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Rajasthan Tour Packages
img Rajasthan Cultural Tour
Duration : 16 Days / 15 Nights
Destination Covered : New Delhi – Agra – Jaipur – Bikaner – Jaisalmer – Jodhpur Ranakpur – Udaipur – Chittorgarh – Pushkar - Mandawa - New Delhi
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imgFascinating Rajasthan Tour
Duration : 14 Days / 13 Nights
Destination Covered : New Delhi – Agra – Jaipur – Ranthambhore – Kota – Chittorgarh – Dungarpur – Udaipur – Pushkar – New Delhi
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imgMysterious Rajasthan Tour
Duration : 10 Days / 09 Nights
Destination Covered : New Delhi – Agra – Jaipur – Kuchaman - Khimsar – Mandawa – Samode – New Delhi
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imgEnchating Rajasthan Tour
Duration : 13 Days / 12 Nights
Destination Covered : New Delhi – Agra – Ranthambhore – Pushkar – Udaipur - Jodhpur – Jaipur –New Delhi
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indiagateEach region in India has its own traditional dishes and specialities. The ancient princely state of Rajasthan gave rise to a royal cuisine. Taste the famous Rajasthani food in its various mouth-watering dishes, served sizzling hot, and you cannot forget the sublime intricacy of taste that will whirl around your tongue for the rest of your life. The food was served in gold and sliver utensils and the number of dishes at one meal ran into hundreds. It was usually never possible to taste all the delicacies served. Rajasthani cooking was influenced by the war-like lifestyle of the Rajput 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.

The Dining Delight at Rajasthan
One thing that makes the famous cuisine of Rajasthan stand out from the rest of India, is its fantastic existence in the top list of delicacies, despite numerous culinary constraints dominating the desertscape, which ultimately led to strange reversal of values. In Rajasthan water is at a premium, and hence the food is generally cooked in milk or ghee (clarified butter), making it quite rich. On the other hand, Besan or gram flour is a mainstay of Marwari food mainly because of paucity of vegetables in this arid land. Savor the esthetic gatte ki sabzi (curried gram-flour dumplings) and kadhi (curried gram-flour in yoghurt). Don't forget to ask for more if you like it, and you would like it definitely. Another exotic preparation is kair sangri, and is served with mango pickle. Kair is a camel's favorite, a small, round desert fruit which grows on a prickly shrub; whereas sangri is dried wild leaves. The seeds and leaves are soaked overnight in water, boiled and then fried in oil, to prepare a mouth-watering delicacy flavored with tints of dried dates, red chillies, turmeric powder, shredded dried mango, salt, coriander and cumin seeds. Scarcity of water and fresh green vegetables have all had their effect on the cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. A distinct feature of the Maheshwari cooking is the use of mango powder, a suitable substitute for tomatoes, scarce in the desert, and asafoetida, to enhance the taste in the absence of garlic and onions.

Greater use of milk, butter milk and other milk products can be seen in Rajasthani cuisine. Crops like millet (bajra) and barley (jowar) is also used as it could be cultivated in parts of Rajasthan. Use of beans from locally grown plants like sangri, ker etc besides dried lentils is also popular here. Gram flour is also a major ingredient of the Rajasthani dishes. Rajasthani curries are a brilliant red but they are not as spicy as they look. Pure ghee or butter is used as a medium of cooking. Chutneys from the locally available spices help to make the food even more interesting.

Perhaps the best known Rajasthani food is the combination of dal, bati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available. Besides spicy flavours, each region is distinguished by its popular sweet - Ladoos from Jodhpur and Jaisalmer, Malpuas from Pushkar, Jalebies from most big cities, Rasogullas from Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Sohan Halwa from Ajmer, Mawa from Alwar, Tilpapadi from Beawar and so on.

Khansamas (cooks) working in the kitchens of the royals too generated some exotic recipes. These recipes have been carried forward through the descendants of the khansamas and have helped to add a regal dash to the Rajasthani cuisine.

Taste of Rajasthan

Marwari Cuisine
Marwari cuisine's signature dish, dal-bati-churma, is a fine example of the survival amidst the constraints and simultaneously bringing the best out of it. Balls of whole wheat dough, baked over a coal fire, are dipped into melted ghee to make bati, which is served with a spicy dal. More of the batis are crumbled with nuts and sugar to make a delicious sweet dish, churma. When in Rajasthan, don't forget to taste the Marwari chakki ra saag, which despite the name saag, has no veggies in it but whole wheat flour, kneaded into a spongy dough is fried and curried in yoghurt.

Rajput Cuisine
Rajput cuisine is of course, royally rich in meat preparations, especially game such as wild boar, hare and game birds. One of these mogul preparations is the safed maas (white meat), a traditional Rajasthani delicacy and is a must eat for every foreign traveller. The secret of its grand taste is in the gravy, which in turn is a perfect amalgamation of onion, ginger, garlic paste, salt, pepper, cashew nut paste and cardomom. Chumks of mutton (with bones) are cooked in this gravy and fresh cream is added just before serving. Be it sin any form, Rajasthani food is impeccable.

Sweet Dishes of Rajasthani Cuisine
Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before the meal, with the meal, and after the meal! And typically there is no rationing. The Rajasthani cuisine whole-heartedly offers a wide array of sweet dishes, that will indeed satiate your half-filled appetite. Try the badam ki barfi, an almond fudge made from sugar, milk, almonds and ghee. Travel to the beautiful pink city of Rajasthan, Jaipur, which greets its every visitor with its saporous sweet dish, ghewar. It is a paste of urad cereal which is crushed, deep fried and then dipped into sugar syrup flavored with cardamom, cinnamon and cloves. Wow! It tastes so good when served hot, topped with a thick layer of unsweetened cream and garnished with rose petals. Drive over to Bikaner, and load your bags with the famous aloo bhujiya (fried shredded potato) and rosugulla. Believe it or not, but your trip to Rajasthan is not complete if you don't take these famous delicacies for your loved ones

The Soul of Rajasthani cuisine
Close your eyes and imagine a village, bedecked to the last extent in your honor. You enter through a colossal wooden gate, displaying red bulls and white doves, and you are greeted with utmost hospitality. Men with colorful turbans help you to wash your hands, and then serve you with traditional delicacies of Rajasthan. Welcome to Chowki dhani, an effigy created to provide you with the true essence of rural Rajasthan. Chokhi dhani comes alive at night, when it is brightly illuminated, and recreates a typical Rajasthani village scene. Dancers and other performing artists give a taste of colourful rustic life of the state, while tourists enjoy the mesmerizing confluence of music, dance and delicious delicacies.

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