegetable preparation made using savory pancakes called Childas.
Rajasthani Kadhi Pakoda: RajasthaniKadhi is prepared from yogurt or buttermilk based gravy to which besan is added. Pakodas and vegetables are also added to it.[35] It is served withbhaat (rice),bajra ormakai rotla.
Sev tamatar ro teewan: Thick vermicelli like besan noodles called Sev are cooked along with tomato for preparing this saucy dish.
Gatte matar khichadi: It is Khichdi prepared by mixing gatte with green peas.
Raab : It is prepared by cooking millet flour in buttermilk. Common millets which are used are: Makai, Bajra & Jowar. Raab is regarded as a nutritious food.
Ghaat : A dish similar to raab but made with millet porridge instead of millet flour. It is also prepared either with of millets viz. Corn, pearl millet, sorghum or barley. Ghaat is a popular cereal breakfast in Rajasthan.[36]
Dhoklo : A steamed round cake prepared from flour of makai, chana, bajra etc.
Bajra Khichdi : It is prepared by combining Bajra with some lentil like: moong, moth, tuvar or urad. Sometimes green peas and spinach are also added to this dish.
Sirawadi/Rabodi ro saag :Sirawadi/Rabodi is a crisp papad prepared from millets like jowar or makai. These are then used for vegetable preparation just likepapad ro saag.
Some unique vegetables used in Rajasthan are:Ker (Capparis decidua),Sangri (Prosopis cineraria),Gunda (Cordia dichotoma),Kumatiya (Acacia senegal),Guar phali (cluster bean),Moringa (drumstick),Kikoda (spiny gourd),Kamal kakdi (lotus stem),Kachri (Cucumis pubescence),fogla,borkut ber,fofaliya (dry tinda). Other common vegetables of Rajasthan areAloo (potatoes),Kanda (onion),Bhindi (okra),Gajar (carrot) cucurbits like pumpkin and ash gourd. Greens of Sarson (mustard), Chana (gram), bathua, methi (fenugreek) are also commonly used. Vegetable preparations are often calledSaag, while saucy preparations are calledTeewan orTeeman. The combo ofSaag & Rota forms part of staple diet of Rajasthan.
Ker Sangri saag : Ker Sangri is a Rajasthani delicacy that is made using dried Ker berries and Sangri beans. This bean and berry combo unique to Rajasthan.[37]
Panchkuta saag : Panchkuta primarily consists of five ingredients (Ker, Sangri, Kumatiya, Gunda and Kachari/Aamchur). This dish is specially made a day prior toBasoda (Shitala Ashtami) festival.[37]
Kaju Ker Dakh: This vegetable preparation is made using combo ofKer berries with dry fruits like:Dakh (raisins) andKaju (cashews) in a yogurt based gravy. Sometimesmethi (fenugreek) is also added.
Moringa ro saag: A vegetable preparation made frommoringa (drumstick) stem and flowers. Potatoes are also added to it.
Kanda ro saag: Onions are calledKanda in Rajasthani. Use ofKanda is quite common in Rajasthan. Some dishes include:Akkha Kanda ro saag (Whole onion preparation),Kanda bhindi (Okra with onion),Kanda Chhena (Cottage cheese with onion),Kanda Khumb (mushroom with onion) etc.
Guar-phali ri bhurji (Phulgara):Guar-phali (cluster bean) based vegetable preparation which is prepared by stir frying.
Kikoda ro saag:Kikoda (spiny gourd) based vegetable preparation.
Haldi ro saag: Rajasthani winter special dish made using fresh turmeric, ghee, yogurt, vegetables and spices.[38]
Athani teewan: Athani teewan refers to a saucy preparation made by Athana (pickle) masala. Some examples include:Athani baigan/rigan teewan,Athani aloo teewan,Athani bhindi teewan,Athani karela teewan etc.
Besan teewan: Vegetables coated with besan batter and fried are used to prepare a saucy preparation. For example. RajasthaniBesan Bhindi,[39]Besan Karela andBesan Rigan (Besan Baigan) teewan.
Amlana:Amlana is a Rajasthani beverage prepared withtamarind pulp, perked up with spices like pepper and cardamom.[40] Black salt and mint leaves are added to enhance its flavour.Imli ra Amlana is a lesser known drink from the bylanes of Marwar region.[41]
Bajra Raab:Bajra Raab is a soothing porridge dish prepared usingBajra (pearl millet) which is regarded as an immunity boosting mid day drink.[42] It can be served both sweetened[43] and savory.
Launji refers to sweet and tangy relish prepared from vegetables or fruits, which is served as an accompaniment in a Rajasthani meal.[44] Variations of Launji include:
Methi amchur launji: prepared frommethi (fenugreek) seeds which is combined either withchhuhara (dried dates) ordaakh (raisins). Amchur (dry mango powder) is added for a sour taste.
Athana or Athano are pickles prepared in Rajasthani and North Indian cuisine. Some varaitions include:
Mathania Mirchi Athana: Special chillies from Mathania village are used for preparing this pickle.
Kairi Athana: Raw Mango pickle
Kachri Athana
Gunda Athana
Ker Sangri Athana
Pachranga Athana: It is a five colored (pachranga) pickle made using cauliflower, carrot, turnip, lemon, karonda, lotus stem, gooseberry, dry mango powder etc.Pachranga is a Rajasthani word for five colored item likepachrangi paag (five colored turban).[45]
An instant pickle made from chopped green chillies is calledmirchi tipore. This is different frommirchi athana astipore is an instant pickle prepared using chopped chillies, whilemirchi athana is prepared using whole slit chillies (usually stuffed).[46]
Rajasthani lehsun chutney: Garlic is the main ingredient in this chutney. Variations includelehsun ratto mirch chutney,dahi lehsun chutney, andbhuna lehsun pudina chutney.[47]
^"Taste the delicacies of Marwar".Deccan Herald. 6 May 2015. Retrieved27 April 2023.Among non-vegetarian options in main course, Lal Maans easily outshines the rest. Savoured by the erstwhile Rajasthani prince and princesses, Lal Maans is a special mutton preparation cooked in mathani chilli of Jodhpur. Another dish worth trying is Sohito, delectably made from chicken, millets, ginger and chilli...Another dish worth trying is Sohito, delectably made from chicken, millets, ginger and chilli.
^Kapur, Chef Kunal (4 March 2021)."Khoba Roti Rajasthani Bread".Chef Kunal Kapur. Retrieved17 April 2023.Khoba, which means incisions on bread, makes this Rajasthani bread a delight- ful sight
^Rajasthan (India) (1968).Rajasthan [District Gazetteers]: Bundi. Printed at Government Central Press.which consists of roti prepared with flour of jowar maize, bajra or Bejad, i.e., mixed cereals.
^Agarwal, Charu (5 January 2021)."Bajra Mooli Tikkad".CharuCookingCharizma. Retrieved26 April 2023.
^admin."Udaipur - City of Lakes Aroma of Kitchen". Retrieved25 April 2023.Jhakolma Puri (name of the puri) it is made with a special kind of wheat flour of which they make dough of flowing consistency.
^"Mohanthal Recipe - Traditional Diwali Sweet - Gram Flour Fudge".foodviva.com. 5 November 2021. Retrieved3 May 2023.Mohanthal is a traditional Gujarati sweet which is usually prepared on the festivals of Diwali and Janmashtami, also popular in Rajasthan.....Mohan is another name of the Lord Krishna and Thal means bhog (dish) in Gujarati, as this sweet is usually served as Bhog (prasad) to the God.
^"Makhan Bada".Zee Zest. Retrieved17 April 2023.Makhan Bada is a traditional festive recipe from Rajasthan.
^"6 Summer drinks from different parts of India".The Times of India.ISSN0971-8257. Retrieved24 April 2023.Imli ka Amlana is a lesser known drink from the bylanes of Marwar region. This simple drink is an excellent amalgamation of tangy tamarind, black salt, roasted spices and mint leaves and ice cold water.
^"Bajra Raab Recipe".NDTV Food. Retrieved24 April 2023.Bajra raab is an easy and soothing porridge recipe that can be made for an enriching breakfast or an immunity-boosting mid-day snack.
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