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When in Rajasthan, you should eat like a local and explore like a tourist! Contrary to what most people think, Rajasthan has a diverse culinary roadmap. Rajasthani cuisine has quite a few regional variations. In Udaipur, for example, you might encounter dishes influenced by Mewari cuisine, which is famed for its elaborate regal recipes. In Jodhpur, the cuisine reflects the essence of the Marwar culinary legacy, where besan and ghee are staples in both sweet and savoury dishes.
However, some signature dishes, like dal baati choorma, Makhaniya lassi, mawa kachori etc are available readily throughout the state. Here’s a guide on the absolute un-missable treats you should sample when you’re in Rajasthan:
Dal Baati Churma
The quintessential Rajasthani meal comprising a delicious, spiced, savoury dal that’s served with baati or hard wheat rolls, and churma (a sweet powdered cereal). The baatis are baked in an open flame, or in a tandoor until golden brown which gives them their signature smokiness. And the churma which adds a much-needed sweet contrast to the dish is essentially just crushed baatis mixed in ghee and jaggery.
Laal Maas
Laal maas, literally translating to "red meat," is a spicy mutton curry which has a signature red hue, mainly from the depth of the colour of a fiery red chilli paste made ‘Mathania red chilli.’ This chilli is known for its intense heat and contributes to the fiery nature of the curry. The curry in Laal Maas is slow-cooked to allow the flavours to meld and to let the meat tenderise.
The traditional method of cooking Laal Maas involves slow-cooking the marinated meat in a spicy red chilli-based gravy over a natural flame for several hours so the meat absorbs the flavours of the spices and chili, resulting in a rich and flavorful dish.
Gatte Ki Sabzi
One of the standout vegetarian dishes in Rajasthani cuisine Gatte ki sabzi is made with gram flour dumplings which are simmered in a spiced yogurt-based curry. The tanginess of the yoghurt complements the besan’s natural savouriness. These dumplings are boiled and sliced before being added to a yoghurt-based curry flavoured with various spices like cumin, coriander, and red chili powder.
Ker Sangri
This unique dish is made from two key ingredients, namely ker (desert berries) and sangri (beans derived from the Khejri tree); it’s essentially a bean and berry sabzi with a unique taste. Rajasthan is a predominantly arid state, and Ker and sangri are hardy, drought-resistant plants that can thrive in arid conditions, making them essential components of the local cuisine. The dish is cooked with a blend of traditional Rajasthani spices, such as red chilli, coriander, cumin, and asafoetida.
Jodhpuri Mirchi Vada
One of the most famous renditions of this vada is available right outside Jodhpur’s Mehrangarh Fort where a series of snack shops serve freshly made mirchi vadas. However, they’re available throughout Rajasthan. The highlight of Jodhpuri Mirchi Vada is the use of locally grown large green chillies as the main ingredient. These chillies are stuffed with a spicy and tangy filling made from a mixture of besan, spices, and sometimes other ingredients like potatoes or paneer.
They’re dipped in flour batter and deep-fried until they achieve a golden-brown, crispy exterior. The gram flour coating not only adds a crispy texture but also complements the spiciness of the chillies.
Mohanthal
A festive staple in Rajasthan, Mohanthal is made with besan, ghee, sugar, milk, and nuts such as almonds and pistachios. The fudge-y dessert has a slight smokiness since besan is roasted with ghee and seasoned with cardamom and spices. You’ll find some of the best Mohanthal in older parts of Jaipur, Udaipur and Jodhpur where legacy shops have stuck to the original recipe.
Ghevar
Though this honeycomb-shaped dessert is already quite famous across the country, you’ll find some old-school and elaborate renditions in Rajasthan. Ghevar is known for its unique disc-shaped appearance and is made using ingredients like flour, ghee and sugar syrup. Ghevar is strongly associated with the Teej festival, which is dedicated to the celebration of the monsoon season and the union of Lord Shiva and Goddess Parvati.
The lacy and porous structure is achieved when the batter is poured into hot ghee to create the characteristic porous discs. After frying, the Ghevar is soaked in sugar syrup, which adds sweetness and enhances its flavour.
Papad Ki Sabzi
This traditional Madwadi dish features a tomato and yoghurt-based curry featuring small pieces of roasted papad, seasoned with kasuri methi and a subtle hint of garlic and green chillies. This dish is traditionally made with homemade sun-dried papad; sheets of papad are laid out in the sunlight for several days, allowing them to dry and firm up. Sun-drying not only removes the moisture from the papads so they can hold their shape when used in a curry
Doodhiya Kheech
Udaipur is the best place to savour this creamy dessert which offers a twist to classic rabdi. Its texture is similar to that of rabdi although it is thickened with wheat. Also known as ‘Gehun ka Kheech’ this dessert is essentially a wheat porridge, made annually in Rajasthani homes for Akshay Tritiya.
Gulab Sakri
This mawa dessert is said to have originated in Jaipur and is made with cardamom, rose water and saffron. It usually has a light golden tinge and is considered a modified version of Thaal barfi. The best place to sample this dessert would be legacy sweet shops in Jaipur’s old neighbourhoods that still use the traditional recipe for Gulab Sakri
