2. The cuisine of Rajasthan is a product of its geographical, historical and cultural background. The war- like lifestyle of the Rajputs and the unavailability of ingredients in this desert region influenced the eating habits of the people. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.

3. Given the fact that more than half of Rajasthan is made up of desert, there is very little that grows here and fresh vegetables were unheard of in the days of yore. Improved means of transportation and communication changed all that and now more fresh vegetables and fruit are available by the day. Millet

4. Cooking in the desert

5. The Indian Kitchen The simple,traditional Indian Kitchen has a brick-and-mud fireplace. Food is usually cooked over a wood or charcoal fire, in clay, brass, or copper utensils.

6. Dried lentils and beans are staples of the Rajasthani diet, as wheat and rice do not grow very well in the desert land. Gram flour is an integral cooking ingredient and so are powdered lentils. Bajra ( millet ) and corn are used all over the state for making rotis and other varieties of bread. Millet Barley Lentils

7. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking.

8. Chapatti Making - The chapatti is a flat, unleavened bread which serves almost as a spoon, for it is used as a scoop to transfer food to the mouth. It complements both the texture and flavor of the food it scoops up, absorbing runny sauces, balancing strong flavors and smoothness.

9. In Rajasthan, bajre ki roti (millet bread) and lahsun ki chutney (hot garlic paste) combined with spring onions are the staple diet of the locals as these are believed to be safeguards against the hot winds. Bajra ( millet )roti

10. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks still use very little water and instead use milk, buttermilk and clarified butter as alternatives.

11. Traditionally, food is served in a platter called thali.

12. Generally, Rajasthani curries are a brilliant red but they are not as spicy as they look. Most Rajasthani cuisine uses pure ghee (clarified butter) as the medium of cooking.

13. The best-known Rajasthani food is the combination of dal, bati and churma (dal is lentils;bati is baked wheat ball; and churma is powdered sweetened cereal).

14. Besides, each region is distinguished by its popular sweet – Mawa Kachori from Jodhpur, Alwar ka Mawa, Malpuas from Pushkar, Rasogullas from Bikaner, Ghevar from Jaipur to name a few.

15. GAME Contrary to popular belief, people of Rajasthan are not all vegetarians. The game brought in from the hunt was simply cooked in pure ghee, salt and plenty of red chillies. However, now this dish has been adapted to the less controversial ingredients like kid/lamb, pork or poultry.

16. - The Mughals influenced the eating habits of the Rajput courts. From the simple grilled meats served on leaves, the royal kitchen introduced elaborate curries, kebabs and pulao's(rice prepared with clarified butter, spices meat and vegetables) served on silver platters. Mughal inspired Dishes

17. Lassi Natural yogurt is churned to remove the butter content for the making of Lassi or buttermilk, a cooling summer beverage. Different flavours like – mango, saffron etc are added for variety.

18. Desert Cooking - Very little produce grows in the desert. Daily food mainly comprises of daal-bati (cooked lentils and roasted balls of dough), accompanied by a variety of dried or pickled berries cooked in different ways.

19. DESERT CONDIMENTS

20. Dried beans

22. Common Ingredients Dried beans and spices such as 'heeng' (aesofoetida), amchur (mango powder), red chillies and mustard seeds, pickled meat, dried preparations called 'papads' and 'badis' form a large part of Rajasthani cuisine as they could be conserved for long periods of time and proved themselves to be very useful in the early days when there was little produce in summers and transport was not so efficient. Common Ingredients

23. The curries prepared using these dried preparations and often yoghurt or buttermilk and a lot of chillies and other herbs are simply delicious. Rice is considered a delicacy in Rajasthan as it does not grow here.

24. In days of yore, the palaces of Rajasthan each has their secret recipes for special brews to fight the winter chill and summer heat. Recently, the government gave permission to bottle some of these unique brews like'Kesar Kasturi Liqueur', made from saffron and "20 other exotic ingredients".