Some like it hot; some like it cold – I am talking about the delicious mass of edible chunk that makes your eyes roll, your mouth water and your heart go hop, hop, hop. It is food, and that too your favorite ones that help you make way through your lover’s heart, to quench your own appetite and win many a heart. However, I never ever expected that Rajasthani food would feature in my list of favorites until I visited the state of Rajasthan last winter.
Traveling through the cities of Rajasthan is like turning leaves of a book on Rajasthani history; you can take a peek into its culture, heritage and exotic food. The Marwari food often speaks of the austerity of their desert motherland, particularly in its ingredients, which are quite unique - they are strictly vegetarian, even to the point of refraining from the use of onions and garlic. Treated to a Rajasthani thali was an experience of a lifetime. The thali consisted of fresh lime, ginger, radish, and green chilies as salad; Baingan Boorani, Sookhi gobhi Khichadi, tuwar dal flavored with ghee, and most importantly, asafoetida, cumin and fenugreek seeds. The phulkas, dal, bati and churma spoke typically Rajasthani. The various sorts of pickles served along with vegetables made with dried vegetables and beans were delicious.
