The Rajwadi land of Rajputs is a paradise for foodies out there. Rajasthani cuisine is among those rare cuisines boasting of a never-ending platter with a plethora of dishes; ranging from tangy drinks to spicy starters, mouth-watering sabzis and crunchy bread along with added delights of chutneys, achars, papad and chhach. Not to forget the delicate desserts and rich crunchy delights that melt in your mouth instantly!
The many different Rajasthani dishes that you will encounter will turn you into a believer and a fan of their beautiful cuisine. Rajasthani food is influenced by the desert and arid region from where it comes as well as the history of war and strife that the people have endured.
While more than 70% of the state is vegetarian, Rajasthani cuisine also has its fair share of meat dishes.
Laal Maans is one of the most popular non-vegetarian dishes to come out of Rajasthan. Laal maas literally means “red meat” and is made from mutton. The curry is made with a sauce of yoghurt and hot spices such as red chillies. In the beginning, they used wild game meat, such as boar or deer, which was later replaced with mutton which is more easily palatable.
Like laal maans, safed maans also refers to the kind of meat used in the curry. While laal maans is red meat which is mutton, safed maans is white meat which is made with chicken. Other than that it also uses
desi masalas and a generous helping of cream, milk, curd and cashews.
This spicy dish is pretty much chicken cooked Rajasthani style. This dish might be recognisable to a lot of people from North India as similar to what they get where they live, but the spice profile is quite different and uniquely Rajasthani.
Mohan Maas is another one of Rajasthan’s famous mutton dishes. It is a little bit of a cross between the heavy on spice Laal Maas and the creamy Safed Maas. It’s both creamy and spicy and perfect for those who want to enjoy the best of both worlds.
So, these were some of the famous Rajasthani dishes that you NEED to try at least once in your lives. Their interesting flavour profiles and endearing hospitality means that a proper Rajasthani meal would be one of the most gratifying experiences of your life!
Also known as gosht karahi (when prepared with goat or lamb meat instead of chicken), and kadai chicken, is a dish from the Indian
subcontinent noted for its spicy taste; it is notable in Pakistani and North Indian mostly in rajasthani cuisine.
The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 and 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice.
Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is also popular in other regions such as Iraqi Kurdistan.