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| This article is part of the series Indian cuisine |
| Regional cuisines |
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Awadhi - Punjabi – Mughlai |
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Andhra – Karnataka – Kerala – Tamil |
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Meghalayan - Manipuri - Mizo |
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Goan – Gujarati – Marathi – |
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Indian Chinese - Nepali |
| Ingredients and types of food |
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Main dishes – Desserts – Bread |
| Preparation and cooking |
| See also: |
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History – Etiquette |
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Rajasthani cooking was influenced by the war-like lifestyle of the Rajput and Brahmin inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.Rajasthan is known for tough people and tough food.
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Sweet dishes
Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before, during and after the meal.
- Churma
- Halwa
- Ghevar
- Besan Chakki
- Balusahi
- DilKhushaal
- Jhajariya
- Palang Torh
- Makkhan-bada
Typical Rajasthani dishes
- Daal-Baati
- Tarfini
- Raabdi
- Bail-Gatte
- Panchkoota
- Chaavadi
- Laapsi
- Nukhti
- Ghoogri
- Dhungari Chhaachh
Typical Rajasthani curries
- Kicha ki sabji
- Moranga ki sabji
- Guwar fali ki saag
- Beans ki sabji
- Gajar ki sabji
- Karela ki sabji
- Raabdi
- Badi
- Ker-saangri ki sabji
- Kadhi
- Makki ki raab
- Makki ki saag
- Kikoda ki sabji
- Papad ki sabji
- Matar ki sabji
- Aloo matar ki sabji
- Besan Gatte ki sabji
- Pyaaz Paneer
- Sev Tamatar
- Makki ki ghaat
- Dal Chawal Kutt
- Lauki key Koftey
- dahi mein aloo
Typical Rajasthani meat dishes
- Mohan maans (meat cooked in milk)
- Laal maans (meat in red chillies curry)
- Safed maans (meat cooked in curd)
- Saanth ro achaar (pickled wild boar meat)
- Khad khargosh (wild hare cooked and roasted underground)
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