Lesser-Known Dishes To Try On Your Rajasthan Trip

Rajasthan’s culinary traditions have given us mouthwatering dishes like daal bati churma, lal maas, ker sangri, gatte ki sabzi and pyaaz ki kachori, to name a few. These dishes underscore the ingenuity of its people, who preferred food that could last several days and be eaten without heating. The lack of water led to the extensive use of dairy products like milk, butter and buttermilk to compensate for or reduce the water content while cooking. The use of game meat alongside beans, dried lentils and legumes like gram flour, bajra and jowar means that Rajasthan is home to a mix of vegetarian and non-vegetarian cooking styles. Using ghee (clarified butter) as a quintessential ingredient also lends a distinct richness and flavour to many traditional Rajasthani dishes.