The document provides an overview of Rajasthani cuisine from India. It discusses the geographical location of Rajasthan and the historical background of royal rule that influenced the cuisine. The staple diet involves wheat, lentils, cereals and dairy. Specialty dishes include Laal Maans (red meat dish), Safed Maans (white meat variation), and Gattey (gram flour dumplings in yogurt gravy). Ingredients and cooking methods are adapted to the desert climate and seasonal availability of ingredients like wild berries and beans.

1. RAJASTHANI CUISINE
INTRODUCTION
GEOGRAPHICAL LOCATION
HISTORICAL BACKGROUND
SEASONAL AVAILABILITY
SPECIAL EQUIPMENT
STAPLE DIET
SPECIALITY CUISINE

2. INTRODUCTION
 The food of Rajasthan has unique place in the
gastronomical history of India as this princely state
has always been associated with royalty, kings, and
lavish palaces.
 Cooking in Rajasthan is more unique than any other
region in India because of the unique ingredients
available there.
 The lifestyle of the people influenced them to prepare
food in such a way so that it could last for several
days and could be eaten without heating.
 Usage of dried berries and leaves cooked with milk,
yoghurt, and spices are till date one of the most
favored food of the Rajasthani people.

3.  Lentils are used to make dals and sometimes soaked,
ground, and dried to make mangodis and
poppadums.
 Gram, Bajra, and Corn are some commonly used
pulses in Rajasthan and are used all over the state for
preparations of Rabdi, Kheechdi, and Rotis.
 When we talk about Rajasthani food, the first things
that come to our mind are dal bati churma and gattey
ki kadhi.
 Marwaris are the business communities of Rajasthan
and are also known as baniya and they are mostly
Vegetarian.
 Only the ladies of the house or a professional cook
known as Maharaj are allowed to enter in the kitchen.
 The usage of wild animals such as rabbit, deer, etc.
was very common in the Rajasthani Cuisine.

4. GEOGRAPHICAL LOCATION
 Rajasthan is a desert state of India.
 It is a colourful state located in north-west India.
 Jaipur is the capital of Rajasthan and is also known as the
pink city, due to its pink coloured houses surrounded by
forts and Walls.
 It is a India's largest state by area (342,239 square
kilometres (132,139 sq mi) or 10.4% of India's total
area).
 Thar Desert shares a border with the Pakistani provinces
of Punjab to the northwest and Sindh to the west, along
the Sutlej-Indus river valley.
 Elsewhere it is bordered by five other Indian
states: Punjab to the north; Haryana and Uttar Pradesh to
the northeast; Madhya Pradesh to the southeast;
and Gujarat to the southwest.

5. HISTORICAL BACKGROUND
 Rajasthan was controlled for almost 1000 years
by the Rajputs they were brave warriors.
 They loved their independent lifestyle so that
they continued to fight amongst themselves to
safeguard their own status and ego.
 Maharaja Jai Singh II ruled the state from 1693-
1743 and like his ancestors he was careful in
maintaining alliance with Mughal Rulers.
 The city of Jodhpur was founded by Rao Jodha in
the year 1459.
 Bikaner was founded by Rao Bika in the year
1488.

6. SEASONAL AVAILABILITY
 Capers & Desert Beans:
Ker & Sangari are always
cooked together and this
dish is made by
combining. Ker is a kind
of wild caper berry and
Sangri is a desert bean.
 Cluster Beans: Gawar ki
Phali are cooked with
spices such as turmeric,
red chilli powder, and
coriander powder. The
dish is finally mixed in
curd gravy to make it a
semi-dry preparation.

7.  Kumatiya: It is a kind
of fruit and is often
used as a vegetable.
In the regions of low
water and non-
availability of fresh
vegetables, kumatiya
is the preferred
choice for cooking.
 Millets: It is a major
crop of Rajasthan. It
can grow in sandy
soils and hence is the
most preferred crop
in Rajasthan.

8.  Mattera: It is a kind of
gourd that resembels a
water melon. It is white
when split open and
has black seeds and
flesh just like that of a
watermelon, but is not
sweet.
 Kaachri: This is a berry
like fruit is cooked as
Vegetable, when fresh
and green. Once it is
dried, it is used for
adding a sour taste to
the food and is also
used as meat
tenderizer.

9. SPECIAL TOOLS AND EQUIPMENT
 Tikra: This is a clay pot that is typically
used for making a dal called tikri ki dal.
 Chulah: In the olden days, stoves were
made out of mud and cow dung was the
most commonly used fuel.
 Sigri: This is an open barbecue griller
used for grilling kebabs.

10. STAPLE DIET
 Wheat is the staple food of the Rajasthani
people.
 The preparation of the wheat ranges from
chapattis to parathas to even dumplings
of whole wheat dough called baati.
 Liquids in the form of milk and curd are
used in abundance.
 The use of cereals such as jowar, bajra
are commonly eaten for all the three
meals.

11. SPECIALITY CUISINE
 LAAL MAANS: These red meat are made
using lamb, yoghurt, onions, and garlic.
This dish uses a typical chilli called
Mathania chilli that is indigenous to
Rajasthan. This dish is uniquely smoked
with cloves to give a flavour to the meat.

12. SAFED MAANS
This is a white meat with a yoghurt based
gravy and thickened with onions. This is
only a variation of the Laal Maans.

13. KHARGOSH KA MOKUL
This dish is predominantly prepared using
wild hunted animals such as Deer, Rabbit,
etc. It is a yellow coloured, curd-based
gravy, thickened with onions. The rabbit in
this case is first marinated and braised.

14. MAANS KEY SOOLEY
This dish is usually eaten as an appetizer. Thin
slices of lamb are firstly marinated overnight
in buttermilk and salt. Next day the
buttermilk is discarded and the meat is
marinated with mustard oil, red chilli powder,
clove, and black pepper. The meat is
skewered onto thick iron rods and cooked on
a charcoal grill.

15. KER SANGRI
This is a preparation which is almost similar
to a pickle and can be eaten cold or
warm. Ker is a dried berry and saangri is
a dried bean. They are soaked in turmeric
water and then mixed with mustard oil
and pickling spices

16. GATTEY
Rajasthani gattey are made by kneading gram
flour with yoghurt, mustard oil, dried
fenugreek leaves, turmeric, and salt into a
dough. This dough is rolled into long
cylindrical shapes and poached in salted
water. The gattas are then cut into 1 inch
long pieces and deep fried. This is now
simmered in yoghurt-based yellow gravy.

17. PAPAD KI SUBZI
Popadums are made from lentils and
Rajashthanis combine them with potaotes
to make a curry that is often relished with
deep-fried pooris or kachoris.

18. PAANCH KUTA SAAG
Classical Rajasthani preparation of five
ingredients such as dried berries such as ker,
dired leaves such as sangria, dired mangoes,
kumatiya, and dried gawar ki phalliare
cooked in cured-based grayv with red chilli
powder. The dried vegetables are soaked in
water overnight to soften. This is a semi-dry
preparation eaten with breads.

19. MISSI ROTI
This is a very famous bread prepared by
kneading gram flour, wholewheat flour,
chopped onions, and green chillie into a
dough. The chapattis are rolled out form
this dough and cooked on a tawa.

20. AANCH
It is an appetizing drink that is drunk in
summer. The raw mangoes are roasted
directly over the fire or burning dry cow dung
cakes and are then peeled and pureed. Some
herbs are added to it. Sometimes dried mint
powder and green chillies are also used for
extra flavour.