Rajasthani cuisine is possibly probably the most sensitive among the Indian cuisines. People here relish non-vegetarian dishes produced from chicken, lamb and shikar including animal and wild birds like boars, venison, peacock, quail, duck, pheasant, rabbits as well as camels etc. Vegetarian food is available in two varieties i.e. the meals eaten through the common man which includes utilization of various herbs and spices and also the food from the Marwari Jains that's prepared without needing onions, garlic clove or for instance any component growing underneath the soil aside from ginger root and groundnuts.
Rajasthan cooking generally features its own unique flavour in which the simplest and also the most fundamental of ingredients enter in the preparation of scrumptious dishes. The tough climate and also the non-accessibility to ingredients in this area are a good influence. Food that may last for a few days and is eaten without heating was preferred, higher productivity of necessity than choice. The sparse rain fall isn't favorable to growing fresh eco-friendly vegetables. For this reason scarcity whatever periodic vegetables are grown, are sundried to enable them to be utilized throughout the entire year.
