| abstract | - The vast and mysterious sub-continent of India has a range of cuisines as diverse as its cultures. Every corner of this massive country has evolved its own unique cooking methods and developed its own choice of ingredients and blend of flavors, which land up to present a fascinating repertoire of ideas, techniques and recipes for any foreigner to explore and enjoy. The same is the case with the Rajasthani cuisine and its history or culinary. The cooking of Rajasthan was immensely influenced by the war-like and belligerent way of life of its people and the accessibility of the ingredients that were grown in this region. Back in the day, Rajasthani food that could last for numerous days could be consumed without even heating as that was the preferred style of eating, but obviously it was due to more out of requirement than an option or choice. The shortage of water, fresh green luscious vegetables have had a massive effect on the Rajasthani cuisine. In the desert belt of Jaisalmer, Barmer and Bikaner, people make minimum usage of water and have a preference, in its place, to use more milk, buttermilk and clarified butter. In the past, Rajasthan was known as the “state of the princes”. Thus, with its royal past with its rich, lavish fare. Meat dishes are a specialty in the Rajasthani cuisine. The geographical and cultural as well as historical influence that this region of Rajasthan has had, has left a mark on its cuisine. Rajasthan has a hot, and dry climate, therefore there is a relatively little range of vegetables in the region. Culturally, Rajasthan is a Hindu state, and that makes its cuisine a lot more vegetarian. The Rajasthani region almost certainly has the most varied techniques of food in India. Rajasthani cuisine is spicy and for the most part of it is vegetarian save for a few delectable and mouth-watering meat dishes like Laal Maas (red meat curry), Thaali (a large plate) is the Rajasthani manner of eating and a meal can consist of as many as 10 special and varied vegetable dishes, rice, chapati (Indian bread) and sweets! The Rajasthani’s thrive on a snack and chef a huge assortment of them. These are collectively known as Farsan. The Rajasthani cuisine uses a lot of dry coconut. The Rajasthani food is rich, tangy and strongly flavored by coconut, red chilies and vinegar. The staple food in the cuisine of Rajasthan are corn, lentils and gram flour, dry red chilies, buttermilk, yogurt, sugar as well as nuts. The cooking oils that are commonly used in the Rajasthani cuisine are mainly oils such as vegetable oils like sunflower, canola and peanut oil and ghee. The vital spices and ingredients that you will find in the cuisine of Rajasthan are dried chilies, sugar, sesame seeds, coconut, nuts, vinegar, fish, pork and many other types of meats. A few of the most popular dishes that you will find in the cuisine of Rajasthan are the Pork Vindaloo, Chicken Xacuti, Fish Curry, Daal-Baati-Choorma, Laal Maas, Ghewar and many more. They are simple to cook and do not take up a lot of your time while preparing them.
|
