the desert zones of Jaisalmer, Barmer and Bikaner, food that requires the minimum of water. They Prefer more of milk, buttermilk and clarified butter and liberal use of spices especially red chilly powder to compensate for the lack of water and fresh vegetables.
|Ker-Sangri on Bajara Roti||
|Dried lentils or beans from plants like sarigri, ker etc. are used more often. Gram flour is a major ingrediant here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi. The daily food in Rajasthan typically comprises unleavened bread, made of wheat, barley, millet or maize.
|Mughal inspired Dishes|
|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.||
|Khud Khasrgosh (Hare or rabbit meat cooked in a pit) is a Rajput specialty during summer, when the hare is lean. The hare is skinned and stuffed with spices, wrapped in dough and finally in layers of mud-soaked cloth. The ambrosial result is meat perfectly blended with the spices and dough.||
|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.|
|White Meat or Safed Maans|
|The Kachchwaaha family first originates the delicacy called Safed Maans or white meat. The preparation is white in color and is prepared from white mutton. The curry is prepared from cashew nuts, almonds, fresh coconut kernel paste, white pepper and poppy seeds.The region of Jaisalmer is famous for Laddoos, Pushkar for Malpua, Ajmer for Sohan Halwa, Alwar for Mawa and Bharatpur for Sweets
|It is a Rajasthani meal. Dal, or lentil curry, is served with Bhatti, a roundel of stuffed flour that’s baked in a charcoal fire or oven.
Choorma is a sweet dish made with flour, jaggery or sugar and ghee.