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Rajasthan Royal Cuisine

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Staying in a Heritage Hotel, you can expect sumptuous non-vegetarian and vegetarian dishes prepared as per recipes handed down over generations. Often, the owners have a deep knowledge of the process and can share with you the finer aspects of their cooking.

Sula or barbecued meat marinated with a seasonal vegetable is a non-vegetarian specialty.

Régional Spécialités
If Jaipur has its specialty of dal bati choorma and ghevar, none of the other princely states have lagged behind. Bikaner has its savories, especially bhujiya, witch has accounted for its fame, and the quality of its papads and badi remains unrivalled. The lean mutton of the desert goats of this region too is considered the most favorable. Jodhpur has its kachoris, puffed breads with stuffing- those with mawa being extraordinarily sweet, while others have biting not green chilies laced with a masala that is also intended to single the palate. In Bharatpur, milk sweets, rarely commercially available, occupy a niche by themselves.

One such sweet has milk boiled over hours to a consistency when it can be folded into little pancakes that, quite linked with the monsoon festival of Teej, is called ghevar, consisting of round cakes of with flour over which sweetened syrup is poured. Today, variations include lacings with cream and Khoya, making it a delightful concoction. Muslim food has also occupied a place in the overall cuisine of the state, not just in pockets such as Tonk and Loharu, but also in Jaipur where the Muslim craftsmen have been known to celebrate Eid with great quantities of kebabs and pasandas, and with sevaiyan so fine, it cannot be rolled elsewhere.

Daal Bati Choormaa
Jaipur may be known the world over for its impressive Hawa Mahal and the fortified old city of Ajmer, but connoisseurs recognize it for another specialty–daal–choorma. This cuisine owes its origin to the Jaipuri penchant for picnicking in the rainy season when the surrounding hills turn lush. On such occasions, the picnic meal almost invariably consisted of daal-bati-choorma, usually cooked on site rather than carried in a hamper. The daal consists of a lentil curry; bati is a round ball of bread baked in a charcoal fire with clarified butter concealed within; choorma is a sweet dish made with bread bruised with jaggery or sugar and ghee. A variety of daals may be cooked for the purpose, the bati could be made with wheat flour or millet or even a mix of maize and wheat flour (misi), and choorma came in an astonishing variety, several of which could be served together – the bread with which it was made again consisting of wheat or maize or millet, and combined with desiccated coconut, khoya, or even raisins and dry fruits. The taste, overall, is mild, with sweet and salty alternates, no chillies, but its fat content making it extremely calorific.

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