Indian cuisine
Rajasthan

Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Food is generally cooked in milk or ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.

Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, ghevar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi and boondi. Typical snacks include bikaneri bhujia, mirchi bada, pyaaj kachori, and dal kachori.

Daal-baati is the most popular dish prepared in the state. It is usually supplemented with choorma, a mixture of finely ground baked rotis, sugar and ghee.

Rajasthan is also influenced by the Rajput community who have liking for meat dishes. Their diet consisted of game meat and gave birth to dishes like laal maans, safed maas, khad khargosh and jungli maas.
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