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Home > General Information > Cuisines Cuisines
There are legends about cooks who tried to impress royal guests with at least one exotic delicacy such as stuffed camels, goats, pigs, and pigeons. Elaborate decorations, hundreds of dishes served in one meal, and gold and silver utensils were common. A peculiar touch that was often used in royal feasts was to have live pigeons and birds fly out of stuffed animal dishes. The delicious Mughlai cuisine and sophisticated European cooking had a great influence on Indian royal cuisine. However, the traditional Rajasthani cuisine for common folks almost remained untouched from foreign influences and exotic variations. The unique favor of a Rajathani Thali owes itself to simple and basic ingredients and spices that are used in everyday cooking. Constantly at war, most of the dishes in Rajasthan were prepared using only the ingredients easily available in the region. With a longer shelf life, these dishes were edible without the necessity of heating them up first. In the desert areas of Jaisalmer, Barmer, and Bikaner, water and fresh green vegetavles are scarce. Hence, traditional cuisines use dried lentils, beans of indigenous plants and gram flour. Buttermilk, clarified butter, and milk is used instead of water to prepare food in this region. Bajra and corn is widely used all over Rajasthan to prepare chapattis, khichdi and rabid. Chutneys made from local spices such as turmeric, coriander, mint and garlic are popular accompaniments. Food connoisseurs who wish to try local cuisine must try the famous combination of dal, bati and churma. You can find reprieve from the burning spicy tangy taste of traditional Rajasthani dish by trying the famous sweets of the region, such as Jalebis, Mishri Mawa and Ghevar from Jaipur, Ladoos from Jodhpur and Jaisalmer, Malpuas from Pushkar, Rasogullas from Bikaner, Dil Jani from Udaipur, Mawa from Alwar, and Sohan Halwa from Ajmer. .Reservation Form |
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Food is a serious business in the royal kitchens of Rajasthan. Just like other states of India, Rajasthan has its own traditional dishes and specialties. Culinary arts of Rajasthan gained distinction in stately palaces, where hundreds of cooks toiled hard to create most delectable delicacies. Their recipes were considered a trade secret not to be revealed at any cost. The secrecy led us to lose some of the best recipes while we managed to salvage others, which were passed from fathers to sons in the family of chefs. The royal cooks at Rajasthan were encouraged to experiment, and unusual dishes on the table were considered a matter of prestige and pride.
