CULINARY HERITAGE & TOURISM
Recent research has shown that tourists spend almost 40% of their budget on food when traveling. The Restaurant & Food Service Market Research Handbook states that 50% of restaurants revenue was generated by travelers. It shows that there is a symbiotic relationship between food and the tourism industry.
VISITS IN INDIA
All data mentioned here is compiled from Tourism Department of Rajasthan for the FY 2017-18
Rajasthan is the
land of vivid colors, magnificent palaces, captivating architecture and
mouth-watering preparations. Rajasthani cuisine is an art form, which is
exquisite in its own way. It is interesting to note that cuisine of Rajasthan
is influenced by many factors, such as the environmental, social, geographical,
cultural and historical.
The cuisine was
influenced by the state's warring lifestyle as well as the availability of the
ingredients. Hence, dishes that could be stored up for several days without
heating was preferred.
the state experiences scarcity of water and fresh green vegetables due to its
hot and arid climate, which in turn has influenced the cuisine of this land.
The cooks in the desert belt of Bikaner, Barmer, and Jaisalmer prefer to use
clarified butter (ghee), milk and buttermilk, with the least possible amount of
also has elements of the Royal era of the Rajput rulers. The natives of this
region prefer to have a wide variety of chutneys made from local spices like
mint, coriander, turmeric, and garlic. An integral part of the cuisine of
Rajasthan is the different forms of sweets.
The passion of
hunting in Royal Maharajas of Rajasthan also shaped the culinary of Rajasthan.
Cooking the hunted animals or game cooking was considered to be respected
because it required not so easily acquired skills of cleaning, cutting and cooking.
Some of the Maharajas savored their passion for cooking the game themselves for
some of the chosen Royal guests. In many of the Rajput households, it was males
that used to prepare non-vegetarian.
One such creation
is the unique Junglee Maas by the Maharaja of Salwar. It was quite favorite
among the Maharajas. The hunted game was simply cooked in clarified butter,
salt and plenty of hot red chilies due to the sparsity of exotic ingredients in
the kitchen of hunting camp.
One of the notable
influences on the cuisine was made by Mughal cuisine. However, the ingredients
required for the lavish Mughal cuisine was not so easily available. Also, a
little effect was British cuisine was also seen. However, it was more about the
eating methods on the table rather than making blander of the Rajasthani dishes
The barbecuing was
introduced after the Pathani invasions. The art of barbecuing conventional
skewered boneless lamb or Sula-smoked kebab which can be prepared by 11
distinguished ways has now been honed to perfection.
Apart from all
these, there is vegetarian cooking of the Maheshwaris of Jodhpur. The use of
garlic and onion is prohibited in their cooking as they believe that these
The Marwaris of
Rajasthan were vegetarian too, but their cuisine was richer in its method of
preparation, similar to that of Rajputs.
Then there were
the Jains, who apart from being vegetarian, would not eat after sundown. Their
food had to be devoid of the important ingredients of Rajasthani cuisine,
garlic, and onion.
The Bishnois, who
were known to conserve animal and plant life, were vegetarians, and so were the
Vaishnavas, followers of Lord Krishna. Even there were few royal Rajput
kitchens where only vegetarian meals were cooked.
The delectable Rajasthani
cuisine mesmerizes the taste buds by the variety of food it offers. The best
possible way to experience the various influences on the cuisine is to taste a
few. It will definitely be an unforgettable experience