Cuisines of Rajasthan have been greatly influenced by the climate of the state as well as the war conditions, which were quite frequent. Because of inadequate water, lack of green vegetables and other problems associated with the climate, Rajasthani cuisine developed a style of its own, to suit the conditions. Long lasting food, not requiring any heating, evolved because of the frequent wars fought by the state.
However, in spite of all the limitations, traditional food of
Rajasthan, India is as delicious as any other cuisine. Just like the
arts and crafts of the state, the food was also considered as another
form of art. Complex and exquisite methodology was used in the
preparation of food for the royalty. The royal cooks, who handled the
food of the royals, passed on the recipes to the coming generations.
Numerous additions were made to the original recipes. This led to the
evolution of the Rajasthani cuisine of the present day world.
In Jaisalmer, Barmer and Bikaner, the desert belt, milk, buttermilk and
butter is used in place of the scarce water. Also in the Maheshawari
cooking, mango powder is extensively used to substitute the scarce
tomatoes. Mostly, pure ghee is used in the Rajasthani preparations.
The most famous cuisines of Rajasthan are: