Savour Flavours Of Rajasthan In Pune With A Festive Thali

What is the first thing that comes to your mind when you think of Rajasthani food? The Dal Bati Churma over the years has become a flagship dish for Rajasthan and has gained immense popularity all over India. The story about how the Dal Bati Churma (baked dough balls served with a thick lentil soup and sweet powder made with wheat flour, ghee, and jaggery or sugar) was first discovered is quite interesting. It happened accidentally when a chef in a royal kitchen in Mewar poured sugarcane juice in the dough that was to be used to make the baatis.  

Video Credit: Sanjeev Kappor Khazana

This dish takes center stage in a Thali that is being served as part of a Rajasthani food festival at Zeera, the Indian restaurant in Condrad Pune. This carefully curated feast brings together the rich flavours of Rajasthan to life by Chef Sonaram Dewasi,  from Conrad Bengaluru with expertise in Rajasthani Cuisine.  

Also Read: From Pickling To Pit Roasting: How Rajasthan’s Regal Past And Extreme Climate Influenced Its Food

“I am from the Pali district near Jodhpur. My brothers taught me to cook. The food in my home has always been traditional Rajasthani food and I enjoy presenting that here,” says Chef Sonaram. “Rajasthan has a variety of dishes, most of which are cooked keeping the region’s hot dry climate in mind. 70 percent of the traditional Rajasthani food is vegetarian. The Rajputs eat non-vegetarian food but that’s a small part of the population,” he explains. 

Dal Baati Churma is popular all over the state. Chef Sonaram explains that while it is cooked all over the state, in Mewar, however it is called Dal Bafla and the technique of cooking it is different. “They boil the dal and then fry it. We fry it directly. In the villages it is cooked on stoves using cow dung for fuel,” he explains.  

Hallmarks Of A Good Rajasthani Meal 

Rajasthani food is characterised by its use of spices, which lend bold flavours to dishes. Common spices include cumin, coriander, turmeric, and red chilli powder. The arid climate influences the ingredients used, leading to the incorporation of lentils, grains, and vegetables that can withstand harsh conditions. Dishes are often cooked using traditional methods, such as slow cooking in earthen pots, which enhances their flavour. 

One of the most distinctive features of Rajasthani cuisine is the use of ghee. This not only acts as a cooking medium but also enriches the taste and aroma of dishes. Ghee is often used in the preparation of sweets, curries, and various types of breads, imparting a luxurious texture and taste. It is considered a symbol of richness and indulgence. 

In Rajasthani culture, ghee is associated with hospitality and prosperity. It is often used in festive dishes and during celebrations, reflecting the importance of sharing hearty meals with family and friends.   

Ghee has a long shelf life and does not require refrigeration, making it an ideal cooking medium in the hot and dry climate of Rajasthan. It can be stored for extended periods without spoiling, which was particularly important in historical times when refrigeration was not available. “Rajasthani food without ghee is unimaginable. It’s a staple in our homes. When I came to Pune too cook  this Rajasthani meal, I checked if adequate ghee had been ordered. In Rajasthan we also make our ghee at home.” 

What’s On The Menu 

Rajasthani cuisine is a vibrant reflection of the state's rich cultural heritage and arid landscape. Rajasthani food is primarily vegetarian, due to historical influences and cultural practices. In the thali apart from the Dal Baati Churma, one can find  Mangodi Shorba, a heartwarming soup featuring lentil dumplings that sets the tone for the delights ahead.  

Other specials include a  Mathania Paneer Tikka cooked with special red chilies grown in the Mathania village in Jodhpur, apart from a hearty Panchmel Dal made from five types of lentils, slow cooked to perfection, a mattar (peas tikki) coated with crushed papad, a traditional Sev Tamatar Ki Sabzi,  Gatte ki Sabzi where steamed dumplings made with gram flour (besan) are cooked in a yoghurt-based gravy and Ker Sangri, a unique dish  that utilises ker, a wild desert bean and sangri a type of dry berry which thrives in the arid climate, served along with rotis made of bajra and makai and a pulao with mild flavours. One of the best things in the thali is the comforting Bajre Ki Raab, a porridge like dish made of ghee roasted Bajra flavour. 

To conclude this festive meals, there's dessert which changes depending on the day you head to the food festival. There’s tarditioanl Malai Ghevar that is typically made during the festival of Raksha Bandhan  and also a delectable Ajmeri Mawa Cake. 

The Rajasthani Thali will be available from  October 3rd to 13th and is priced at Rs 2050 plus taxes