A FOOD TRADITION
Rajasthani Cuisine
Rajasthani cuisine is a desert-region tradition built around durable grains, legumes, dried vegetables, dairy, chilies, and richly seasoned meat dishes.
Dishes linked to this cuisine
1–12 of 41
Akhha Masoor
A hearty Indian preparation of whole masoor lentils simmered with onion, tomato, aromatics, oil, and spices.
Aloo Pyaaz Sabzi
Aloo Pyaaz Sabzi is a dry or lightly sauced Indian vegetable dish of potatoes and onions cooked with oil and warming spices.
Bajra Bati
Bajra bati is a rustic Rajasthani baked or roasted pearl-millet dough ball commonly served with ghee.
Bajra Khichdi
A savory Rajasthani one-pot preparation of pearl millet and lentils, commonly enriched with ghee and seasoned with salt and spices.
Bajre ki Roti
Bajre ki Roti is a rustic Rajasthani flatbread made primarily from pearl millet flour, water, and salt and commonly finished with ghee.
Besan Gatta Pulao
A Rajasthani rice dish combining steamed chickpea-flour dumplings with seasoned rice and aromatic sauce ingredients.
Churma
Churma is a sweet Rajasthani coarse crumble made from cooked wheat dough that is crushed with ghee and sugar.
Dal Baati Churma
A Rajasthani meal of spiced lentils served with baked wheat-flour baati and sweet ghee-rich churma.
Gatte ki Sabzi
A Rajasthani curry of chickpea-flour dumplings simmered in a spiced yogurt gravy.
Ghevar
A honeycomb-textured Rajasthani disc made from a thin wheat-flour batter fried in ghee or oil and soaked with sugar syrup, often topped with dairy and nuts.
Govind Gatta
A Rajasthani curry of chickpea-flour dumplings simmered in a spiced yogurt gravy.
Jodhpur Ki Rabri
A rich Rajasthani milk dessert made by slowly reducing milk with sugar and fragrant spices, often finished with nuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.