about->

Rajasthan is a dry area, hence a lot of food preparations use less water and more of milk, curd, butter milk or cream as substitutes. This is peculiar to most of the Rajasthani delicacies and renders a special creamy texture to the food preparations. Rajasthanis are also heavily dependent on lentils, grains and gram flour. Apart from mutton and chicken, wild boar and hare are also used into preparing some of the most authentic and dangerously spicy curries. Surprisingly, sweets are not an after meal affair in Rajasthan, rather they are served along with the main meal. Specific sweets are popular in each region - Mawa Kachori of Jodhpur, Rasogullas of Bikaner, Ghewar of Jaipur, Malpuas of Pushkar and so on.