Rajasthani cuisine

The Rajasthani cuisine of the Thar desert and Aravalli regions of Rajasthan — a culinary tradition shaped by water scarcity and prolonged travel in which many dishes could be stored for days without refrigeration. The signature dishes include Dal baati churma (lentils with wheat-balls baked in dung-fires), Gatte ki sabji (gram-flour dumplings in yogurt), Ker sangri (desert bean-and-berry), Laal maas (Rajput mutton in red chilli), Mohan maas (vegetarian 'mutton' from rajma). The Marwari-Jain vegetarian tradition is distinct from the Rajput meat-eating tradition. The 1960s Udaipur-Jaipur royal-cookbook publications and the 2000s heritage-hotel restaurant expansion established Rajasthani cuisine as a national-tourist culinary attraction.