Rajasthan is the desert state of India. A remarkably barren and arid state, Rajasthan is known for its vibrant colors, exquisite handicrafts, puppetry, forts, palaces, stones (gem stones as well as quarried stones such as marble, limestone, sandstone etc), the valor and courage of its people and the spicy and long-lasting food.

Rajasthani food, unlike other Indian food types has been influenced by the war-like lifestyle of the state?s inhabitants called Rajputs (sons of Rajasthan). Since water and fresh green vegetables have been scarce in Rajasthan, the cooking techniques and ingredients have adapted themselves accordingly.

For example, in the arid and barren desert belt of Rajasthan ? towns like Jaisalmer, Barmer and Bikaner use very little water to cook food. Water is substituted by milk, buttermilk and even ghee. Hard and dried lentils and seeds of locally found plants like ker, sangri etc are used liberally in Rajasthani food preparations. Another widely used ingredient in Rajasthani cuisine is gram flour. Famous Rajasthani Indian recipes such as khata, pakodi, gate ki sabji are made using gram flour. Corn or maize and bajra are also used liberally across the state to prepare food items such as khichdi and rotis or breads. Another important part of Rajasthani cuisine is chutney. Usually the chutneys are made from locally available spices such as turmeric, mint, garlic and coriander.

Perhaps, the spiciest of all Indian foods is the Rajasthani cuisine. But the hot food is easily digested with the help of delicious and wide range of sweets.