As the festive season in India leads to dietary changes with fasting and vegetarian food topping the preference, the spotlight has turned to Rajasthani cuisine — a treasure trove of vegetarian delights that’s becoming a favorite among plant-based eaters. With its rich, diverse flavors and vibrant history, Rajasthan's culinary offerings go beyond just sustenance; they tell stories of tradition, culture, and community. According to Chef Rajveer Singh of The Earth at Ranthambore, this year, there’s a growing appreciation for the earthy, bold flavours that characterise Rajasthani cuisine, especially among vegetarians.
Standout vegetarian options from Rajasthan
Rajasthan's arid terrain may have shaped its cuisine, but its resourcefulness has birthed a menu of extraordinary vegetarian dishes that are both flavorful and nutritious. For those new to Rajasthani cuisine, Daal Baati Churma is an excellent starting point, offering a balance of savoury and sweet. Alternatively, the Kadi Kachori provides a unique combination of textures and flavors that stand out from more conventional vegetarian meals.
Chef Rajveer starts the introduction with the most popular and nutritious item, he says, “If there’s one dish that defines Rajasthani cuisine, it’s the iconic Daal Baati Churma. This wholesome trio of baked wheat dumplings (baati), lentil curry (daal), and sweetened crushed wheat (churma) is a celebration of textures and flavors. The variations are endless - while the plain version is a timeless classic, the masala baati, stuffed with spiced fillings, adds a festive spin to the traditional dish. One can also pair it with Rajasthani Panchmel Daal, made with five types of lentils, offers a rich, protein-packed accompaniment, making it a nourishing yet indulgent meal. And, for those who are looking beyond the classic, there are modern takes like Gulab Churma, which incorporates rose essence, and Besan Churma, made with gram flour for a denser, richer bite.”
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No festive meal is complete without dessert, and Rajasthan doesn’t disappoint. From the syrupy goodness of Ghevar and Malpua to the creamy Rabdi, Phirni, and Kheer, the state’s sweets are a celebration in their own right. These desserts are particularly popular during festivals, adding a rich, decadent end to a traditional meal. Chef Rajveer also recommends trying a vegetarian thali for a full Rajasthani experience. He says, “A combination of Aloo Pyaaz ki Sabzi, Gatte ki Sabzi, Ker Sangri, and Chulhe ki Roti (traditional wood-fired flatbread) offers a wide array of tastes and textures. To complete the meal, a serving of Chaas (buttermilk) and Papad adds a cooling contrast to the spicy main dishes, while Rajasthani pickles like Aam and Nimbu enhance the flavours.”
Spicy treats from the desert
Rajasthani food is an experience that immerses you in the flavors of the desert, the aromas of spices, and the warmth of traditional cooking methods. As Chef Rajveer puts it, "Rajasthan's cuisine represents the beauty of simplicity, where every dish is a reflection of the region's cultural history and resourcefulness."
For those looking to indulge in something different this festive season, Rajasthani cuisine is the perfect choice and here are the top five items, you must try.
Gatte ki Sabzi: This staple is a must-try for its tangy, creamy appeal. Made from gram flour dumplings, or gatte, simmered in a yogurt-based curry, it offers a hearty, flavorful bite that’s perfect for any festive meal.
Ker Sangri: One of Rajasthan’s most unique offerings, Ker Sangri combines dried berries and beans with spices. Often described as an acquired taste, this dish is known for its bold, rustic flavors that reflect the landscape of the Thar Desert.
Pyaaz Kachori and Kadi Kachori: The kachori, a crispy, deep-fried snack, gets a special twist in Rajasthan. Pyaaz Kachori is stuffed with spiced onions, while Kadi Kachori pairs the fried kachori with a tangy yogurt-based curry, elevating this street food favorite to new heights.
Pickles (Achaar): No Rajasthani meal is complete without pickles, which add a punch of tangy and spicy flavors. Whether it's Aam (mango), Nimbu (lemon), Karela (bitter gourd), Ber (Indian jujube), or Chana (chickpea), these pickles are a must-have on every plate.
Silpatte ki Chutneys: These freshly ground chutneys, like Lahsun (garlic) and Dhaniya (coriander), bring a zesty, fragrant touch to any meal. Ground on a traditional stone slab (silpatta), these chutneys retain an earthiness that complements Rajasthani meals beautifully.
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