1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
RAJASTHANI CUISINE
F & B (P) III
SUNIL KUMAR

2. SPECIAL FEATURES



Rajasthan is a kind of fairs,forts and festivals.
In the Royal kitchens of Rajasthan, the
preparation of food was a very serious matter and
was raised to the level of an art form.
A professional Brahmin cook was called as
Maharaj. He is the only one responsible for the
whole kitchen and is only one allowed to enter
into the kitchen.
F & B (P) III
SUNIL KUMAR

3. 


Cuisine was mainly influenced by its
climate, availability of raw materials, life
style of Maharajas.
Love for hunting is responsible for shaping
the culinary art of Game cooking.
The other part is vegetarian cooking of the
Maheshwaries of Marwar or Jodhpur. They
don’t use garlic and onions.
F & B (P) III
SUNIL KUMAR

4. 


Grains such as bajra, makkai, jowar, wheat, fried
lentils and beans are also very famous.
Gram flour is used in making ghattes, pakodas.
Jowar, bajra and makkai are used to make rotis
and wheat is used to make bati (dal bati churma).
The staple diet of locals are very simple like
bajare ki roti with lasoon ki chutney as the thin
garli helps to safe guard against the wind.
F & B (P) III
SUNIL KUMAR

5. 

In maheswari cooking, mango powder and
asafoetida are an integral part of cuisine.
Both act as a major substitute of tomatoes
and garlic and onions.
They use lot of pure ghee as a medium of
cooking. Due to the scarcity of water they
use milk and butter milk.
F & B (P) III
SUNIL KUMAR

6. SIGNATURE DISHES


MAKHI KA SOWETA: Spicy combination of
corn and lamb in which lamb is cooked with
yogurt. Various spices and grated corn and milk
is added.
BESAN KE GATTE: Gram flour with various
flavoring ingredients are used to make dough
which is rolled into a cylindrical shape and
pouched. It is cut into small pieces and deep fried.
F & B (P) III
SUNIL KUMAR

7. 

PATODE: A famous snack. Besan with
crushed coriander, red chillies and cumin is
diluted with water and cooked till thick.
This is set on trays, ut into small pieces,
fried and tossed in dry masala (amchur,
garam masala, red chilli, salt, oil).
DOODHIYA KHEECH: A sweet
preparation in which whole wheat soaked
overnight is cooked in milk, sweetened
with sugar and garnished with dry fruits.
F & B (P) III
SUNIL KUMAR

8. 
MOONG DAL KHILMA: Moong dal
cooked with ginger till done but not
mashed and tempered with cumin seeds,
hing, red chilli and turmeric.
F & B (P) III
SUNIL KUMAR