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Cooking here has its own unique flavor and the simplest, the most basic of ingredients go into the preparation of most of the dishes. The war -like lifestyle of its inhabitants and the availability of ingredients in this region influenced Rajasthani cooking. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effects on the cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water and prefer, instead, to use more milk, butter milk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatte ki sabzi, pakodi etc. Powdered lentils are used for mangodi, papad etc. Bajra and corn is used all over the state for preparations of rabri, kheechdi and roti. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. Perhaps the best known Rajasthani food is the combination of Dal, bati and churma but for the adventurous travelers, willing to experiment, there is a lot of variety available. Each region has its own special food item that is identified with the town or city. While trying the various delicacies don’t miss out the special ghevar of Jaipur, laddos and mirchi badas from Jodhpur, malpuas from Pushkar, rasgullas and nakmkin bhujia from Bikaner, sohan halwa from Ajmer, dil jani from Udaipur, mawa from Alwar, til papdi from Beawar. Hot jalebies are available in most town and cities. When it comes to food and drinks, each city has a fantastic range of restaurants that offer local Rajasthani cuisine as well as Indian, Mughlai, Chinese and Continental food. To try some local specialties just visit one of the many restaurants that can be found on almost every important street. People can also be seen in small teashops washing down local delicacies with cups of special tea, lassi and flavored milk.Local restaurants known as dhabas and bhojnalayas can provide some basic vegetarian fare that could include daal, one seasonal vegetables, green salad, pickle and the good old tandoori roti. The little shops that dot the highways are a popular stopping off point for truckers and families looking for a cheap, fresh and quick meal. You can try the food here but be careful that you have your own drinking water with you.
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