Rajasthani food is known across the globe for its unique preparation, use of minimal ingredients, and delicious delicacies that are treats for the taste buds. These dishes belong to different micro cuisines of the state that comprise the rich culinary past. From Marwar to Mewar, the state is divided into various regions, each with a different tale of how its food scene looks today.
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If you like to dive deeper to understand the culture of Rajasthan, you cannot do it without learning about the regional micro cuisines. They tell the tale of the past, take you inside the royal kitchens, and give you a sneak peek into the future.
Shekhawati Cuisine
In the Shekhawat region, rugged terrain influences the kind of cultivation. The local food reflects the agricultural life of farmers and what they eat. Bajra or finger millet is easily grown here, therefore, you will find the use of it in sweets and savoury dishes. Bajre ki roti, bajra ki khichdi churm, aloo pyaaz ki sabzi, and bajra poori are among staples in this region.
Matsya Cuisine
If you have ever been to Bharatpur or Alwar, the local micro cuisine is referred to as matsya cuisine. You will also find the use of milk and milk-based products here. For example, you will witness curd being used in the gravy. Some of the famous dishes prepared in this region are gatte pulao, Alwar ka halwa, moong dal halwa, kadhi kachori, and more.
Dhundhari Cuisine
Dhundhari cuisine describes the food of the state’s capital, Jaipur, and surrounding areas. Here you will find the food from all regions of Rajasthan making it a melting pot of micro cuisines. A lot of the food here also shows glimpses of the royal kitchens. If you are exploring Pink City, you must savour missi roti, dal bati, gatte ki khichdi, and malpua.
Marwari Cuisine
Marwari cuisine originated in the Marwar region encompassing Jaisalmer and Jodhpur. What makes the food interesting here is the use of wild ingredients to create unique recipes with a long shelf life. It is also influenced by royal kitchens and flaunts vegetarian delights like gatte ki sabzi, ker sangri, dal baati churma, and laal maas.
Also Read: Why You Should Give Rajasthani Food A Try?
Vagad Cuisine
As the name suggests, this micro cuisine originated in the Vagad region which shares the borders with Gujarat. Hence, the food here is a mix of Rajasthan and Gujarat. Guwar fali ki sabzi, doodh jalebi, methi dhebra, and sev tamatar ki sabzi are some of the must-haves if you are looking to indulge in local delights.
Meghwal Cuisine
Originating in the Barmer region of Rajasthan, this micro cuisine has dishes enlisted from the Meghwal community. Boasting an array of flavours, from hot to basic, the ingredient list often includes locally grown chillies. If you cannot tolerate fiery notes, place a request with the restaurant staff to use less chilli powder. Some of the must-try dishes here are lehsun ki chutney, kachri sabzi, bajra ka khichdi, and mathaniya mirch.
Mewari Cuisine
In the region of Mewar, especially Udaipur, you can find traces of royal culture even today. The food here is rich in flavours and spices. A lot of meat-based dishes are prepared using milk or milk-based products to elevate the creaminess and texture. If you are in Udaipur, do try ghewar, safed maas, Mohan maas, and dal dhokli (in Rajasthani style).
Bikaneri Cuisine
As the name indicates, this micro cuisine has traces in Bikaner and surrounding regions. The city is synonymous with bhujiya for many lovers of this fried snack with hundreds of variants sold across India. If you observe closely, you will notice that locals here indulge in fried food a lot. You can also try dishes like pakodi, ghewar, bhujiya, and mingodi ki sabzi.