The war resembling lifestyle of the inhabitants of Rajasthan greatly influence the cooking style in this region. Preferably, long preserve able food that can be eaten for several days is served. The cooking also is influenced by the scarcity of water and lessavailability of fresh green vegetables. Snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori are well known from the place. Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from Jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner are rest well known recipes. Now popular in India, the Marwari Bhojanalya concept had its root from the Marwari region of Rajasthan. The concept is known to serve pure vegetarian food so eaten by Marwari people.

Pakodi kadhi (chickpea fritters in yogurt/chickpea gravy,mangodi aloo ki sabzi (a curry made of potato and sun dried ground lentil dumplings), ker sangri (a dish of dried desert berries), besanwali bharwa mirchi (chilies with chickpea stuffing), the delicious  papad ki sabzi (papadum curry) and besan gatte ki sabzi (fried gram flour balls in tomato yogurt curry), are the well known curries of Rajasthani culture. Though spicy, these food delights also completes the human body’s nutritious requirements as their toppings usually comprise of buttermilk and mint leaves. Helpful in maintaining the body temperature, the buttermilk is added in addition to the spices that improves body metabolisms.

The vegetarian dishes are not the only  tingling the taste buds, but are uniquely coupled with the aromatic and mouth watering meat dishes. There are two main divisions in the non veg Rajasthani dishes, namely the Lal Maans(red meat) and Safed Maans(White meat). Tomatoes, onion, garlic, spices & chilles being the top ingredients of the former, the white meat is cooked in the gravy so made by yogurt or milk with rasins, pistachio and puree of cashew, milk cream, coconut and cinnamon being the raisins. There is also a third variety termed as Dhungur Maans (meat cooked in charcoal) that presents its very own different flavor making it a perfect instance of the unique composition of rajasthani cuisine.

Major Rajasthani Curries are:

• Beans ki sabji
• Gajar ki sabji
• Guwar fali ki saag
• Karela ki sabji
• Keri ki sabji
• Khaddi
• Kicha ki sabji
• Kikoda ki sabji
• Makki ki raab
• Matar ki sabji