Rajasthan, the Land of Royals, the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life. 

No state in India is more colorful than Rajasthan. From the bright tones reflected in the female traditional dresses and the male turbans to an impressively rich and assorted collection of spices, this sun-soaked land reflects the most brilliant hues of the rainbow. Even the main tourist attractions are color-coded like “Pink City(Jaipur)”, “White City(Udaipur)” and  “Sun City/Blue City(Jodhpur).”


The BLUE CITY  - The old city of "JODHPUR"







Famous for its Deserts, Lakes and Majestic Forts,  Rajasthan is the home of India’s most delicious food, fine royal dining, exquisite restaurants, local delicacies and gastronomic delights.

The vast to explore, Rajasthani cuisine, is a splendid array of unique, rich, colorful, spicy curries and mouth-watering Delectable sweets. This style of cooking, is not only the mirror of wealth and prosperity,  but also reflects the traditional warrior lifestyles and the availability of ingredients in this water starved region. Food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries. Instead of tomatoes, they learned to sour the dishes with dried mango powder. The use of lentils and legumes, mainly Jowar,  Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don't need refrigeration. 

The main ingredient behind the rich flavors and the exotic aroma of Rajasthani food is the use of Ghee (traditional Indian clarified butter) in making almost all the dishes; main, sides and dessrts. 

From traditional vegetarian dishes like daal-baati-churma and Ker-Sangri-Kumatia to popular non-vegetarian delights like Laal Maas and KHud Khargosh to mouth-watering sweets like Ghevar and Mawa Kachori ,everything makes Rajasthani cuisine in many ways unique from other culinary traditions of India.

This is my invitation to all the lovers of novel food, to be with me throughout this Royal Jouney of Rajsthani Cuisine.

Typical Rajasthani vegetarian Main dishes: 

Daal Bati Churma - Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma, a distinctive dish of the state. A delicious, rich, flavorful and a whole meal in itself consisting of three items; Baati -  a hard, round whole-wheat ball/roll, cooked in a tandoor oven or roasted over hot coals,  served after dipping in enormous amount of ghee (clarified butter).  Dal - a thin curry of two or more lentils tempered with very less spices and more Ghee.  Churma - prepared Baatis, crushed and cooked with ghee and sugar. 

Gatte ki Sabzi -  Steamed pieces of besan (chickpea flour) in a rich gravy made with ingredients like onions, tomatoes, garlic, lots of yogurt and various indian spices.

KER-SANGRI-KUMATIA - Made with wild berries (or beans) that grow independently and abundantly in the vast desert areas of western Rajasthan. Ker ( dried unripe fruit ), Sangri ( dried wild beans ), Kumatia ( dried flat pods ) are combined with whole Red Chillies and Raw Mango Powder to prepare this Rajasthani delicacy.  The combination of all five ingredients also gave the name of "PaanchKuta"

Jodhpuri Kabuli:  Packed with dry fruits and nuts, cooked in buttermilk or yoghurt , this pilaf or Rajasthani Biryani, directly comes from the Royal kitchen of Jodhpur, commonly eaten at festivities, including religious occasions and wedding ceremonies. 

Gulab-Jamun ki Sabzi: This vegetarian speciality is very famous in Jodhpur city. It is Gulab Jamun balls which, rather than dipping in sweet syrup, is dipped in rich savoury gravy. 

Rabodi/Papad ki Subzi(Papadum): A traditional yet lesser known preparation from the kitchens of Rajasthan. The key ingredient, as suggested by its name, is called rabodi which is essentially papad soaked in butter milk. The papad could be either besan (gram) or makka (corn) based. Rabodi is prepared at homes across Rajasthan and is also available for purchase from stores. 

Cordia/ Lasode/ Goonda ki Sabzi : Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together.

Rajsthani Kadhi: A soury simple buttermilk and Gram Flour based curry with less ingredients and more taste. "Kadhi" is prepared in many parts of India. This curry usually contains "pakoras(dumplings)" or vegetables or "Boondi" , but in Rajasthan, it is made without any addition, that is, a simple buttermilk mixed with gram flour curry with spices and Ghee.

Aloo-Mangodi ki Sabzi (Sun Dried Split Green Lentil Dumplings with cubed Potatoes): These small spicy dumplings are prepared in almost all the kitchens of Rajasthan before the arrival of winter season. A thick spicy batter is prepared with pre-soaked and grinded Split Green Lentils, Red Chilis and salt.  Pour small roundells of Mangodi on a pre-greased plastic sheet on your terrace or balcony under direct sunlight. Cover the plastic sheet with a cover-wrap and leave the Mangodis for atleast 5-6 hours. These magodis can be kept in your kitchen just like other lentils for more than a year. Deep fry the required amount and add in potato curry to make the simple, yet famous "Aloo-Mangodi ki Sabzi" 

Typical Rajasthani Snacks and Side Didhes:

Pyaz ki Kachori(Spicy Onion mixture stuffed savory pastry): Very crisp and flaky from outside and world's best filling inside, makes one of my most favorite snack item "Pyaz ki Kachori".  Originated from Jodhpur, these "large size Kachoris" are today popular throughout Rajasthan. Steaming hot deep fried kachoris stuffed with a lightly caramalised and exceptionally seasoned onion filling, a snack I can die for. Easily available at most of the "namkeen" shops in Jodhpur. The most famous is from the "Surya Namkeen Shop" at Jalori Gate.

Bajre ka Sogra (Pearl Millet Thick Roti/Indian Bread):  Bajre ka Sogra are flat breads made from millet flour.  A tight dough is prepared by mixing Bajra Flour with small amount of Wheat Flour and salt.  'Sogra' is an authentic word used in Rajsthan for thick Bajra Rotis brushed with lots n lots of pure Ghee. Authentically, these Sogras are cooked over "kandas" (cow dung cakes) in the villages to impart these thick braeds with the smoked flavor. Bajra roti, lahsun ki chutney and onions is the staple diet of the Rajasthani Farmers.

Lahsun ki Chutney(Red Chili-Garlic Dip):  Lahsun ki Chutney is a semi dry chutney which is an essential part of any rajsthani kitchen. Served with Daal-Bati or Bajra-Roti, this chutney is prepared with fresh garlic pods and Jodhpuri Mathania Whole Red Chilis. 

Mirchi Vada or Jodhpuri Mirchi Bada(Stuffed Chilli Cutlet): This lovely snack is very famous in Jodhpur (Rajasthan) among the Jodhpurites as well as the tourists. The traditional Jodhpuri Mirchi Badas can be imagined as a giant pakora with the heat of a large green chilli, softness of potato mix, calming texture of gram flour and an explosion of spices that make you want one more. The sweet water of Jodhpur lends it a unique taste. Is is well served with tangy tomato sauce or simply with plain white bread.

Rajasthani dana-methi Mirch (Chilies with Fenugreek Seeds): A very loving and common side dish. Roughly chopped large size Green Chilies, slightly cooked with pre-soaked Fenugreek Seeds and very less spices. 

Typical Rajasthani Non-Vegetarian Main Dishes:

Laal Maans: One os the most famous Rajasthani Non Vegetarian speciality. Spicy pieces of mutton prepared with lots of onions, garlic and Mathania Red chillies from Jodhpur. The thick, semi dry tangy curry is prepared using buttermilk or curd instead of tomatoes and the deep red colour comes from a special chilli called the “Mathania Red Chilly”. It is very delicately smoked with charcoal. 

Khud Khasrgosh (Hare or rabbit meat cooked in a pit): A real royal Rajput specialty during summer, when the meat is tender and lean. To prepare this exotic dish, a whole rabbit is stuffed with spices and wrapped in dough and cooked in an open spit. 

Rajasthani Sula((Lamb/Mutton kebabs cooked on charcoal grill): Chunks of tender and moist meat/fish, marinated in lots of flavorful fragrant spices mixed with yogurt is roasted over an open charcoal fire. After being well-done, hot ghee is poured over it; the resulting smoke is the source of the flavour.

Kesar Murg (Saffron Chicken):  A slow cooked exotic chicken dish, prepared with Cashewnut paste, Cream and Saffron.

Typical Rajasthani Desserts/Sweets

Malai Ghevar: The most popular sweet among Rajasthanis. An essential part of every Rajasthani wedding, traditionally associated with the festival of "Teej." A disc shaped heavenly dessert loaded with condensed milk and dry fruits.

Laapsi: Another traditional Rajasthani sweet, usually preapred at home on festive occasions. Made with cracked wheat, jaggery and lots of pure ghee.

There are many other sweets Rajsthan has adopted from all over India, and are preapared in Rajasthani style with pure ghee. 



EC said...

Love gatte ki sabzi

AshKuku said...

Hey Anshu,

Came here from the event round up..where I happened to find this sabzi u posted.... cool...I was hunting for this recipe for quite sometime, now. It finally ends here in ur cool space....

I have bookmarked this for future reference

Happy Blogging!!!!


Anshu said...

Hey...Thanks Ash...

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RasoiGuru said...

HI! Very interesting recipe u've posted here..I'm curious..does it taste like malai koftas? going to try this one after navratris as we dont eat onion garlic during these 10 visit on my blog too

Anshu said...

@ RasoiGuru
Its very different from Malai Koftas.
Very-very soft from outside and hollow inside...but will never break when boiled in curry

shanthi said...

Love the post. Wonderful. Keep rocking

Anshu said...

Thanks Shanthi

Shanthi said...

Love the delicious post and well expalined. You have a good blog.

Medifast Coupon Codes said...

All that beautiful food!

R said...

wow, the gulab jamun subzi is so new to me!! u have a nice blog.

Sabby said... have got some lovey blogs.....nice to meet you.....

Minu said...

Lovely Recipes
You have an award @
Pl collect it

Priya (Yallapantula) Mitharwal said...

wow, love your blog. Curry of raw Gulab Jamuns, now that is a first I have heard of and looks delicious. And, oh my mirchi vada, love them :)

Jay said...

Hy Anshu,
love your space ...great to know more abt Rajasthani interesting recipes..Happy to follow u.
do stop by mine sometime..
Tasty appetite

Malar Gandhi said...

Oh boy, you have such a beautiful collection here, I simply couldn't take my eyes off...everything looks unique and inviting. Am gonna try some of ur recipes, thanks for sharing it with us.

sojo said...

oooo.... Rajasthani cuisine is an entirely new experience... love ur space... pls accept an award from my blog

Samira said...

You have posted something very close to my heart and I truly enjoyed reading ur post and recipes. I love rajasthan very much,.. The barred deserts and colorful people both are contrast with each other and dts what i love it.... Thanks for posting such a lovely post. I've shared a few awards with u, please accept it. :-)

Pushpanjali said...

Its awesome!! I also love all Rajasthani Dishes...

Anonymous said...

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Recipe world said...

Hi dear,

I'm very new to Rajasthani cuisine..your recipes look so lovely n tempting! Hope to try these recipes sometime..
Happy to follow you!


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Shri said...

Have been drooling all over the recipes Anshu! The Gulab Jamun Sabzi sounded so delicious!

Gauri said...

Anshu.. why aren't you posting more Rajasthani recipes.. I love Rajasthani food :))

Beena.stephy said...

Yummy rajasthani food

Priti said...

wow all of my fav things ...drooling here

ABTC said...

nice blog

Teena Mary said...

Amazing & mouthwatering recipes!! Thanks for the informative post :) Happy following you!

Gauri said...


I am Gauri Kanetkar from Pune. We publish a Marathi travel magazine every year. I am looking for somebody who can write a good article on Rajasthani cuisine. While surfing on internet, I came across your blog and thought of requesting you to write it for us..

Is it possible for you?

Rajasthan Tour Packages said...

Nice pics and post. I read your post. It's really very informatics regarding rajathan. I really appreciate for that.

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JSWARUP said...

Hope to find more recipies... actually it said that I could find 'Lasode' ki sabzi on your blog. But am disappointed. Please can you post it soon? Thanks and all the best Anshu!

JSWARUP said...

Came here believing I would find recipe for 'Lasode ki sabzi' but was disappointed. Please can you post it for me? My Nani was from Rajasthan and she used to make it...and I loved it! She is no more and I want to make it and bring the aroma of days gone by... Thanks

Anshu Bhatnagar said...

Thanks for reminding me about the Lasode ki Recipe. I posted the pictures long back but forgot to upload the method of cooking.
Done now.

Anonymous said...


You mentioned that Lasode can be found in grocery stores in United state but can I find KER-SANGRI-KUMATIA in US?


Anonymous said...

I liked your blog.
I need some information regarding rajasthan for my project. so can u help me in that?
You can revert back at

Thank you


Where can I find ke sangri in usa is there any grocery store selling this


Where can I find ke sangri in usa is there any grocery store selling this


Pls let me know if I can find ke sangri in any grocery store in usa

Sujoy Roy said...

Loved the GULAB JAMUN KI SABZI! It is very detailed. The Gulab Jamun has quite a trivia which I found while reading from the internet and want to share with you.

"Gulab jamuns, a twist of luqmat-al-qadi(Judge's bite) - an Arabic dessert, is thought to have been introduced in the Indian subcontinent by the Persians.

Gulab jamun was first prepared in medieval India. The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rosewater-scented syrup. "Jamun" or "jaman" is Hindi-Urdu word for an Indian fruit(Syzygium jambolanum) with a similar size and shape. An Arab dessert Luqmat Al Qadi is similar to gulab jamun, although it uses a completely different batter.
According to the culinary historian Michael Krondl, both Luqmat Al Qadi and Gulab Jamun may have derived from a Persian dish, with rosewater syrup being a common connection between the two."

Nithu said...

Very well written. I love Rajasthani food, all the food so delicious.

Anushka Sharma said...

lasode ki sabzi recipe its too good...!
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Rajesh Kumar said...

Excellent round up of all the delicious recipes. Wonderfully prepared.
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Swati said...

hey Anshu.. evn m from jodhpur.. was searching for this recipe n found ur blog.. luvd it..

E Rajasthan said...

Wonderful post. i love it very much

Anonymous said...

nice post, I have visited all places in Udaipur, Rajasthan. it is an awesome places. I was staying in budget hotel where they got all good facility which where pocket friendly.
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Vaibhav Singh said...

Hello, Thanks for sharing such a fantastic blog.I really appreciate your blog to share information about Royal Rajasthan Jodhpur place …Visiting in Jaipur is amazing experience. This is amazing place with historical monuments and rich traditional culture. Specially dressing style culture, festivals celebration of india attract every tourist.....Nice blog

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You made various good points there. I did a search on the issue and found a good number of folks will consent with your blog.

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