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When it comes to Rajasthan, it's impossible to overlook the intensity and variety of colours. The scene in Rajasthan is truly stunning, with beautiful red and yellow turbans, emerald green and orange saris, and lovely sarangi, (short-necked string instrument played in traditional music) playing in the background. And the food in Rajasthan is incredible! Rajasthani cuisine includes everything from gatte ki sabzi, ker sangri, and laal maas to bajra khichda and bajra roti with lasuni chutney. Bajra is a robust crop that thrives in arid climates, high temperatures, and low soil fertility, which is why it has become such an important part of Rajasthani cuisine. Rajasthan, surprisingly, produces the most bajra, and India is the world's greatest producer of this grain. Bajra is not technically a grain; it is a member of a family of small seeded grasses known as 'millets.' Bajra has been cultivated in India from prehistoric times, when it arrived from Africa around 2000BC.
Bajra Advantages include:
Gluten-Free: Bajra's protein composition is gluten-free, making it a healthy alternative to the gluten-laden foods we eat on a regular basis.
Gut health: Bajra is high in insoluble fibre, which acts as a prebiotic in our stomach and helps us maintain good digestive health. Insoluble fibre also prevents overeating by bulking up meals and causing early satiety. Insoluble fibre is also necessary for appropriate colon cleansing and constipation prevention.
