CUISINE

Land of Princes, as Rajasthan is called, shows off, many a fine gastronomic both within the palaces and outside. The royal kitchens of Rajasthan, the preparation of food was a very complex matter and was raised to the levels of an art form. Thus the 'Khansamas' (the royal cooks) worked in the stately palaces and kept their most enigmatic recipes to themselves. Some recipes were passed on to their descendants and the rest were passed on as skills to the chefs of semi states and the branded hotel companies.

Rajasthani cooking was inclined to the war-like lifestyle of the medieval Rajasthan and the availability of ingredients of the region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking.

In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. A distinct feature of the Maheshwari cooking is the use of mango powder, a suitable substitute for tomatoes, scarce in the desert, and asafoetida, to enhance the taste in the absence of garlic and onions. More...