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The cuisine of Rajasthan is a product of its geographical, historical
and cultural background. Though the emphasis is more on nutrition
than on fuss and ostentation, give the harsh climatic conditions,
the people of Rajasthan have produced so much variety from so
little. The war- like lifestyle of the Rajputs and the unavailability
of ingredients in this desert region influenced the eating habits
of the people; food that could last for several days and could
be eaten without heating war preferred, more out of necessity
than choice.
Given the fact that more than half of Rajasthan is made up
of desert, there is very little that grows here and fresh
vegetables were unheard of in the pre-communication days.
Improved means of transportation and communication changed
all that and now more fresh vegetables and fruit are available
by the day but not less than 30 years ago there were only
hardy desert vegetables and cereals.
Thar, the Great Indian Desert, immortalized in song and folklore
as Marusthali (The land of Death) lies in northwest Rajasthan,
but not all of this state is wasteland. The Arawali hills,
the oldest geographical feature of the Indian-subcontinent,
is a rocky spine that divides Rajasthan into two regions of
startling contrasts: one is barren while the other has lakes,
forests and fertile land.
The desert region comprises Jodhpur, Jaisalmer and Bikaner.
The land here is unyielding, rainfall is scanty and vegetation
comprises patches of grassland, dry shrubs and stunted trees.
Crops cultivated are hardy cereals like Millet (Bajra) and
barley (jowar). It’s hostile, harsh and merciless region yet
culturally the more interesting side of Rajasthan.
While we eulogise about Rajasthan`s glorious past comprising
Maharajas and Maharanis and brave Rajput warriors who
spent months away from home conquering unfriendly terrain
to establish their kingdoms, there was more to their lives
than that.
Their main battle was that of
survival against the extreme climate, droughts and the lowering
of water tables, the hot sand dunes and dust-laden winds that
ensured that cultivation was next to impossible. Yet the people
created some of the most sumptuous food from the little that
was available.
They conquered the desert with their spirit and built their
forts & palaces here. They controlled the caravans on the
desert trade routes, levying a tax on the traders for their
safe passage. Though these traders came new spices, new ingredients
and flavours that enriched the local cuisine. Today the cuisine
of the desert is considered unique and among the most interesting
in the country.
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