Page 354 - (DK Eyewitness) Travel Guide - India

352  WESTERN INDIA

The Flavours of Western India

Rajasthan, largely scrub and desert and dominated by hill forts
of stone, has a simple cuisine dictated by the landscape and
climate. As a result, the food here is more robust and strength-
giving, as is evident by the creative use of cereals and lentils.
The varied palate of Gujarat has emerged from its contact with
the different communities who have settled in this state. What
is commonly called Gujarati food is vegetarian with the regional
variations of North and South Gujarat, Kathaiwar and Kutch. It
is a delicate balance of the spicy and sweet, and its infinite variety Bunch of fenugreek
of dishes can be sampled in the Gujarati thali (platter).

are used to make up for the The cuisine of the martial Rajput
water scarcity. Other substitutes clans includes highly seasoned
are amchur or dried mango meat dishes. The most famous
powder, used instead of toma- is lal maas, a lamb dish cooked
toes, and asafetida to enhance with ghee and red chillies.
taste. Desert plants such as A variation is the safed maas,
sangri (Prosopsis cineraria) beans a “white” curry with yoghurt
and khair (Capparis decidua) and nuts. Khud khargosh is a
have great nutritional value. summer special where wild
These are dried and cooked hare is stuffed with spices, sealed
with oil and spices to make in dough and roasted in cloth.
khair-sangri. Mint, turmeric, Spicy lentils, split peas,
An array of tangy savouries, very popular mango and garlic chutneys are peanuts and puffed rice are
among Rajasthanis popular accompaniments. used in crunchy savoury snacks,
Rajasthan Puri (deep-fried Missi roti (spicy Lachha paratha Pudina paratha
Khakra
The best-known dish here is (wheat bread) wheat wafer) (layered bread) (layered bread,
dal-baati, a lentil curry with wafer) naan with mint)
wheat-dough balls, which can
be buried in the sand for baking.
The same baati, when crumbled
and garnished with raisins and
almonds, is transformed into a
rich sweet called chorma. This
food can be carried for days
through the parched landscape.
In the desert districts, milk, ghee
(clarified butter) and buttermilk A selection of breads from Rajasthan and Gujarat
Local Dishes and Specialities
Vegetarian food dominates the cuisine of
Rajasthan and Gujarat, both states having
been strongly influenced by Jainism
and Vaishnavism, which forbid
animal slaughter. Rajasthan’s
cereal-based diet includes kadhi
(lentil and yoghurt soup), types of
khichdi (rich rice preparations) and
breads made from bajra (millet) and
Khandvi and dhokla jowar (sorghum maize). Gujarati cuisine
uses a wide range of protein-rich lentils,
cereals and vegetables, distinguished by wonder fully subtle Undhiyo, a Gujarati thali
seasoning. Pickles, often made of kairi (green mango), are a basic dish, consists of yams, potatoes
part of it. Sweets include the seasonal aamras (mango fool) and and aubergines (eggplant)
doodh pak, made with thick sweetened milk, dried fruit and nuts. roasted in an earthenware pot.

352-353_EW_India.indd 352 26/04/17 11:46 am
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 7th January 2013
Size 125mm x 217mm