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Rajasthan, the land of the Rajputana dynasty and its heritage treasures, has attracted a tremendous number visitors to its vast and scintillating sights for memorable holidays. This land of princes and maharajas has many luxurious and opulent things to offer from eloquent palaces to majestic forts and monuments, from the faraway Aravali Hills to goosebump-inducing wilderness amidst lush foliage and the vibrant fairs and festivals - all part of the essential tableau of Rajasthan tours.
But above all there is something different that hypnotizes every tourist who comes to this majestic land: its savory cuisine; both within its palaces and beyond, Rajasthan has truly fine gastronomy to offer.
The tradition of savory dishes is very ancient, since at the royal kitchens preparation and presentation were a very complex matter of great responsibility. Presenting royal delicacies in exotic ways was itself a piece of art and selected cook were used to be appointed for the same. Thus the khansamas (royal cooks) worked in the stately palaces and kept their most secret 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.
Rajasthan foods are more dependent upon its climatic conditions and the availability of the ingredients at the regions. The foodie delicacies were being followed since the medieval period when there was war-like lifestyle and such foods were preferred that could last longer and could be eaten without heating. Of course the region had the scarcity of water and fresh green vegetables and so the necessity became more of a choice for such salivary delicacies.
It has been noted that Rajasthan at its different destinations brings different types of cuisines and different types of cooking procedures. The deserted belt of Jaisalmer, Barmer and Bikaner prefer lesser use of water in their cooking besides they prefer milk, buttermilk and clarified butter. The distinct feature of the Maheshwaris is that they use mango powder in their cooking for a perfect substitute of tomatoes which are scarce in the deserts and asafetida, to enhance the taste in place of garlic and onions. Rajasthan is mostly famous for its gram flour delicacies where the curries are the major attractions which are cooked in pure Ghee (clarified butter). As a favorite Rajasthani dessert, a dish called lapsi is prepared with broken wheat (dalia) sautéed in ghee and sweetened.
The most popular Rajasthani Dishes one can savor during tours to Rajasthan are: