Must try dishes in Rajasthan

Must try Dishes in Rajasthan


Rajasthani cuisine has been influenced by the dry state’s lack of veggies and water. The rich’s hunting expeditions and local warriors’ lifestyles have given rise to a plethora of innovative dishes and ingredients that can last for several days. In cooking, dry lentils, beans, milk, and buttermilk are frequently used. Oil and red chillies aid in food preservation and minimise the demand for water. Each Rajasthani area has its own signature dish.


Dal Baati Churma


Dal Baati Churma is the state’s traditional signature dish. Baati is a hard, unleavened bread baked in the desert regions of Rajasthan. Baati is well-known for its long shelf life and the fact that it requires minimal water to make. It is most often served with dal (lentil curry). Dal is produced from lentils, whereas churma is a finely ground wheat mixture mashed and cooked in ghee with jaggery or sugar.


Gatte ki Sabzi


Most Rajasthani food was inspired by the arid environment. This dish is unique in that no fresh vegetables are required. Gram flour dumplings (steamed and lightly fried) are served with a tangy tomato, buttermilk, and spice sauce. It’s delicious with rotis (Indian flatbread) and rice.


Laal Maans


Laal maans is the most well-known non-vegetarian dish in this primarily vegetarian state. Laal maans literally translates to “red meat,” and the dish got its name from its crimson hue. Traditionally, laal maans were made from wild boar or deer. It presently consists of a spicy marinated mutton curry simmered in a hot sauce of red chilies, garlic paste, chopped onions, and curds. This is a must-try for meat lovers.


Ker sangri


Ker, a sour and spicy wild berry, is a popular Rajasthani dish, while sangri is a type of long bean that grows in abundance in the desert regions of Jaisalmer and Barmer. Sangri is a mainstay during droughts since it provides 53% protein. According to folklore, there was a famine many years ago in Rajasthan, and the villagers discovered these two vegetables after all other vegetation had died. Due to a paucity of water, the residents transported these veggies home and cooked them in vegetable oil with seasonings. They ate this delectable concoction with bajra rotis. It is now made using buttermilk or water.


Papad ki sabzi


Due to a shortage of rain and water, Rajasthanis were forced to think outside the box, and this dish came in useful when they ran out of vegetables. In this classic recipe, roasted papads (thin Indian flatbreads made from lentils) are broken coarsely and placed in a yoghurt sauce prepared with gram flour, chilli powder, turmeric, and chopped coriander leaves. The end product is a delicious curry that goes well with steamed rice.


Bajre ki Roti with Lahsun ki Chutney


Thickly folded bajra rotis are cooked over cow dung cakes in communities, giving them a smoked flavour. In a Rajasthani dinner, Bajra rotis can be eaten with nearly any vegetable. Lahsun ki chutney is a garlic dip made with garlic, red chilli powder, lime juice, jaggery, and homemade butter that is traditionally eaten with bajra roti.




This soup is made with heated and fermented millet (bajra) flour and buttermilk. In an earthen saucepan, bajra flour and buttermilk are mixed to make a thick sauce. This is then simmered for many hours over low heat until well done. It is then eaten, usually as a soup. Makki ki raab, or corn raab, is a version that incorporates boiling maize kernels.


Onion Kachori


Pyaaz ki kachori was invented in Jodhpur and is now popular throughout the state, mostly as a breakfast food. They’re flaky, deep-fried wheat buns stuffed with a spicy onion mixture seasoned with fennel, cumin, turmeric, and chilli powder. Traditionally, kachoris are eaten with coriander and mint chutney and date and tamarind chutney.




This is a traditional curry made with five ingredients native to the Thar Desert. During long trips on carts and camels, desert travellers depended largely on panchkuta for a long time. After cooking, it preserves well and is generally served with pooris/rotis. Panchkuta is made up of five ingredients: sangri, ker, Kumat (seeds from a deciduous tree pod), gunda (a type of wild fruit), and dried red chillies.




A typical Jaisalmer sweet dessert is made of soaked wheat in ghee and milk and topped with chopped almonds. This crunchy-textured sweet delicacy is made in a mould. Ghevar is available in a variety of flavours, including plain, mawa (condensed milk), and malai ghevar (cream). 


Experience authentic Rajasthani delicacies along with a wonderful stay under the starry night sky of the Thar desert in a Jaisalmer desert camp. Experience luxurious desert camping with cultural immersion at Jaisalmer desert camp. You may even get the chance to enjoy the royal thali here in a desert camp in Jaisalmer sand dunes. Meals were made from the Rajasthani earth by Rajasthani people in the Rajasthani desert. No experience is more authentic than this!