Rajasthani cuisine

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Royal Rajasthani Thali served at Rambagh Palace, Jaipur Royal Rajasthani Thali at Suvarna Mahal, Ram Bagh Hotel, Jaipur.jpg
Royal Rajasthani Thali served at Rambagh Palace, Jaipur

Rajasthani cuisine is the cuisine of the Rajasthan state in North 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 of sampradayas like Pushtimarg and Ramanandi. [1] [2] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, [3] Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. [2] Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmins, Jains, Bishnois and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies. [4]

Contents

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]

Rajwaadi culinary tradition

Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]

The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole spices like jayaphal, 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.

Rajput cuisine

Rajasthani cuisine is also influenced by the Rajputs, who traditionally consume sacrificial meat only. Their diet consisted of game meat which is procured only via Jhatka method. Some of the non vegetarian lamb dishes like Ratto Maans (meat in red gravy), Dhaulo Maans (meat in white gravy) and Jungli maans (game meat cooked with basic ingredients). [8] [9] [10] Another popular non vegetarian dish from Rajasthan is Maans ra Soola, which is a kind of spitted or skewered meat. [11] Another dish is Sohita or Soyeta, delectably made from chicken, millets, ginger and chilli. [12]

Apart from lamb, chicken and freshwater fish are also cooked; for example Bhuna Kukada and Macchli Jaisamandi. [13] Another royal non vegetarian recipe is Khadd Khargosh or Khadd Susalyo is a curried 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 barbecue techniques

Rajasthani cooking employs use of Barbecue, grilling and baking 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 name Sigdi (Sanskrit: शकटी, Śakṭī) or Angithi (Sanskrit: अग्निस्थिका, Agnisthikā). Clay ovens called bhatthi or tandoor are also very common. [15] In fact, these clay ovens i.e. Bhatthi (Sanskrit: भ्राष्ट्र Bhrāshtra) 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] These Sigdis/Angithis/Bhatthis or tandoors would then be used for baking breads like Baati , Angakadi, Baphla, Angarki roti, Kinwani roti (fermented flour roti). Often Soolas of maans (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]

Breads

Since Rajasthan is mostly an arid state, wheat and millets form the staple diet instead of rice (which are common in rest of India).

Various breads are prepared from wheat like tawa 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 called Rotlas/Bhakri using flour of millets like Bajra (Pearl millet), Makai (Maize), Jowar etc.

Gram flour is usually mixed with wheat flour to prepare missi atta which is then used to prepare Missi Roti. Sometimes, multigrain flatbread called Bejad 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 and Bajra Mooli Tikkad are some common variations of Tikkad. [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 with mawa. Jhakolma Puri is a speciality of Mewari cuisine which is a large sized puri prepared using wheat dough of flowing consistency. [21] It is served with Chana Dal and Amchur chutney.

Pan cooked breads like parathas (mostly stuffed with vegetables, dals or chhena), cheelas, pudlas, tikkads, malpuas etc. One unique paratha of Rajasthan is Korma Paratha or Dal Churi Paratha which is prepared using korma or dal churi (semi crushed coarse lentils and its husk). [22] Some common varaitions of Cheelas include Besan Cheela and Mogar Cheela. using Baked breads include Baatis , [23] Angarki roti/Tandoori roti, Angarki paratha, Kinwani roti etc.

Desserts and sweet dishes

Rajasthani culinary tradition is known for array of sweet dishes and desserts emanating from Naivedhya tradition of Hindu temples.

Since Rajasthan is a state dominated by Hindus who consider cow as holy and divine; so cow's milk has special significance in their diet. Milk and its products like chhena, 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.

The Vaishnavite traditions of Rajasthan like Pushtimarg, Nimabarka and Ramanandi are known for their Naivedheya 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:

Other popular sweets include: Jalebi, Imarti, Mawa Jamun, Rasgulla, Rabdi, Ras Malai, Palang Torh, Milk-Cake (Alwar ka Mawa) etc. [28]

Typical Rajasthani dishes

Kadhi Gujaratikadhi.jpg
Kadhi

Dal Pahit (Lentil soups)

Use of lentils and pulses is very common in Rajasthani cuisine. The combination of Dal & Roti forms the staple diet of Rajasthan.

Dal Based preparations

Apart from lentil soups, a number of food preparations are made using lentils like mangodi, pakodas, pittod, gatte, sev, pappad etc. Gram flour called besan and moong flour called mogar 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 and Papad Mangodi ro saag. [32]
  • Pittod ro saag & Pittod ro teewan : The rhomboid shaped steamed besan slices called Pittod or Chakki 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 after Govind Dev ji (a form of Shri Krishna); for whom the dish is prepared as a bhog.
  • Papad ro saag  : Papad are crisps made from lentil flour. They are cooked along with spices, condiments & other ingredients like onions, badis to prepare Papad Kanda ro saag, Papad badi ro saag etc.
  • Besan Childa ro saag: Vegetable preparation made using savory pancakes called Childas.
  • Rajasthani Kadhi Pakoda: Rajasthani Kadhi 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 with bhaat (rice), bajra or makai 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.

Millet based preparations

Vegetable preparations

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 are Aloo (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 called Saag, while saucy preparations are called Teewan or Teeman. The combo of Saag & Rota forms part of staple diet of Rajasthan.

Beverages

Snacks

Chutneys, Launji, Chhunda & Athana pickles

Launji

Launji refers to sweet & tangy relish prepared from vegetables or fruits, which is served as an accompaniment in a Rajasthani meal. [44] Variations of Launji include:

Chhunda

Many a times, sweet preserves are made from fruits and the preparation is called Chhunda. Some variations include:

Athana

Athana or Athano are pickles prepared in Rajasthani and North Indian cuisine. Some varaitions include:

Mirchi Tipore

An instant pickle is made from chopped green chillies is called Mirchi Tipore. This is different from Mirchi Athana as Tipore is an instant pickle prepared using chopped chillies, while Mirchi Athana is prepared using whole slit chillies (usually stuffed). [46]

Chutneys

Post-prandial digestives

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<span class="mw-page-title-main">Telangana cuisine</span> Cuisine of Telangana, India

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<span class="mw-page-title-main">Dal baati</span> Indian dish of lentils and unleavened bread

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Cuisines and food of the Indian state of Haryana is known to be simple. People of the state prefer their food to be made with fresh ingredients and through simple recipes. Roti is a staple food in Haryana which is made from a variety of grains and flours. Since Haryana is rich with agriculture and cattle, the use of dairy products is abundant in their food. Many households churn out fresh butter from milk and use it as opposed to the butter available in the markets. Lassi is a popular and staple drink in Haryana. The food in Haryana finds a lot of similarities with its neighboring states Punjab and Rajasthan.
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References

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  12. ↑ "Taste the delicacies of Marwar". Deccan Herald. 6 May 2015. Retrieved 27 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.
  13. ↑ "Bhuna Kukad, Lal Maas And More: 6 Rajasthani Non-Veg Recipes You Must Try". NDTV Food. Retrieved 11 April 2023.
  14. 1 2 greatbritishchefs. "Khad Khargosh (rabbit cooked in a pit)". www.greatbritishchefs.com. Retrieved 11 April 2023.
  15. ↑ "Traditional Cooking Styles of Rajasthan, Rajasthan Cooking Techniques". www.rajasthanonline.in. Retrieved 23 April 2023. Tandoor is a common cooking practice in Rajasthan.....Tandoor is a pretty common and very interesting cooking method of Rajasthan.
  16. ↑ "Expedition Magazine - Penn Museum". www.penn.museum. Retrieved 13 April 2023.
  17. ↑ Kapur, Chef Kunal. "Khoba Roti Rajasthani Bread". Chef Kunal Kapur. Retrieved 17 April 2023. Khoba, which means incisions on bread, makes this Rajasthani bread a delight- ful sight
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  21. ↑ admin. "Udaipur - City of Lakes Aroma of Kitchen" . Retrieved 25 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.
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  26. ↑ "Mohanthal Recipe - Traditional Diwali Sweet - Gram Flour Fudge". foodviva.com. Retrieved 3 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.
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  29. ↑ "Panchratna Ri Dal - Times of India". articles.timesofindia.indiatimes.com. Archived from the original on 27 September 2013. Retrieved 3 February 2022.
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  38. 1 2 "Winter Munchies: 3 haldi (turmeric) recipes that are as warming as tasty". India Today. Retrieved 24 April 2023.
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  40. ↑ "amlana recipe | Rajasthani amlana drink | imli ka amlana |". www.tarladalal.com. Retrieved 24 April 2023. Amlana is a delicious Rajasthani drink made with tamarind pulp, perked up with spices like pepper and cardamom.
  41. ↑ "6 Summer drinks from different parts of India". The Times of India. ISSN   0971-8257 . Retrieved 24 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.
  42. ↑ "Bajra Raab Recipe". NDTV Food. Retrieved 24 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.
  43. ↑ "bajra raab recipe | bajra raab for breastfeeding | Indian pearl millet drink |". www.tarladalal.com. Retrieved 24 April 2023. Bajra Raab is a mildly sweetened drink with jaggery. Indian pearl millet drink has a comforting taste and mouth-feel that kind of warms the body.
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  45. ↑ Rao, Kunwar Kanak Singh (9 November 2022). Rajasthan REET Grade-III Adhyapak (Teacher) Level 2 Hindi Guide (Class 6 to 8) (in Hindi). Prabhat Prakashan. ISBN   978-93-5488-471-9.
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  48. ↑ Reddy, Suhasini (27 July 2019). "A Royal Feast From Land Of Kings Celebrated in "City Of Temples" Kathmandu - Marriott". www.thehansindia.com. Retrieved 25 April 2023. Locals believe that the legendary Paniya churio, made of crushed maize bread, jaggery and hot clarified butter is a great digestive.

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