Rajasthani Cuisine and the History attached;

Rajasthan being mostly a dry state with historically deeply influenced by both the war-like lifestyle and a prominent certain religious ideology.

These factors have shaped the current face of states food and cuisine.

The availability of ingredients in the arid region and the prohibition of certain foods, due to religious beliefs has all played their part in shaping Rajasthan's cuisine.

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.

Rajasthan has wide range of fast food or snacks like Bikaneri bhujia, Mirchi bada (arguably most famous in the state) and pyaaj kachori, while Dahi-Bada, and Samosa has its own place in the state's fast food.

Sweets has its own wide range to go along with "Rajasthani Thali" or with popular snacks, some of the top sweets in the state are: Ghevar, Balushahi, Besan Chakki, Churma, Seero (Hindi: Halwa), Imarti, Milk-Cake (Alwar ka Mawa), Mawa Kachori, Jalebi, Ras malai, Gulab halwa (PALI), Tillpatti (BEAWAR), Diljani (UDAIPUR), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar

• Panchkuta/Ker Sangri.

• Dal Baati Churma.

• Besan Childa Sabzi.

• Gatte matar khichadi.

• Gatte ki sabzi (Gravy/Dry).

• Govind Gatte.

• Bajra Roti.

• Mogar ki sabzi.

• Aloo matar ro saag.

• Besan Gatte/patod ro saag,

• Shahi Gatte.

• Guwar fali ro saag.

• Haldi ro saag, Jaipuri.

• Lauki ra Koftey.

• Makki ri raab.

• Jaipuri mewa Pulao.

• Bajra ka Khichda.

• Besan ki Sabzi.

Each region in India has its own traditional dishes and specialties. In the royal kitchens of Rajasthan, as well as most other states, food was very serious business and raised to the level of an art-form.

Hundreds of cooks worked in the stately palaces and kept their recipes a closely guarded secret.

Some recipes were passed on to their sons and the rest were lost for ever. It became a matter of great prestige to serve unusual dishes to guests and the royal cooks were encouraged to experiment.

The tales of how cooks tried to impress their guests by presenting at least one unforgettable item on the menu have now become legends.

The monthly budget ran into lakhs of rupees and the royal guests were treated to such delicacies as stuffed camels, goats, and peacocks.

It was perfectly normal to have live pigeons and other birds fly out of elaborately decorated dishes.

The food was served in gold and silver utensils and the number of dishes at one meal ran into hundreds.

It was usually never possible to taste all the delicacies sewed.

Most popular dish from the state of Rajasthan emerged to be the Daal Baati and a desert accompaning it called Churma.

With Baati and Churma being entirely soacked and dipped into the Ghee.