Rajasthani Thali

Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. 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. One can find diversity in their culture, climate as well as in "Rajasthani Cuisine".

Dal-Bati-Churma, Bikaneri Bhujiya, Bajre ki Roti (Millet bread), Lehsun ki chutney, Rasgullas from Bikaner and Ghevar combined to form a delicious "Rajasthani Thali”