The land of Kings - Rajasthan is also a boast of many a fine kitchen - both outside and within the palaces. Princely kitchens have twisted a lot of incomparable and exotic fragility of various food items. The vegetarian cuisine or the Maheshwari Cuisine (without even garlic and onion) of the Maheshwaris of Marwar (Jodhpur area) is worldwide famous.

Rajasthan is well known for its delicious cuisine; don’t miss the opportunity to try them if you are travelling to Rajasthan. The land of Kings, Rajasthan is an affluence in house cookery delight.

Rajasthani cuisine was extremely bigoted by both the war-like lifestyles of its inhabitants and the ease of access of ingredients in the desert area. Insufficiency of water and the lack of green and fresh vegetables too had their effect on the cooking manner of Rajasthan.

One of the best-known Rajasthani foods is the mixture of dal, bati and churma which consists of bati (bread) – a baked wheatflour ball with a hard coating; dal, as ever, a soupy lentil cook; and churma, a sweet made of coarse-ground wheatflour cooked with sugar and ghee. There is a broad variety to choose from. The bati, besan ki missi puri and lachhedar paratha are some types of bread peculiar.  Various chutneys made with spices like coriander, turmeric, garlic and mint can spice up your vacation days. A couple of tasty but unfamiliar vegetables that you may come across in Rajasthan are sangri, the long pods of the khejri tree, and kair, the caper-like fruit of a shrub that grows in the same region. The two are usually cooked and served together in villages of the Bishnoi people, to whom the khejri tree is holy served in a curry with potatoes (alu mangodi), though it can come with fenugreek leaves (methi mangodi) or onions (mangodi piaza). The three are served as a thali, sometimes with other veg curries to accompany them. Another vegetarian Rajasthani speciality is gatta, little dumplings of gram flour (made from ground chickpeas) cooked in a masalaor yoghurt-based sauce. Gatta recipes vary across the state, but the best known is Govind Gatta, in which the dumplings are round and quite large.

Almost every region of Rajasthan is renowned by its popular sweet - mawa kachori, Bajre ki roti (millet bread) of Jodhpur, ladoos of Jaisalmer, dil jani of Udaipur, malpuas of Pushkar, sohan halwa of Ajmer, mishri mawa and ghevar of Jaipur, rasgullas of Bikaner, mawa of Alwar, and gulab halwa of Pali are just a few names among many.
Bikaner also has a whole range of other savories and snacks like the world famous Bikaner ki bhujia. Jodhpur is famous mainly for its different kinds of Namkeen and especially Namkeen Mirchibada and Pyaaj Kachori.