Food Of Rajasthan

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. A favourite sweet dish called lapsi
is prepared with broken wheat (dalia) sautéed in ghee and sweetened.

Perhaps 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), but for the adventurous traveller, willing
to experiment, there is a lot of variety available.
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.
Rajasthanis preferred food that could last for several days once
prepared and could be eaten without the need to heat.

Scarcity of water and lack of fresh green vegetables effected the

Rajasthani cooking and resulted in a very different kind of cuisine. In
the desert zones of Jaisalmer, Barmer and Bikaner, food that requires
the minimum of water is prefer. The people use 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.
Dried lentils or beans from plants like sarigri, ker etc. are
used more often. Gram flour is a major ingredient here and
is used to make some of the fascinating delicacies like
khata, gatta ki sabzi and pakodi. Lentils are also powdered
to prepare mangodi, badi and papad. Bajia and corn are
used over a large area of the state to prepare rabdi,
kheechdi and rotis. Various fascinating chutneys are made
from locally available spices like turmeric, dried mangoes,
coriander, mint, onion, ginger and garlic. The most
fascinating Rajasthani recipe is the combination of dal or
lentil, baati or baked wheat balls and churma or powdered
sweetened cereal.

Fascinating Rajasthan Cuisines varies from region to region

with different castes and different regions having slightly
different preferences. The people of Rajastan also prefer
non-vegetarian food perhaps due to lack of easy availability
of fresh vegetables. Fascinating Rajasthan Cuisines also
comprises of a lot of sweet dishes.

The Kachchwaaha family of Jaipur is the originator of 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. Besides,
Mishri Mawa, Kalakand and Ghevar of Jaipur are also very
famous.

The region of Bikaner is famous for its spicy Aloo Bhujiya,

Papads and Rasgulla. The region of Mewar or Udaipur is
believed to have come up the form of barbecue called
Sooley and Dil Jani. The region of Jodhpur is famous for
Makhaniya Lassi, Kachoris, hot green masala chilies and
Laddoos.

Chutney:
Gatte ki Sabji : Gatte ki sabji is a spicy food, made from Besan and
Curd.
Dal Bati : Made of Lentils, Baked Wheat Ball, and Powdered
Sweetened Cereal.
Missi Roti : Made of Wheat flour, Besan, Ghee, and Indian spices.
Chutney Specialty : Mint Chutney, Garlic Chutney, Turmeric
Chutney, Coriander Chutney

Sweets:
Besan-Chakki : It is a popular sweet dish made of gram flour.
Churma : It is made by mashing Chapatis with Ghee and Sugar.
Jhajariya : Made of Corn, Milk, Ghee and Sugar garnished with
Raisins and Nuts.
Gevar : Popular sweet made of flour (Mewa), Ghee, Sugar,
Condensed Milk (Khoya)
Raabdi : Made of Wheat flour, Sugar, Raisins, Milk cream, Almonds
and Pistachio nuts
Cities famous for:
Alwar: Mawa, a condensed milk
Tonk: Sawayian, a sweet dish
Pushkar: Malpua, sweet pan-cakes
Bikaner: Spicy Snacks
Ajmer: Sohan Halwa, a sweet desert
Jaipur: Mishri Mawa and Ghewar

Jodhpur, Jaisalmer, Bikaner are the desert region.

FOOD OF JAMMU AND KASHMIR

In the olden times, almost every Kashmiri home in the plains had a
professional Kashmiri cook in residences, who were the masters of
their art. Pure ghee and mustard oil was used freely and every
mealtime was an event in itself. Gradually and with time, the ladies of
the household learnt the art under the specialized training of these
culinary masters and became as proficient as their 'gurus'. As the
living costs increased with time, the era of the super cooks came to an
end. However, their art has not all lost.

One can frequently taste the delicacies mastered by the chefs at

Kashmiri weddings. Kashmiri cuisine that evolved in the Valley
several centuries ago acquired some of the scrumptious elements of
the Mughal art of cooking and yet has retained a distinct personality
of its own. There were two great schools of culinary craftsmanship in
Kashmir, namely those of Kashmiri Pandits and Kashmiri Muslims.
The basic difference between the two schools was that the abundant
use of heeng (asafetida) and curd among the Hindus and the open-
handed use of onions and garlics among the Muslims.

Hindu Brahmins or Kashmiri Pandits are not averse to eating meat

and are rather voracious meat eaters. However, they prefer goat and
that too a young one. The meat is generally chosen from the legs,
neck, breast, ribs and shoulders and cut into large pieces. No
vegetarian or non-vegetarian dish, except certain kababs, is cooked
without curd. The Kashmiris often cook their food by heating it on
two sides, from both top and bottom for that distinctive taste. The
charcoal fire was their solution in the earlier days but oven serves as a
good substitute these days.

Originally, Kashmiri Pandits avoided onions and garlics but now

many of them have acquired a taste for them and include them in
certain recipes as optional. Though the basic principles of cooking are
largely similar in almost all homes, certain Pandit families have
adopted minor changes in both ingredients and methods. The most
important of the retained traits are the liberal use of aromatic spices
and the avoidance of onion and garlic in some homes. Kabargah,
Kofta, Dum Alu, Methi Chaman and Firni are some of the delicacies
of the region known for their sheer flavor and richness.

Kashmiri Muslims offer another gold mine of gourmet though

except for the few restaurants and regional stalls in the country, this
art is near extinction. Largely confined to Kashmiri homes in and out
of the Valley, the professional cooks and masters of the art are known
as 'wazas'. These people claim to be the descendants of the master
chefs who migrated from Samarkand and parts of Central Asia at the
beginning of the fifteenth century and were a vital part of the
entourage that came to Kashmir during the reign of Timur (or
Tamarlane).

In the earlier days, the traditional Kashmiri Muslim banquet known

as Wazwan, a feast fit for kings, which was perhaps the most unique
and elaborate royal spread of meat and delicacies compared to the
other parts of India. Comprising of thirty-six courses, fifteen to thirty
dishes of Wazwan are varieties of meat. Many of the delicacies are
cooked through the entire night under the expert supervision of a
Vasta Waza or head chef, assisted by an entourage of wazas under
him. Kashmir's most formal meal, Wazwan is not only a ritual but
also a ceremony. Traditionally, no spoons, forks or knives are used for
eating food. Eaten with fingers, getting invited to a Wazwan is a rare
luxury that one can enjoy these days.

What makes the Kashmir Cuisine special is the detailed preparation

and traditional presentation of sumptuous meals, which comprises 36
courses. All this makes 'wazwaan' a spectacular and royal repast.
Seven dishes typically form an inseparable part of the feast - 'tabakh
maaz, rogan josh, rista, aab gosh, dhaniwal korma, marchwagan
korma and ghustaba. Firin and kahwah (green tea)' conjure delicacies
that are rich in taste and texture with mouth-watering aromas.

KASHMIRI FOOD
GUSHTABA, ROGAN JOSH, TABAK MAJ, RISTA YAKNEE,
MARCHWANGAN KORMA.
MUDJAN A SWEET PULAV AND SHIRMAL.

LADAKH FOOD
Tsampa, Pava, Chalak, Khambish, Thukpa, Kothay
Local Drinks: Tea & Chang