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...
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Recipe by Chef Aditya Bal A scrumptious Rajput dish, gattas made with besan dipped in a spicy gravy.
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Recipe by Chef Niru Gupta This street snack is also known as Jodhpuri mirchi vada. Stuffed masala aloo filling is mingled with green peppers and deep fried. Tastes best when served with tangy tomato chutney.
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Recipe by Chef Niru Gupta A traditional Rajasthani sweet delight made of flour, milk and sugar syrup. It is a disc-shaped sweet popularly made during the festivals.
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Recipe by Chef Ajay Chopra Plate up with this tangy mango curry teamed with the traditional Rajasthani khoba roti
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Recipe by Chef Aditya Bal Chicken marinated in a savory mixture of Rajasthani spices, cooked till tender and garnished with fresh coriander leaves.
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Recipe by Chef Ajay Chopra Plate up with this tangy mango curry teamed with the traditional Rajasthani khoba roti
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Recipe by Chef Aditya Bal Mango puree is blended with buttermilk and besan, topped with boondi and a tadka of desi spices.
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Recipe by Chef Jitendra Kumar. The authentic flavors of garlic, red chilli, turmeric and coriander marinated with juicy mutton pieces
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Recipes by Chef Marut Sikka The legendary red meat curry of Rajasthan. This one is a fiery combination of mutton, hot spices and a burst of red chillies.
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