The Rajasthan cuisine is majorly a vegetarian cuisine but still it has very few meat dishes in its list. The meat in the Rajasthan cuisine is mostly served during the lunch. The meat variety includes chicken, lamb, pork and fish. The other dishes that are served with meat in Rajasthan cuisine are rice, beans and salads. The meat dishes are generally preferred during the lunch and generally includes chicken served with steam white rice and red beans. The meat preparation recipes are entire world may be different but these are always delicious and appetizing. There is no special method for preparing meat in Rajasthan cuisine. A general and regular type of recipe for meat preparation in Rajasthan style of cooking makes it mouth-watering. The most common meat dishes in Rajasthani food list are Goa Pork curry named Baffat, Lamb and lentil stew named Dhansak, Ground spiced lamb skewersnamed Moghlai Kabob, Indian lamb in a creamy nut sauce named Shahi Korma, Layered meat & rice dishes named Biryani, Grilled skewered lamb called Husaini Kabob, Lamb in spiced cream sauce called Rogan Josh and the most popular among these is the Vinegary pork dish also famous as Vindaloo.

The other importance of Rajasthan is the architectural beauty of its palaces and forts. The Rajasthan cuisine is mouth-watering, hand-licking and spicy. The state of Rajasthan is also considered to be a romantic destination. Rajputs who majorly count in the population of Rajasthan community are the major eaters of meat. It is a belief for the Rajputs that if the meal does not have a meat item it is considered to be incomplete. The Rajasthani cuisine is stifled with hotness of spices and also the other itmes that add to the flavor are almonds, cashew nuts that are part of preparation of Murgh Mokul, Soolas and Venison Kababs. The other community of the Rajasthan is the Marwaris who follow a strict vegetarian diet. The vegetarian dishes in the Rajasthan cuisine are also very spicy. The people here prefer to drink milk, buttermilk or butter instead of water since it is a dry land. The major ingredients of Rajasthan cuisine are beans from variety of plants like Gwarphali, sangria, kair. The sun-dried lentils in the form of powder are also used extensively. The variety of flours used is wheat, millet and corn. The spices used in the food preparation are turmeric, mint, coriander and garlic.