Taste Famous Dishes Of Rajasthan While Exploring Dunes & Forts

When someone mentions Rajasthan, majestic forts, picturesque dunes, folk songs, opulent palaces, and vibrant markets paint an attractive image. But if you are a foodie, these images will take a backseat as your focus will immediately shift to Rajasthani cuisine, rich in flavours, ingredients, and texture.

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For a gastronome, the exploration is always focused on the local food and acquainting with the culinary heritage. Since many dishes in Rajasthan have originated from royal kitchens, the history behind their emergence and taste makes your gastronomic journey filled with surprises. If you are planning a holiday in the state, here are some famous foods that you must not miss out on relishing.

Top 7 Famous Foods Of Rajasthan

Laal Maas - Meat-Based Delight From Rajasthan

If you dive into the story of the origin of laal maas in Rajasthan, you will land in the 7th-8th centuries when the royal dynasties of Udaipur and Jodhpur existed. Maharajas or royal chefs cooked it with wild meat whenever they were out on a hunt with kings and other royals. You will find many variations of this dish across the state. For example, people in Udaipur cook it with mustard oil while ghee is used in Jodhpur. These days, most people use mutton as the star ingredient and red chillies give the dish its hot red hue.

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Gatte Ki Sabzi

Made by cooking besan mixture, this delicious delicacy from Rajasthan has an interesting story of inception. It is believed to have been first prepared by soldiers in the Marwar region, which has been associated with battles. Since the fresh produce was scarce, this dish was cooked in a curd-based gravy with spices. Today, many people cook gatte in tomato-onion gravy with garlic, green chillies, and ginger to add a kick.

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Rajasthani Kadhi

While kadhi is largely associated with the Punjab and Sindhi communities, Rajasthani kadhi is another of the popular curd-based dishes. It is thick and made with tangy curd or even buttermilk. Unlike other versions, this is also spicier. What sets it apart are the deep-fried pakoras. It is among a few dishes that are prepared without onion and garlic.

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Ghevar

Food historians believe that ghevar originated in Rajasthan. Made with flour, ghee, and sugar syrup, the disc-shaped sweet dish is available in several flavours across confectionaries of the state. It has been mentioned in Ayurveda too and considered among a few delights that keep the body calm during monsoon, therefore, it is largely associated as a treat for the rainy weather.

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Dal Bati Churma

Much like gatte ki sabzi, bati is also considered a dish among wartime meals. It is believed that soldiers would bury dough balls under the top layer of sand before going to war. At the end of the day, they would return to baked batis. They would dust them off, dip in ghee, and enjoy with buttermilk. According to historians, dal completed the meal during the Gupta Empire, and then sweet churma joined the forces. Today, you need to try this dish for all its flavourful glory.

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Also Read: Do's And Don'ts Of Making Rajasthani Dal Bati Churma At Home

Stuffed Kachori From Rajasthan

If you think about delicacies that are prepared without fresh produce, know that they must have originated in a region where cultivation is difficult. Mewar, Rajasthan, is also credited for the inception of stuffed kachoris. They make excellent travel food as the deep-frying process increases their shelf life. Moong dal, onion, besan, mawa, and other ingredients are blended with Indian spices and stuffed into dough balls before they are tossed in hot oil. Served with green chutney, kachoris are among the most sought-after street foods in Rajasthan.

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Mohan Maas

Many historians believe that laal maas was a dish prepared by men to serve men. Therefore, Mohan maas originated in Rajasthan for women. The mutton curry boasts subtle flavours and is prepared in a curd or milk base that offers a creamy texture and light hue. These days, it is also prepared with chicken, and the seasoning with whole spices makes it an exemplary delight for foodies, irrespective of their gender, to explore and indulge in.

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