RESEARCHPROJECT

REPORT

RAJASTHANICUISINE

SUBMITTED TO :
MS.HARMANJOT KAUR

SUBMITTED
BY:
SANGRAM SINGH
RATHORE
ROLL NO. 094620

CONTENTS
CHAPTER

PARTICULARS
ACKNOWLEDGEMENT

CHAPTER I
INTRODUCTION
PURPOSE OF STUDY
SCOPE OF STUDY
OBJECTIVES
RESEARCH METHODOLOGY
LIMITATION
CHAPTER II
THEOROTICAL FRAMEWORK

CHAPTER IV
CONCLUSION
RECOMMEDATION
BIBLIOGRAPHY
QUESTIONNAIRE

ACKNOWLEDGEMENT

This Project entitled RAJASTHANI CUISINE Prepared by me has

been possible owing to the relevant data and information collected from
different sources like website, Newspaper and through personal
investigation.
For this project work, I would like to thank my Guide
MS.HARMANJOT KAUR in particular for his valuable and complete
guidance in preparing the project report.
Finally, I express my gratitude toward my loving parents,
from whom I have received encouragement and support from time to time
in completing this project report in time.
SANGRAM SINGH RATHORE
NCHMCT ROLL NO. 094620

CHAPTER I

INTRODUCTION
PURPOSE OF STUDY
SCOPE OF STUDY

 OBJECTIVES
RESEARCH METHODOLOGY
LIMITATION

INTRODUCTION
Each region in India has its own traditional dishes and specialities. In the
royal kitchens of Rajasthan, as well as most other states, food was very
serious business and raised to the level of an art-form. Hundreds of cooks
worked in the stately palaces and kept their recipes a closely guarded
secret. Some recipes were passed on to their sons and the rest were lost for
ever. It became a matter of great prestige to serve unusual dishes to guests
and the royal cooks were encouraged to experiment.
The tales of how cooks tried to impress their guests by presenting at least
one unforgettable item on the menu have now become legends. The
monthly budget ran into lakhs of rupees and the royal guests were treated
to such delicacies as stuffed camels, goats, pigs and peacocks... it was
perfectly normal to have live pigeons and other birds fly out of elaborately
decorated dishes. The food was served in gold and silver utensils and the
number of dishes at one meal ran into hundreds. It was usually never
possible to taste all the delicacies served.

The finest cooking in India was derived from the Mughals and did
influence the royal kitches of India, as did European cooking. But the
common man's kitchen remained untouched, more so in Rajasthan.
Cooking here has its own unique flavour and the simplest, the most basic
of ingredients go into the preparation of most dishes.

The war-like lifestyle of its inhabitants and the availability of ingredients

in this region influenced Rajasthani cooking. Food that could last for
several days and could be eaten without heating was preferred, more out
of necessity than choice. Scarcity of water, fresh green vegetables have all
had their effect on the cooking. In the desert belt ofJaisalmer, Barmer and
Bikaner, cooks use the minimum of water and prefer, instead, to use more
milk, buttermilk and clarified butter. Dried lentils, beans from indigenous
plants like sangri, ker, etc.

PURPOSE OF STUDY
This project aims to be guideline to the Hoteliers
entrepreneurs including Indian restaurant owners and even to the
households who wish to include a variety of cooking style in Indian
dishes in their culinary art. Today, as well as we know that Rajasthan
cuisine has become an unseparable part of food consumption, so to make
the Indian cuisine now tangier and to add some delicate touches, an
effort is being made through this project.

This project would also provide helpful to teacher and

trainers as sufficient material for giving lesson is provided. Even the
students will gain a lot in knowledge as out

RAJASTHANI CUISINE

and this will be more interested in this section of Indian cuisine.

SCOPE OF STUDY
Though the theoretical portion of this project has been taken
from various books, the data analysis and the interpretation has been
done basing on the experiments conducted, the results yielded and the
scores given by the judges that comprise of the respected faculty of the
college.

OBJECTIVE
To search the Role of Rajasthan Cuisine in Developing Tourism in
Jaipur.
To Search the Famous Dishes of Rajasthan Cuisine in Promoting
Jaipur Tourism.
To study the Rajasthani Food Festival Promoting Jaipur Tourism.
To study the Rajasthani Cuisine Finest Cuisine in India.

METHODOLOGY
The data collected for the project are primary. The theoretical
framework has been done with the help of some books, but the data
analysis & interpretation has been done based on primary source of
information.
From the very beginning of my study upon this valuable as
well as important and interesting topic, I have got always a positive
response from every concern and individual wherever I approached. I
went to some old and renowned restaurants, fast food joints, hotels
Indian department, which are well known to the staff.
The experiments had been solely conducted by me keeping in
mind the valuable advise & informations from the esteemed teachers.
The result product was presented before a panel of judges comprising
lecturers of our college. They had been provided with a score sheet

prepared by me. The marks provided by the panel were used for the data
analysis & interpretation.
I personally interviewed some chefs and staff according to my
questionnaire. I found they are really cordial and supportive during my
survey.

CHAPTER II
THEOROTICAL FRAMEWORK

RAJASTHANI CUISINE
Land of Princes, as Rajasthan is called, shows off, many a fine
gastronomic both within the palaces and outside. The royal kitchens of
Rajasthan, the preparation of food was a very complex matter and was
raised to the levels of an art form. Thus the 'Khansamas' (the royal cooks)
worked in the stately palaces and kept their most enigmatic recipes to
themselves. Some recipes were passed on to their descendants and the rest
were passed on as skills to the chefs of semi states and the branded hotel
companies.
The personal recipes of the royal KHANSAMA still rotates around their
generations and are the highlights of regal gatherings. Each state of
Rajasthan had their own style of the recipes, and are continued in the
Rajput households. It was mainly the men folks of the family that prepared
the non-veg. Some of the Maharajas apart from being great hunters
relished the passion of cooking the SHIKARS themselves for their chosen

guests and the trend continues among the generation.

Rajasthani cooking was inclined to the war-like lifestyle of the medieval
Rajasthan and the availability of ingredients of the region. Food that could
last for several days and could be eaten without heating was preferred,
more out of necessity than choice. Scarcity of water, fresh green vegetables
have had their effect on cooking.
Generally, Rajasthani curries are a brilliant red but they are not as spicy as
they look. Most Rajasthani cuisine uses pure ghee (clarified butter) as the
medium of cooking. A favourite sweet dish called lapsi is prepared with
broken wheat (dalia) sauted in ghee and sweetened.
Perhaps the best-known Rajasthani food is the combination of dal, bati and
churma(dal is lentils;bati is baked wheat ball; and churma is powdered
sweetened cereal), but for the adventurous traveller, willing to experiment,
there is a lot of variety available. Besides, each region is distinguished by
its popular sweet - Mawa Kachori from Jodhpur, Alwar ka Mawa, Malpuas
from Pushkar, Rasogullas from Bikaner, Ghevar from Jaipur to name a
few. Contrary to popular belief, people of Rajasthan are not all
vegetarians.The unique creation of the Maharaja of Salwar is the Junglee
maas. Junglee maas was a great favourite among the Maharajas and due to
the paucity of exotic ingredients in the camp kitchen, the game brought in
from the hunt was simply cooked in pure ghee, salt and plenty of red
chillies. However, now this dish has been adapted to the less controversial
ingredients like kid/lamb, pork or poultry.

in the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum
of water and prefer, instead, to use more milk, buttermilk and clarified
butter. A distinct feature of the Maheshwari cooking is the use of mango
powder, a suitable substitute for tomatoes, scarce in the desert, and
asafoetida, to enhance the taste in the absence of garlic and onions.

Cuisine based on different communities

In Rajasthani the cuisine, style of cooking and ingredients used in
different sections of the community are different. The Rajput
warrior had a flair for hunting, and thus ate both vegetarian and
non vegetarian food with great taste. The Vaishnavas, followers of
Krishna, were strict vegetarian, and so were the Bishnois, a
community known for their love for plants and animals.
The Marwaris are vegetarian too, but their cuisine, is not too
different from the Rajputs, but is richer in its method of
preparation. Last but not the least are the Jains, who were not
only vegetarians, but ate only before the sunset. Another important
part of their cooking style is that their food is devoid of garlic and
onions which are otherwise an important ingredient of the
Rajasthani cooking.

Geographical Influence on the cuisine

Rajasthani food was prepared in a manner so that it would last for

several days and could be eaten without heating. Moreover, due to
scarcity of water, in the desert belt of Jaisalmer, Barmer and
Bikaner, cooks use more milk, buttermilk and clarified butter. The
scarcity of water and fresh green vegetables also has its effect on
the cooking and dried lentils, beans from indigenous plants like
Sangri, Ker etc. are generously used.

FOOD OF RAJASTHAN FOR THE DEVELOPMENT OF THE

STATE

Rajasthan is the most colorful state of India. It is the place of royal Rajput
culture and age old Marwari tradition; of colorful turbans and bright
bangles; of royal palaces, vast desert, mountains, camel and many more.
The rich history of the state is reflected in the food and traditional dance of
Rajasthan. The Rajashthani cuisine bears the royal touch of the famous
Rajput tradition. The vegetarian, non-vegetarian dishes, sweets all presents
wide range of varieties.
The way of cooking here is influenced both by the royalty and the scarce
availability of the ingredients in the dry arid region. Due to the scarcity of

the water and fresh green vegetables, the Rajasthani food mainly depended
upon carbohydrate and pulses. Most of the people in Rajasthan are
vegetarian and hence different types of dal preparation form a large part of
the cuisine. Some famous vegetarian Rajasthani dishes are Daal-Baati,
Bail-Gatte, Panchkoota, Boondi and Sukhdi. The preparations are mostly
made with pulses or wheat. Apart from these, Rajasthani curries are also
famous. Kicha ki sabji, moranga ki sabji, makki ki ghaat, lauky ke koftey,
sev tamatar, dahi me aloo, ker sangari ki sabji, Masala Gatta, pyaaz paneer,
rabori ki sabji are some of the famous Rajasthani curries.
However, though the main food of Rajasthan is mainly vegetarian, non
vegetarian dishes are also famous for the huge number of foreigner tourists
visiting every year. Mohan maans, laal maans, safed maans, khad khargosh
are some special royal Rajasthani dishes that have become popular with
time. Many foreigners are now availing India Gourmet Tours to Rajasthan
to explore these tastes. Apart from these, the dessert and snacks are also
very famous in the state. Different sweet dishes like churma, gujia,
seero,imarti, feeni have spread outside the boundary of the state and
represent the face of famous Indian sweets. Among the snacks, Bikaneri
bhujia, mirchi bada, bajre ki roti, pyaaj kachori, mawa kachori, lasun ki
chutney has become internationally famous. The bhujiya market in
Rajasthan records huge number of foreign buyers every year.
Tourism in Rajasthan is the main industry. Where due to the weather
unfavorable climate and dry habitation other industries have not been
possible in the state, tourism has seen great prospect due to the rich culture
and delicious, mouth watering food. However, due to this reason, the

development of the place has also been delayed. So, it also offers wide
range of voluntary works. Foreigners are visiting Rajasthan as a part of
their India voluntary work tour for promoting the snacks of the state. The
rural women make the bhujiya and other foods which are then packaged
and then sold with high prices. The rural women are getting paid and this
earned money is in turn invested into the education of the neglected girl
children of the place.
Thus, the food along has played a very important role in Rajasthan. Where
on one hand, it has become worldly famous promoting the tourism of the
place; on the other hand it has become an earning procedure for the rural
women providing them independence and hence contributing to the
development of the state as whole.

CITY GETS TASTE OF RAJASTHAN

he three-day cultural extravaganza Rajasthan Calling organised by the
Department of Tourism, Rajasthan, in its bid to attract domestic tourists
from Punjab concluded on Sunday. The promotion campaign was held at
Rotary Bhawan in which Rajasthani food stalls were a big hit. Punjabis
known for their love of food were relishing typical Rajasthani delicacies
and dishes. The private exhibitors also did brisk business, but the exact
amount of sale is not yet know, said N L Alawada, Deputy Director,
Rajasthan tourism.
The major highlight of the festival was live Rajasthani folk performance.
Folk music and dances presented on the occasion included langas, kalbelia
dance and treatoli. 20 stalls depicting varied, handicrafts work from
various regions of the state had been put up during the festival, including
woolen shawls from Bikaner, said Alawada.

POPULAR DISHES

The best-known Rajasthani dish is the combination of dalbati and

churma but there is a lot of variety available for the travelers to
love to experiment. Gram flour is a major ingredient here and is
used to make some of the delicacies like Khata, Gatte Ki Sabzi and
Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra
and corn are used all over the state for preparations of Rabdi,
Khichdi and Rotis. A soup of legumes, flavoured with red chilli
peppers, yoghurt or milk and sometimes a vegetable such as Okra,
Jackfruit, Eggplant, Mustard or Fenugreek leaf. Various chutneys
are made from locally available spices like turmeric, coriander,
mint and garlic.

Diversity In The Type of Diet

Different communities of Rajasthan have their own distinctive style of

diets that is in general high-protein and low-fat diet except for the Marwari
cuisine, which is highly rich in its contents. Rajput community is a warrior
class and loves hunting. They are not averse to enjoying the meat of their
game though it is not cooked in their daily kitchen. The game is cooked
outside the home and is headed by males who serve as the chefs for the
non-vegetarian cooking. Most of the other communities are strictly
vegetarians including Vaishnavs, the followers of Lord Krishna, Bishnois,
who are for their love of conservation of both plant and animal life,
Marwaris, who are known for having rich diet and most notably Jains, who
are very strict with their diet rituals. Jains do not eat after sunsets and do
not use garlic and onions in their food, which is otherwise very popular
amon the other communities of Rajasthan.

NON-VEGETARIAN FOOD

Fishes and chicken are not very popular in Rajasthan. Colonel James Tod
noted in his treatise, Annals and Antiquities of Rajputana, that "the
Rajput...hunts and eats the boar and deer, and shoots ducks and wild fowl".
However, it is not uncommon to see that all the warrior-class learns to eat
whatever is available as it is a necessity in the game of survival.
Today, the government of India has banned such hunting as these wild
animals are now in the list of endangered species. Kachri, a vegetable
belonging to the cucumber family, is used to marinate the meat and imparts
it with a distinctive tangy flavor.
The meat is first basted in the spices and then roasted in a pot over a wood
fire until it turns into gravy. It is commonly consumed with bajra rotis
(type of bread of millets).

COMMON INGREDIENTS
Dried beans and spices such as 'heeng' (aesofoetida), amchur (mango
powder), red chillies and mustard seeds, pickled meat, dried preparations
called 'papads' and 'badis' form a large part of Rajasthani cuisine as they
could be conserved for long periods of time and proved themselves to be
very useful in the early days when there was little produce in summers and
transport was not so efficient.
The curries prepared using these dried preparations and often yoghurt or
buttermilk and a lot of chillies and other herbs are simply delicious. Rice is
considered a delicacy in Rajasthan as it does not grow here. Chewing dried
pork fat, called sauth, in winters was considered prevention against colds
and is still considered a good traditional remedy.

COMMON DISHES
Karhi, popularly known as khatta, is made up of buttermilk or yogurt
mixed with chickpea flour, mustard seeds and crushed garlic cloves and it
is said that longer it stays on the fire, the better it tastes. 'Gatte ka saag',
made using freshly made dumplings of chickpea flour and 'badi ka saag'
made using sun-dried moth-lentil dumplings along with 'khichra' a
porridge of millets and moth lentils that are cooked along with water, a
little spice and some ghee in combination with either jaggery or karhi form
a staple part of Rajasthani diet. The hot red-chilli-and-garlic chutney (a
type of tangy Indian sauce) 'raabori', millet flour cooked in buttermilk,
which is believed to be an excellent coolant in the summers) are quite
popular with the food. Sangri and ker (a hard desert berry) abounds in the
preparation of Rajasthani meals as vegetables.
Though sweet preparations are few, Bikaneri sweet specialists are known
all over the country for their delicious preparations. 'Seera', made of wheat
flour in ghee and 'laapsi', a porridge made with desiccated grains of wheat
are the common desserts of the state along with sweetened rice dressed
with saffron and dried nuts and raisins.

REGIONAL SPECIALITIES
Dal-Bati-Choorma, made of butter, cereals and sweetened bread pudding
of Jaipur is considered a specialty, cherished by all the Indians. Bikaner is
famous for its sweets and bhujiya (salties) along with its papads, badis and
on the non-vegetarian side, the lean mutton of the desert goats. Jodhpuri
kachoris (puffed breads with stuffing) are either sweet (when stuffed with
mawa) or quite tangy (when stuffed with hot green chillies and hot spices).
Milk sweets of Bharatpur are not very commonly seen in markets but melt
deliciously into the mouth. They are prepared by boiling milk for hours to
such a consistency that it can be folded into little pancakes. Ghevar, a
delicacy especially prepared during the Teej festival is quite popular. It
looks like a round cake made up of white flour, which is then dipped into
the sweetened syrup and is dressed cream and khoya. Kebabs and pasandas
and sevaiyan, prepared especially during the Eid festival are an integral
part of the Muslim dining table are have moved on from the Tonk and
Loharu region to cover the whole of the state.

POPULAR RAJASTHANI DISHES PROMOTING JAIPUR TOURISM

Rajasthani Cuisine influenced by the Rajput inhabitants as well as the
desert aspect of this region has remained unchanged over the centuries.
The ingredients most used in Rajasthani Recipes have been chosen, more
out of hard geographical compulsion than out of fetish for the taste. With
scarce water resources and few fresh vegetable growing in the region, the
people devised dishes that required the minimum use of water and that
would last days in the hot weather without the need to be reheated.
Rajasthani Cuisine sees the use of yogurt, buttermilk, milk and ghee
(clarified butter) quite a bit in the cooking. Crops like bajra (millet), jowar
(barley), beans and dried lentils which can be cultivated in the region are
widely popular. Saying Rajasthani's have a sweet-tooth is an
understatement. In Rajasthan sweet dishes are non even referred to as
'dessert' , because unlike desserts which are had after a meal, Rajasthani
sweets are had before, during and after a meal.
If you happen to be in the state or get a chance to sample it's delectable
cuisine, here are 10 Rajasthani Dishes you should not miss out on:

Daal-Baati
One of the most popular dishes of Rajasthani cuisine, Daal-Baati is a dish
consisting of Baati which are hard balls of whole wheat dough traditionally

roasted over coals till hard on the outside, yet a little spongy in the middle
and are eaten dipped in a lentil soup very popular across India called Dal/
Daal. While the Baati or wheat dumplings don't appear very appetizing,
once broken and a generous spoon of ghee (clarified butter) poured over it,
they melt in your mouth and you'll be asking for more.
Churma
Churma is a quintessential Rajasthani sweet usually served with baatis and
dal. It is coarsely ground wheat crushed and cooked with ghee and sugar or
jaggery. Traditionally it is made by mashing up wheat flour baatis or
leftover rotis/ chapatti's in ghee and jaggery and sometimes garnished with
chopped nuts or dry fruits. It's mouthwatering and delicious rich with
flavor that will leave you baffled as to how it only takes three ingredients
to make.
Lapsi
Lapsi, another sweet dish prepared with broken wheat (dalia) sauted in
ghee and sweetened is popular too. A kind of sweet porridge, Lapsi again
just like churma (above) is made of just three ingredients, cracked wheat
(dalia), jaggery or sugar and ghee (clarified butter).
Gatte Ki Sabji
This spicy curry dish can be found at almost all Rajasthani meals. True to
it's desert culture this dish is made from only readily available ingrediently
of the desert and though it's called subzi (vegetable dish) it does not
contain any fresh vegetables. It is a dish of chickpea/gram flour dumplings
simmered in a spicy curd (yogurt) sauce.

Pakodi
Pakodi also known as Bhajiyas or Pakoras in other parts of India are
hugely popular in Rajasthan. They are similar to fritters as they are batter
fried vegetables. The batter in this case is made of gram flour and seasoned
with spices like chilli powder, turmeric and jeera. Palak pakora made from
spinach along with onion pakodi and chilli pakodi are among the favourites
in this state.
Papad ki Sabzi
A Papad typically a thin wafer or cracker like flat bread is made from a
lentil and chickpea flour and widely eaten as an appetizer or a snack across
India. In Rajasthan however Papads are used rather unusually to make a
dish where in they are soaked in a tangy gravy. The Papads take on an
almost velvety texture when they absorb the sauce making for an
interesting dish.
Laal Maas
In a predominantly vegetarian cuisine,
the only non-vegetarian dish to really
stand out is Laal Maas which literally
translates to Red Meat in reference to the
color of the dish with comes from the
fiery red chillies in it. The dish may be prepared using kid/lamb, pork or
poultry.
Kalakand (Mishri Mawa)

Mawa Mishri or Kalakand as it is also known, is a traditional and lipsmacking dessert from Jaipur. It is reduced Milk with crystal sugar
finished with silver leaf. This sweet is so renowned for its excellent taste
that even a street is named in Alwar after this particular dish. In old days,
name of a good sweet shop in India depended upon how good their
Kalakand was.
Ghevar
A specialty of Jaipur. This sweet is essentially a round cake made from
flour, soaked in ghee and milk, topped with sliced almonds. This sinfully
sweet dish has crunchy texture and is made with the help of a mould. It's
very rich...but irresistible if you have a sweet-tooth.

FASCINATING RAJASTHANI CUISINES

Fascinating

Rajasthan

Cuisines

were

influenced

by

the

geomorphology and political conditions of the region. The

availability of all types of food was a rarity here and the
preservation of the food was the main criteria because of the
desert conditions and war situations. Therefore Rajasthan is
preferred food that could last for several days once prepared
and could be eaten without the need to heat.
Scarcity of water and lack of fresh green vegetables effected
the Rajasthani cooking and resulted in a very different kind of
cuisine. In the desert zones of Jaisalmer, Barmer and Bikaner,

food that requires the minimum of water is prefer. The people

use more of milk, buttermilk and clarified butter and liberal
use of spices especially red chilly powder to compensate for
the lack of water and fresh vegetables.
Dried lentils or beans from plants like sarigri, ker etc. are used
more often. Gram flour is a major ingredient here and is used
to make some of the fascinating delicacies like khata, gatta ki
sabzi and pakodi. Lentils are also powdered to prepare
mangodi, badi and papad. Bajia and corn are used over a large
area of the state to prepare rabdi, kheechdi and rotis. Various
fascinating chutneys are made from locally available spices
like turmeric, dried mangoes, coriander, mint, onion, ginger
and garlic. The most fascinating Rajasthani recipe is the
combination of dal or lentil, baati or baked wheat balls and
churma or powdered sweetened cereal.
Fascinating Rajasthani Cuisines varies from region to region
with different castes and different regions having slightly
different preferences. The people of Rajasthan also prefer nonvegetarian food perhaps due to lack of easy availability of
fresh

vegetables.

Fascinating

Rajasthan

Cuisines

also

comprises of a lot of sweet dishes.

The Kachchwaaha family of Jaipur is the originator of the
delicacy called Safed Maans or white meat. The preparation is

white in color and is prepared from white mutton. The curry is

prepared from cashew nuts, almonds, fresh coconut kernel
paste, white pepper and poppy seeds. Besides, Mishri Mawa,
Kalakand and Ghevar of Jaipur are also very famous.
The region of Bikaner is famous for its spicy Aloo Bhujiya,
Papads and Rasgulla. The region of Mewar or Udaipur is
believed to have come up the form of barbecue called Sooley
and Dil Jani. The region of Jodhpur is famous for Makhaniya
Lassi, Kachoris, hot green masala chilies and Laddoos.
The region of Jaisalmer is famous for Laddoos, Pushkar for
Malpua, Ajmer for Sohan Halwa, Alwar for Mawa and
Bharatpur for Sweets made from milk.

Rarely has the world seen so rich a cuisine from so little that was available
from the land. While the eastern region of the state has fertile soil capable
of crops of everything from wheat and maize to millets and corn, for much
part the desert`s dry terrain, prone to droughts, was incapable of producing
even basic necessities of survival. Yet, live and eat they did, creating an
exotic cuisine from the soil that threw up a few pulses, crops of millet, and
trees with beans that were dried and stored for use when, in the summers,
nothing would grow.
Communication and faster means of transportation have brought in a
revolution in the choice of vegetables and fruits that are now available

throughout the state, but this was not always so. Which is why, for the
villager, his diet still remains sparse, and consists of dairy produce, bread
of millets and accompaniments of gram flour and sour buttermilk which,
say dieticians across the world, is a high-protein, low-fat cuisine. Perhaps
that is what gives the people of the desert their erect gait and slender build.
An important feature of non-vegetarian cooking in the Rajput kitchen was
that it was rarely cooked on the main stove in the kitchen, and usually
employed the male head of the family as its chef. The women, whether the
family was vegetarian or meat eating, had their task cut out for them. They
would dry the meagre sangri and gwarphali beans that are eatable, and
store them for future use. They would also make papads and endless other
variations and dry them, also for storage, later to be turned into curries for
the family.
Accompaniments rarely changed over the region. Desserts were, by and
large, rare, though exotic concoctions from vegetables were sometimes
served. For most, for festive occasions, these would consist of seera, a
halwa made of cooked wheat flour in ghee, or laapsi, a porridge made with
desiccated grains of wheat. Rice, a delicacy in Rajasthan, was served as a
sweet with the addition of sugar, saffron and dried nuts and raisins.
If Jaipur has its specialty, none of the other princely states have lagged
behind. Bikaner has its savouries, especially bhujiya, which has accounted
for its fame, and the quality of its papads and badi remains unrivalled. The
lean mutton of the desert goats of this region too is considered the most
favourable. Jodhpur has its kachoris.In Bharatpur, milk sweets, rarely

commercially available, occupy a niche by themselves. A Rajasthani

delicacy, linked with the monsoon festival of Teej, is called ghevar,
consisting of round cakes of white flour over which sweetened syrup is
poured. Today, variations include lacings with cream and khoya, making it
a delightful concoction. Muslim food has also occupied a place in the
overall cuisine of the state, not just in pockets such as Tonk and Loharu,
but also in Jaipur .

SOME FAMOUS DISHES OF RAJASTHAN

Eating Habits
The personal preferences of the people about food are very much varied.
The Rajput warrior was not averse to hunting, killing game to put in his
pot at night. The Vaishnavas, followers of Krishna, were vegetarian, and
strictly so, as were the Bishnois, a community known for their passion to
conserve both animal and plant life. Even among Rajputs, there were
enough royal kitchens where nothing other than vegetarian meals were
cooked.

The Marwaris of course, were vegetarian too, but their cuisine, though not
too different from the Rajputs, was richer in its method of preparation.
And then there were the Jains too, who were not only vegetarians, but also
the ones who would not eat after sundown, and whose food had to be
devoid of garlic and onions which were, otherwise, important ingredients
in the Rajasthani pot.
Main Dishes
Gram flour is a major ingredient here and is used to make some of the
delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are
used for Mangodi and Papad. Bajra and corn are used all over the state
for preparations of Rabdi, Khichdi and Rotis.
A soup of legumes, flavoured with red chilli peppers, yoghurt or milk and
sometimes a vegetable such as Okra, Jackfruit, Eggplant, Mustard or
Fenugreek leaf. The wealthy can afford to eat meat regularly, but many
abstain for religious reasons. Though the Rajasthani kitchen was able to
create much from little, it had also to cater to different communities with
their own ritual observances.
Chutneys Galore
Various chutneys are made from locally available spices like turmeric,
coriander, mint and garlic. Perhaps the best-known Rajasthani food is the
combination of dalbati and churma but for the adventurous traveller,
willing to experiment, there is a lot of variety available.

Chapatti Making
The chapatti is a flat, unleavened bread which serves almost as a spoon,
for it is used as a scoop to transfer food to the mouth. It complements both
the texture and flavor of the food it scoops up, absorbing runny sauces,
balancing strong flavors and smoothness.
Frying Puris
Puris are delicious, fried wheat bubbles which have varied uses; as
snacks, scoops for food and as a complement to hot spices. Family
members typically sit on the floor and are served piping hot food by the
lady of the houses.
Khud khargosh
Khud Khasrgosh (Hare or rabbit meat cooked in a pit) is a Rajput
specialty during summer, when the hare is lean. The hare is skinned and
stuffed with spices, wrapped in dough and finally in layers of mud-soaked
cloth. The ambrosial result is meat perfectly blended with the spices and
dough.
The Indian Kitchen - The simple Indian Kitchen has a brick-and-mud
fireplace. Food is usually cooked over a wood or charcoal fire,in
clay,brass,or copper utensils.
Lassi
Natural yogurt is churned to remove the butter content for the making of
Lassi or buttermilk a cooling summer beverage.
Local Food
'Dal-baati'(dumplings with a filling, roasted among hot coals) and

'choorma'(dry, flaky, sweet crumb pudding) are the universal favourites.

The non-vegetarian dishes include 'soola' or barbecued meats, marinated
with a local vegetable. But it is the sweets that the Rajasthanis freak out
on. Each part of the State has its own speciality - so Jodhpur and
Jaisalmer are famous for their 'laddoos', Pushkar for its 'malpuas',
Bikaner for its 'rasgullas', Udaipur for its 'dil jani', Jaipur for its 'mishri
mawa' and 'ghevar', Ajmer for its 'sohan halwa'; and mouth watering
'jalebis' can be found in all cities. It is difficult to explain the merits of
each of these sweets, so whichever city you are in just ask for the local
speciality and enjoy it. Most hotels have excellent restaurants that serve a
selection of Rajasthani dishes as well as international favourites.
Delectable Desserts
Besides spicy flavours, each region is distinguished by its popular sweets.
Most people from Rajasthan have a natural liking for sweets or 'Mithai' as
it is locally called. People residing in Rajasthan prefer 'Jalebis' and
'Fafda' with a large glass of hot milk in the morning.
Each region has its own specialty. Laddoos from Jodhpur and Jaisalmer,
Malpuas from Pushkar, Jalebies from most big cities, Rasogullas from
Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur,
Mawa Katchori from Jodhpur, Sohan Halwa from Ajmer, Mawa from
Alwar, the list is unending.

Food that could last for several days and could be eaten without heating
was preferred, more out of necessity than choice. Scarcity of water, fresh

green vegetables have all had their effect on the cooking. In the desert belt
of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water and
prefer, instead, to use more milk, buttermilk and clarified butter.

Dried lentils, beans from indegenous plants like sangri, ker, etc are
liberally used. Gram flour is a major ingrediant here and is used to make
some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils
are used for mangodi, papad. The daily food in Rajasthan typically
comprises unleavened bread, made of wheat, barley, millet or maize.

A soup of legumes flavored with red chili peppers, yogurt or milk and
sometimes a vegetable such as okra, jackfruit, eggplant, mustard or
fenugreek leaf. The wealthy can afford to eat meat regularly, but many
abstain for religious reasons. Though the Rajasthani kitchen was able to
create much from little, it had also to cater to different communities with
their own ritual observances.
The Rajput warrior, for example, was not averse to shikar, killing game to
put in his pot at night.The Vaishnavs, followers of Krishna, were
vegetarian, and strictly so, as were the Bishnois, a community known for
their passion to conserve both animal and plant life.Even amoung Rajputs,
there were enough royal kitchens where nothing other than vegetarian
meals were cooked.

The Marwaris , of course, were vegetarian too, but their cuisine, though
not too different from the Rajputs, was richer in its method of preparation.
And then there were the Jains too, who were not only vegetarians, but who
would not eat after sundown, and whose food had to be devoid of garlic
and onions which were, otherwise, important ingredients in the Rajasthani
pot.

Mughal inspired Dishes - The Mughals influenced the

eating habits of the Rajput courts. From the simple
grilled meats served on leaves, the royal kitchen
introduced elaborate curries, kebabs and pulao's(rice
prepared with clarified butter, spices meat and
vegetables) served on silver platters.
Chapatti Making - The chapatti is a flat, unleavened
bread which serves almost as a spoon, for it is used as a
scoop to transfer food to the mouth. It complements both
the texture and flavor of the food it scoops up, absorbing
runny sauces, balancing strong flavors and smoothness.
Frying Puris - Puris are delicious, fried wheat bubbles which have varied
uses; as snacks, scoops for food and as a complement to hot spices. Family
members typically sit on the floor and are served piping hot food by the
lady of the houses.
Khud khargosh - Khud Khasrgosh (Hare or rabbit meat cooked in a
pit) is a Rajput specialty during summer, when the hare is lean. The

hare is skinned and stuffed with spices, wrapped in dough and finally
in layers of mud-soaked cloth. The ambrosial result is meat perfectly
blended with the spices and dough.
The Indian Kitchen - The simple Indian Kitchen has a
brick-and-mud fireplace. Food is usually cooked over a
wood or charcoal fire,in clay,brass,or copper utensils.
Lassi -Natural yogurt is churned to remove the butter content for the
making of Lassi or buttermilk a cooling summer beverage.
Desert Cooking - Very little produce grows in the desert.
Daily food mainly comprises of daal-bati (cooked lentils
and roasted balls of dough), accompanied by a variety of
dried or pickled berries cooked in different ways.

Generally, Rajasthani curries are a brilliant red but they are not as spicy as
they look. Most Rajasthani cuisine uses pure ghee (clarified butter) as the
medium of cooking
Perhaps the best-known Rajasthani food is the combination of dal, bati and
churma(dal is lentils;bati is baked wheat ball; and churma is powdered
sweetened cereal), but for the adventurous traveller, willing to experiment,
there is a lot of variety available meat is smoked, spitted on skewers, and
grilled over hot coals. Sulas are made of chicken, pheasant, mutton, or fish.
Soup
A soup of legumes flavored with red chili peppers, yogurt or milk and
sometimes a vegetable such as okra, jackfruit, eggplant, mustard or
fenugreek leaf.

THE RAJPUT REFECTION

One thing that makes the Rajasthani cuisine stand out from the rest of
India, is its fantastic existence in the top list of delicacies, despite
numerous culinary constraints dominating the desertscape, which
ultimately led to strange reversal of values. In Rajasthan water is at a
premium, and hence the food is generally cooked in milk or ghee (clarified
butter), making it quite rich. On the other hand, Besan or gram flour is a
mainstay of Marwari food mainly because of paucity of vegetables in this
arid land. Savor the esthetic gatte ki sabzi (curried gram-flour dumplings)
and kadhi (curried gram-flour in yoghurt). Don't forget to ask for more if
you like it, and you would like it definitely. Another exotic preparation is
kair sangri, and is served with mango pickle. Kair is a camel's favorite, a
small, round desert fruit which grows on a prickly shrub; whereas sangri is
dried wild leaves. The seeds and leaves are soaked overnight in water,
boiled and then fried in oil, to prepare a mouth-watering delicacy flavored
with tints of dried dates, red chillies, turmeric powder, shredded dried
mango,

salt,

coriander

and

cumin

seeds.

Marwari cuisine's signature dish, dal-bati-churma, is a fine example of the

survival amidst the constraints and simultaneously bringing the best out of
it. Balls of whole wheat dough, baked over a coal fire, are dipped into
melted ghee to make bati, which is served with a spicy dal. More of the
batis are crumbled with nuts and sugar to make a delicious sweet dish,
churma. When in Rajasthan, don't forget to taste the Marwari chakki ra

saag, which despite the name saag, has no veggies in it but whole wheat
flour, kneaded into a spongy dough is fried and curried in yoghurt.

Rajput cuisine is of course, royally rich in meat preparations, especially

game such as wild boar, hare and game birds. One of these mogul
preparations is the safed maas (white meat), a traditional Rajasthani
delicacy and is a must eat for every foreign traveller. The secret of its
grand taste is in the gravy, which in turn is a perfect amalgamation of
onion, ginger, garlic paste, salt, pepper, cashew nut paste and cardomom.
Chumks of mutton (with bones) are cooked in this gravy and fresh cream is
added just before serving.

CONFECTIONARY ON THE DUNES

There is no dearth of desserts in this desert state. The Rajasthani cuisine

whole-heartedly offers a wide array of sweet dishes, that will indeed satiate
your half-filled appetite. Try the badam ki barfi, an almond fudge made
from sugar, milk, almonds and ghee. Travel to the beautiful pink city of
Rajasthan, Jaipur, which greets its every visitor with its saporous sweet
dish, ghewar. It is a paste of urad cereal which is crushed, deep fried and
then dipped into a sugar syrup flavored with cardomommmmm, cinnamon
and cloves. Wow! It tastes so good when served hot, topped with a thick
layer of unsweetened cream and garnished with rose petals. Drive over to
Bikaner, and load your bags with the famous aloo bhujiya (fried shredded
potato) and rosugulla. Believe it or not, but your trip to Rajasthan is not
complete if you don't take these famous delicacies for your loved ones.

THE REAL ESSENCE OF RAJASTHAN

Close your eyes and imagine a village, bedecked to the last extent in your
honor. You enter through a colossal wooden gate, displaying red bulls and
white doves, and you are greeted with utmost hospitality. Men with
colorful turbans help you to wash your hands, and then serve you with
traditional delicacies of Rajasthan. Welcome to Chowkidani, an effigy
created to provide you with the true essence of rural Rajasthan.
Chowkidani comes alive at night, when it is brightly illuminated, and
recreates a typical Rajasthani village scene. Dancers and other performing
artists give a taste of colourful rustic life of the state, while tourists enjoy
the mesmerizing confluence of music, dance and delicious delicacies.

CHAPTER IV
CONCLUSION
RECOMMEDATION
BIBLIOGRAPHY
QUESTIONNAIRE

CONCLUSION
The RAJASTHANI CUISINE have been made keeping in mind and
experimentation that not much as the topic was available in practice and
reaching the Indian dishes.

This project can be regarded as the foundation stone in the field of

Rajasthani Cuisine dishes as a part of Indian menu due to the time
constrain only a few number of experiment have each due though true is a
vast number of cooking methods, as well as dishes. Another reason for
such a low number of experiments a recipes and non-availability of
indegrients this experiment is followed by acceptability test.
From the test, a conclusion was drawn which implies that the experiment
and research cooking style of Indian dishes has got a good potential and
the food lover will be definitely like to have digestive and palatable dishes.

RECOMMENDATION

Indian cooking is developed by practicing in properly, not by made style of

theory but also study with research and experiment of different Rajasthan
dishes.
By studying in about the Rajasthani Cuisine, which is a main
part of the Indian cuisine, and the basic guidelines and the recipes with
possible variations as whole.
It has been found out that there is tremendous potential of all
sorts into dish which if properly taken care of, can be very popular. By
lack of research as well as knowledge about the subject is common among
the kitchen chef, kitchen staff and food production teacher concerning
cooking style of Rajasthan Food in India. In my opinion more stress should
be given on theoretical knowledge as well as the practical part of this, not
so popular part of Indian cuisine.
This can be done by complication of recipes, literature and
experimentation. Heres to the success of RAJASTHANI CUISINE .

BIBLIOGRAPHY
1.

COOKING WITH INDIAN MASTERS

J. INDER SINGH KALRA

PRADEEP DAS GUPTA
TASTE OF INDIA
BY MADHU JAFFERY
2. INTERNET

www.google.com

www.ask.com

3. Magazine
First City
Discover India
Cook Book

QUESTIONNAIRE
1. Why people face problems when they go from one place to another
place.
_________________________________________________________
_________________________________________________________
_________________________________________________________
______
2. What type of food public generally prefer, their own traditional or
food from Rajasthan cuisine.
_________________________________________________________
_________________________________________________________
_________________________________________________________
______
3. Public think their regional food is the best others are not. Why?
_________________________________________________________
_________________________________________________________
_________________________________________________________
______
4.

How can we project our cuisine in front of foreigners and in

International market?

_________________________________________________________
_________________________________________________________
_________________________________________________________
______

5.

Why foreigners dont like spicy food?

_________________________________________________________
_________________________________________________________
_________________________________________________________
______
6.

Rajasthani dishes are more famous than other dishes in India.

Why?

_________________________________________________________
_________________________________________________________
_________________________________________________________
______
7.

Till now it is not so much famous in the world. Why?

_________________________________________________________
_________________________________________________________
_________________________________________________________
______

8. When Country is one why the cuisine is different from one state to
another state?
_________________________________________________________
_________________________________________________________
_________________________________________________________
______