FOOD
In Rajasthan, a state of forts and royal palaces,
the food suggests the austerity of the desert, where climatic conditions dictate the
development of its cuisine.
Enormous glasses of thick, creamy milk and Lassi
(thick, creamy buttermilk), are consumed and chilies and Ghee eaten in large quantities to
counter the extreme heat.
A typical meal is the outstanding Gate-ki-Sabzi
(narrow rolls of spiced chick pea gram, fried and dipped in a thick curry); Wholesome Dal
(very spicy lentils); the unusual Bhatti (whole wheat flour balls, baked in cowdung and
soaked in Ghee) and the nourishing Churma (sugared, crushed wheat flour balls, eaten with
ladles of Ghee). The traditional marawari Thali (meal) comprises of a perky salad, yogurt
and scrumptious vegetables such as Kalonji (egg plant, stir fried black with fennel,
fenugreek, coriander and red chilies); Toovar Dal (lentils flavored with pure Ghee,
asafetida, cumin and fenugreek seeds) and Karhi (chick pea flour soup with yogurt and
chick pea dumplings). Traditional accompaniments are Kachoris (deep fried whole wheat
breads, stuffed with split peas) and Rotis (whole wheat flat griddle breads). Papadums
(Indian wafers, generally made of split peas, flavored with red/black pepper) signifies
the end of a scrumptious meal.
With the Rajputs, traditional warriors, meat is a
great favorite normally skewered and cooked over an open fire, in earth pits lined with
cow dung. What is impossible to resist are the royal sweets, including the glorious Raj
Bhog (huge, fresh cheese balls in syrup, filled with Pista and Kesar nuggets, covered in
Varak, real silver tissue) and the scrumptious Ras-Malai (chunks of reduced milk, floating
in thick , sweetened milk). A popular snack is the crisp, crunchy Bikaneri Bhujiya (fine
squiggly vermicelli, made of chick flour, heavily spiced).
The rich culture of Rajasthan is truly reflected in
its culinary heritage. |
