The Rich Flavors of Rajasthan

Rajasthan- a state in India, literally translating as “the land of the kings”, is every bit that- kingly, rich and oozing with vivacity and the never give in, or up attitude of its people. If a place I have longed to visit and now wish my children to experience is this- a place that conjures up on the one hand, images of palaces teeming with the plentiful raj-gharanas, and men and women, adorned in garbs and jewelry so colorful and vibrant working out their livelihood in the hot, scorching sun on the other.

Nestled in the arid Thar Desert, it hardly sees much rain and the past droughts have not helped either. Yet, Rajasthan is home to one of the country’s finest cuisine. The locals have weaved such a delicious blend of flavors and spices with whatever resources are available to them, I can’t help but marvel at the ingenuity of it all!

A fantastic example of the beauty of human resilience- if life gives you lemons, don’t complain. Make lemonade instead!!

The Khejri tree, standing tall and lonesome in the otherwise barren landscape is a lifeline for the people here. Every part of is used- the leaves to feed the goats, who in turn provide milk, curd and ghee to the families. One can’t even think of the traditional Rajasthani cuisine without a mention of ‘Kair sangri’ a dish made from the fruit (sangri) of this tree- another way the tree, as if almost single handedly supports life here.

And it has history behind it. With all the virtues, the Khejri tree is akin to the sacred ‘tulsi’ in the region. Legend goes that in 1730 AD, Amrita Devi of Khejarli village and her three daughters sacrificed their lives to protect these trees when Maharaja Abhay Singh ordered cutting them so he could build a palace in their stead. We know the Chipko Movement of the 1970’s. Well, this could be the precedent and inspiration behind it! Back in 1730 AD, it is said 363 people of the Bishnoi community hugged the Khejri tree and fell to their death before their revered tree could be touched!

An integral element of their cuisine is use of ghee and spice, and the rampant use of bajra (millet) and besan (chick pea flour). And yes, necessity and not a whim bred and massaged these tastes. Its captivating how every food, every cuisine, every habit rises, almost like the phoenix from what can be salvaged in the circumstances. With not enough water available for cooking, locals use ghee instead- rich in taste (how we all crave for that extra spoon on our chapatti or daal!), nutritious and perfect for the hot, exhausting weather!

Chilies! Yes, there can be no Rajasthani food without it- even the aroma around it smells of the Mathani Mirch, as if cautioning the uninitiated! Laal Maas, introduced by the Rajputs and now a signature dish of the state is so spicy- it’s not considered cooked to perfection till it is Red (laal) with the chilies! Chilies are believed to act as thinning agents for the blood, and important in conditions of a hot state like Rajasthan. I begin to wonder, in amazement, if there is anything that is there without a reason, a purpose!

Oh! I could smell the Daal Baati, churma, the gatte ki sabzi even in my dreams! One is again left to wonder how a place with barely any water in its wells feeds its people such satisfying delicacies! Enter the gallant Bajra- a crop requiring little water to grow, it blossoms in the sun- something that Rajasthan has plenty of. Finding its way from Africa, it is now a staple here.

One can never have enough of Rajasthan. Its magnetic charm will someday, I am sure, bring me to it. And that day, I shall await!