|| Rajasthani Recipes ||

Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water, fresh green vegetables have had their effect on cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, instead, to use more milk and buttermilk. Perhaps the best known Rajasthani food is the combination of dal, bati and churma. There is a lot of variety available. Besides, each region is distinguished by its popular sweet.