Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Scarcity of water and fresh green vegetables have all had their effect on the cooking. While some of the curries are too hot for one to handle and rank high on the spice-o-meter due to generous doses of red chilly's, spicy food has always been an integral part of the dining experience in Rajasthan, be it in the palaces of Jaipur and Udaipur or the homes of peasants in the Thar. A theme that runs through them all is the intricacy of the process that went into creating these dishes.
A trail through Rajasthan’s culinary landscape reveals an inventive spirit. Here are a few of Rajasthan's spiciest dishes.
'Laal Maas' – Of Royalty and Rajasthan!
Laal Maas is a Rajasthan speciality - cooked with only red chillies and other spices, it is not for the faint gutted! It is a mutton curry prepared in a sauce of curd and hot spices such as red chillies. The very traditional ‘Laal Maas’, literally translating to Red Meat is cooked only with red chillies and whole spices. ‘Laal Maas’ was a favourite of the gallant Rajput clan. The meat that was caught during hunts was cooked in dry red chillies and whole spices and was simmered in huge ‘handis’ for hours together. Tomatoes and other vegetables were not native to the land, so chillies and spices were all they had to create the dynamite called ‘Laal Maas’.
'Keir Saangari' - From Rajasthan, with love.
Capparis decidua or ‘Keir’ in the local language is a no-frills, tough shrub - as it must be, in order to survive the harsh conditions of the Thar Desert. Seldom eaten out of hand on account of its bitter, acrid taste. One bite inundates the mouth with a hot, peppery sensation. When processed by heating or more often pickling - its pungent, unpleasant bitterness yields to the piquant, zesty, sharp flavor. ‘Keir-Sangri’ is one of the most popular dishes incorporating the fruit. This is achieved by softening the berries by soaking and then boiling the fruit, followed by sautéing them with ‘sangri’, a desert bean, in oils and spices. Typical spices include cumin, ginger, garlic, yogurt, dried mango, coriander leaves and lots of chillis!
'Sula' - The fairest of them all.
The the kings' chefs in Rajasthan devised a number of mutton recipes that are lip-smacking but extremely difficult to replicate because of the technique involved. Barbequed meats - known as Sula - require hours of marination before they are smoked over burning charcoal. Sula is an entry-level starter. Made with both chicken and mutton, the meat is first left to marinate for a long duration to ensure that the flavors seep in evenly while making the meat tender. Then, the spicy meat chunks are barbecued over burning charcoal, using dollops of 'ghee' accompanied with a dip made purely of red or green chilies and beverages to keep off the heat.
All in all, there is just so much that Rajasthan can offer you! Do not forget to pay heed to your delighted taste buds after devouring the big fat Rajasthani cuisine - it is a gastronomic surprise!
