The authentic taste of contemporary Rajasthan is best savoured in its street food, the kind that locals flock to. Here are some local favourites that you can get around the year at any local tea stall, shop, or restaurant.
The famous Bikaneri kachori gets its name from the Bikaner, a state known for its savoury food. The kachori can be had fresh and hot in every tea stall and shop.
Dal Baati Churma
Dal Baati Churma finds mention on any restaurant menu that serves authentic Rajasthani cuisine. Often considered the official food of the royal state, ‘Dal Baati Churma’ is made of ‘Batis’, cooked balls of wheat flour, dipped in ghee when served, to accompany the Daal (Panchkuti or Mung). The ‘Churma’ uses the same grinded wheat as the baati, cooked with ghee and sugar as a sweet side dish. Together, this is a nourishing dish that will sustain you through your trips through the state.
An incredibly popular tea-time snack in Rajasthan, Kalmi Vada comprises of crisp fried dal patties, accompanied with fresh tangy green chutneys. The chutney is prepared with a flavorful and zingy combination of fresh mint and hot chillies.
For most of India, Pyaaz Kachori is a spicy afternoon or early evening tea time snack. But for Rajasthan, this ghee-fried meal, stuffed with onions, potatoes and spices is a filling breakfast food best served tamarind chutney. While it is available across the state throughout the day, you should try to eat at a well-known tea stall or shop in the morning with the locals to get a filling start to an action packed day of exploring Rajasthan’s numerous tourist hotspots.
Kair Sangri Sabzi
If there’s one dish you need to have in Rajasthan, it is Kair Sangri Sabzi, simply because it is often not available in most restaurants across India. Made from locally sourced ker berries and sangri bean, and plenty of spices (including red chillies, carom seeds and raisins) Kair Sabzi is best enjoyed with Bajra Roti. You might
Camel Milk Lassi
The idea of camel milk lassi may sound hilarious to those for whom milk means dairy livestock like cows, buffaloes and goats. But that changes once you have a taste of it, Along with a creamy aftertaste, camel milk lassi leaves you amazed – how can something so delicious contain less fat than dairy?
For most of North India, Gujia to be gorged during the month of Holi. But in Rajasthani cuisine, Gujia is a perennial favourite, the little flavourful dish stuffed with khoya and dipped in sugar syrup.
Rajasthan has not only achieved expertise in a salty, stuffed breakfast time Kachori, but also created a sweet variant that is irresistible. The dry fruits and khoya stuffed dish is deep fried in ghee, and then dipped in molten sugar, for a soft, crumbly experience and makes for a perfect accompaniment to any lunch or dinner in Rajasthan.