Rajasthani food is influenced by its war-like lifestyle and hostile terrain. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use minimum water and prefer milk, buttermilk and clarified butter instead. Khata, gatte ki sabzi, pakodi and powdered lentils are used formangodi and papad.
Chutneys are made from turmeric, coriander, mint and garlic. Perhaps, the best-known Rajasthani food is the combination of dal, bati and churma. Ladoos from Jodhpur and Jaisalmer, malpuas from Pushkar, jalebis from most big cities, rasogullas from Bikaner, dil jani from Udaipur, mishri mawa and ghevar from Jaipur, Bohan halwa from Ajmer and mawa from Alwar are simply awful.
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