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Explore Bikaner
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The finest cooking in India was derived from the Mughals and did influence
the royal kitchens of India, as did European cooking. But the common mans
kitchen remained untouched, more so in Rajasthan. Cooking here has its own
unique flavour and the simplest, the most basic of ingredients go into the
preparation of most dishes. Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Preservability was the criterion and food that could last for several days was preferred. Scarcity of water, fresh green vegetable have all had their effect on the cooking. Minimum use of water and a preference for milk, buttermilk and clarified butter can still be observed. Perhaps the best-known Rajasthani food is the combination of dal, bati and churma but besides this there is still a marked distinction in what people of different castes prefer to eat. |
