Rustic, royal Rajasthani fare

Rajasthani cuisine relies on minimal water and creative use of spices that reflect the state’s arid environment, writes Disha Mohata.

Rajasthan, the land of vibrant colours, grand palaces, and undying traditions, is also home to a culinary landscape as rich and diverse as its culture. On a recent visit to the village of Dhalop, north of Udaipur, I was taken aback by the bold, complex flavours of Rajasthani cuisine — made from locally grown produce and generous splashes of ghee and chilli, the region’s signature ingredients.

Lunch was a feast for the senses, served in a traditional ‘thaal,’ a large, round platter, overflowing with dishes that catered to every taste — spicy, tangy, sweet, and savoury. From a fiery raita made with papads to the comforting sweetness of gur (jaggery) ki roti, each dish seemed like a thoughtful gift, crafted with care and respect for the land.

But Rajasthani food is not just about taste. It is a reflection of the resilience of its people, who have learned to thrive in one of the harshest climates in India. With limited water resources, this cuisine has adapted, focusing on ingredients that can withstand the arid conditions. Pulses like jowar, bajra, and tur — grains that flourish even in the region’s heat — are the backbone of many dishes. Vegetables such as patol and gatta, made from gram flour, offer protein-rich options, while hearty meals like khichda and bajre ki roti are packed with fibre. And, of course, no Rajasthani dish is complete without generous amounts of ghee, which adds depth and richness to every bite.

Here are some of the most iconic and ingenious dishes from the region that showcase its history, ingenuity, and unparalleled flavours.

Dal Baati Churma: A royal feast in every bite

A true Rajasthani classic, Dal Baati Churma is an indulgent combination of salty and sweet. Baatis, which are golden-brown wheat flour balls, are first roasted and then dunked in ghee, creating a crispy exterior with a soft, doughy interior. These baatis are crushed and sweetened with sugar to create churma, a dish that’s rich and comforting.

The baatis are paired with panchmel dal, a blend of five different types of lentils (masoor, tur, chana, moong, and urad). Together, this dish tells a story — legend has it that soldiers during wartime would bury boxes of baatis in the hot desert sand, knowing they’d bake to perfection while they were away. Churma, by accident, was invented when a cook mistakenly poured sugarcane juice into the baati mix during a particularly hectic time.

Khoba Roti: The bread that keeps on giving

Khoba Roti, named after the indentations on the bread (khoba meaning cavity), is a symbol of Rajasthani ingenuity. It was originally crafted to serve as portable, long-lasting food for farmers and travellers. The dough, made from whole wheat flour, is rolled into a thick roti and indented using fingers, creating little pockets throughout.

This rustic bread is cooked slowly over a low flame, allowing the ghee
to seep into every cavity. The result is a bread that is simultaneously crunchy and tender, perfect for pairing with a sabzi, curd, or chutney.
Its unique texture is similar to that of the honeycomb-like ghewar, and the generous application of ghee makes every bite a heavenly experience.

Ker Sangri: A dish born from hardship

Ker Sangri is a perfect example of the resilience of Rajasthani cuisine. Legend has it that this dish was born during a famine when most crops failed. In their search for food, people discovered the ker (wild berries) and sangri (long beans from the khejri tree), two plants that had survived the drought.

These ingredients are cooked together in mustard oil, along with a plethora of spices, to create a dish that is both sweet and spicy. The tangy ker berries provide a burst of flavour, while the Sangri beans add a hearty, earthy texture. Ker Sangri is typically served with roti and is a delicious reminder of Rajasthan’s ability to adapt and thrive in tough times.

Raab: The winter elixir

Rajasthan’s winters are harsh, and locals have devised a perfect remedy to ward off the chill: Raab. This drink, made from bajra (pearl millet), is a nourishing, warming concoction that helps boost immunity. The bajra flour is roasted in ghee and cumin seeds, then mixed into whisked curd. After adding water and boiling it, you have a creamy, slightly tangy drink that’s rich in probiotics, ideal for strengthening the body during the colder months. Raab is often prepared a day in advance, allowing it to ferment, enhancing its health benefits.

Papad ki Sabzi: When necessity breeds creativity

In an arid region where fresh vegetables are sometimes scarce, Rajasthani chefs have come up with creative ways to make the most of what’s available. Papad ki Sabzi is a perfect example. Chopped, unroasted papads (thin crispy lentil wafers) are cooked in a yoghurt-based gravy, spiced with curry leaves, green chillies, and a blend of aromatic spices. It’s a dish that is as comforting as it is resourceful, using papads as a vegetable substitute when times are tough.

Khichda: The warmth of tradition

Khichda, a non-dal variation of the famous khichdi, is a winter staple in Rajasthan. Made from jowar (sorghum), the grain is soaked overnight and cooked until it puffs up, creating a porridge-like texture. A dollop of ghee is added, transforming the dish into a rich, velvety treat. Traditionally served with imlani (tamarind water), radish salad, and badi ki sabzi (lentil-based vegetable), khichda is the perfect comfort food for chilly evenings.

Rajasthan’s culinary heritage is more than just a feast for the stomach; it’s a reflection of the land’s harsh realities, its people’s ingenuity, and their unyielding spirit. Every dish tells a story of survival, creativity, and warmth, turning every meal into a celebration of culture. Whether you’re tucking into a bowl of Dal Baati Churma or savouring a piece of Khoba Roti, you’re tasting the heart and soul of Rajasthan, where resilience and flavour go hand in hand.