10 sentences of Rajasthani food in Sanskrit
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Rajasthani cuisine (Hindi: राजस्थानी व्यञ्जन) is the cuisine of the Rajasthan region in West India. It was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri bhujia, mirchi bada and pyaaj kachori. Other famous dishes include malaidar special lassi (lassi) and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar.[1] Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, Maheshwari, Vaishnavas, and other preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.[2]
A typical Rajasthani thali showing Ghevar, daal, chutneys and achaar etc.
According to a 2014 survey released by the registrar general of India, Rajasthan has 74.9% vegetarians, which makes it the most vegetarian state in India.[3]