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Rajasthan Cuisine-Rajasthan Rural Food
The cuisine of Rajasthan is a product of its geographical, historical and
cultural background. Though the emphasis is more on nutrition than on fuss and
ostentation, give the harsh climatic conditions, the people of Rajasthan have
produced so much variety from so little. The war- like lifestyle of the Rajputs
and the unavailability of ingredients in this desert region influenced the
eating habits of the people; food that could last for several days and could be
eaten without heating war preferred, more out of necessity than choice.
Given the fact that more than half of Rajasthan is made up of desert, there is
very little that grows here and fresh vegetables were unheard of in the
pre-communication days. Improved means of transportation and communication
changed all that and now more fresh vegetables and fruit are available by the
day but not less than 30 years ago there were only hardy desert vegetables and
cereals.
Thar, the Great Indian Desert, immortalised in song and folklore as Marusthali
(The land of Death) lies in north-west Rajasthan, but not all of this state is
wasteland. The Arawali hills, the oldest geographical feature of the
Indian-subcontinent, is a rocky spine that divides Rajasthan into two regions of
startling contrasts: one is barren while the other has lakes, forests and
fertile land.
The desert region comprises Jodhpur, Jaisalmer and Bikaner. The land here is
unyielding, rainfall is scanty and vegetation comprises patches of grassland,
dry shrubs and stunted trees. Crops cultivated are hardy cereals like Millet (Bajra)
and barley (jowar). It’s hostile, harsh and merciless region yet culturally the
more interesting side of Rajasthan.
While we eulogise about Rajasthan`s glorious past comprising Maharajas and
Maharanis and brave Rajput warriors who spent months away from home conquering
unfriendly terrain to establish their kingdoms, there was more to their lives
than that.
Their main battle was that of survival against the extreme climate, droughts and
the lowering of water tables, the hot sand dunes and dust-laden winds that
ensured that cultivation was next to impossible. Yet the people created some of
the most sumptuous food from the little that was available.
They conquered the desert with their spirit and built their forts & palaces
here. They controlled the caravans on the desert trade routes, levying a tax on
the traders for their safe passage. Though these traders came new spices, new
ingredients and flavours that enriched the local cuisine. Today the cuisine of
the desert is considered unique and among the most interesting in the country.