Food and CuisiNE of Rajasthan.

Food in Jaipur is all about tradition. With the rich and unique heritage of the Rajputana, the cuisine here is spicy and fragrant.

Kachori

Kachoris are stuffed and fried flatbreads. They are stuffed with a spicy, sweet, and savoury stuffing of potatoes, onions, and spices. Jaipur is very famous for onion and potato kachoris and has several iconic shops selling them.

Gajak

Gajak is a simple yet delicious sweet dish. A thin and flaky bite-sized sweet, it is made with nutritious sesame seeds, groundnuts, and jaggery, and resembles the popular chikki. This crunchy treat gives a great start to the morning and keeps one warm during the winter months. Legend has it that gajak originated in Morena in Madhya Pradesh. To make it, the dough is hammered until sesame seeds break down and release the oil. Many believe that gajak came into being during the Mughal era. Since the Mughals ate meat, their protein requirements could be met easily. However, the Hindu kings had to resort to vegetarian sources of protein. Thus, chana (chickpea), jaggery, peanuts and sesame seeds were mixed to provide the required energy.

Lal Maas

Lal maas is one of the most popular and fiery dishes of Rajasthan. It is prepared with mutton and red chilli. It looks bright red and is garnished with a good amount of ghee (clarified butter) and coriander leaves. Slow-cooked for hours, the succulent meat dish is usually enjoyed with bajra rotis (Indian flatbread made of pearl millet).

Dal Bati Churma

Often called Jaipur's culinary icon, dal bati churma is a mix of dal (boiled lentils with spices), bati (wheat rolled into dough, either fried or baked) and churma (crushed wheat with ghee and sugar). There are a variety of ways of eating this dish but the most preferred is by dipping the bati into the dal, pouring ghee on it and then putting it into the churma. The churma can also be had at the end of the meal, like a dessert. 

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