Kavya Vala
Mewari Cuisine - The Traditional Khana In
Udaipur!
The region of Mewar, which lies in the south-
central part of Rajasthan, has a good
repertoire of traditional dishes
Who hasn't heard about the beautiful heritage
of Rajasthan?
A land of kings and their prosperous kingdom
has witnessed the exciting history of the
Rajputana clan. Among various folklores of
wars, sacrifices and bravery also lie their
glorious culinary history, which has proven to
be the finest specimen of their unparalleled
glory over centuries.
Mewar is a region in morden Rajasthan,
comprising of many districts such as Udaipur,
Bhilwara, Chittorgrah, and many more.
Rose Sharbat
The nearby town from Udaipur,
Haldighati grows a unique
product called the ‘Chaitri Gulab’
only during the month of Chait
(March-April). Various
indigenous products are made
using it, including the colourless
and flavourful Rose sherbat.
Chutneys
‘Lahsun Chutney’, Pudina Chutney’,
‘Saunth’ and ‘Amchoor Chutney’
tHESE ARE TO BE ENJOYED AS
accompanimentS TO THE OTHER DISHES!
Panchkuta sabji is a mix
of 5 main ingredients
‘Ker’, ‘Sangri’, ‘Gunda’,
‘Kumat’ and ‘Amchoor’.
This traditional dish of
Rajasthan is also
commonly known as’
Ker- Sangri’. It is a
delicacy often used to
carry along during
travels as it can keep well
for days without
refrigeration.
This fantastic ‘Kadhi’ of 100
Ukaale ki Kadi
Mewar takes many hours
to cook, and as the name
suggests, the pot full of
Kadhi is boiled 100 times
to get its desired
consistency and flavour.
This Buttermilk- based
dish has a delicious
tempering of ‘Heeng’,
and Curry leaves infused
to provide it with its
addictive taste.
Chakki ki Sabji
Another highlight of the mewari
meal is ‘Chakki ki sabzi’ it is a
glutenous curry made from
whole wheat and has a unique
texture, similar to mock meat.
Jakolma Puri
The traditional delicacy of Mewar- Jhakolma
Pudi/Puri,is prepared from very soft dough of
coarse wheat flour, seasoned with salt and deep-
fried in pure desi Ghee (clarified butter) is a
delectable salty Pudi quite bigger in the size. It is
relished hot with spicy Chane ki Daal (chickpea
curry) and sweet & tangy chutney of Amchur (dry
mango powder) added with cashew and raisin.
Gatte Ki Sabzi
Dal Baati Churma
Now made with lamb and red chillies, the dish was
originally eaten with game meat on hunting
expeditions.
Today, most people know laal maas as a spicy
Laal maas, a fiery meat dish lamb curry from Rajasthan, but the initial
version of the dish was made with meat from
from the Indian desert state of
wild boar, deer or jungle fowl,
Rajasthan.
The dish, which is part of any Legend has it that laal maas came into being
Rajasthani feast, dates back to when a king from Mewar (one of the
the 10th century, when it was erstwhile princely states of Rajasthan)
consumed as camp food. The rejected the deer meat that was prepared
western part of India was ruled with nothing but garlic and yoghurt, which
at the time by Rajput kings, did not take away the strong gamy odour.
Through trial and error, the cook raised the
who would often undertake
heat of the dish with copious amounts of
long outings – often for hunts,
Mathania chillies (named after the Mathania
sometimes for war. region in Jodhpur where these chillies are
cultivated) and thus laal maas was born.
People also consume chaas
An earthen pot is used to prepare chaas and store
for its health benefits. The
it for a few hours before consumption. The use of
condiments in chaas,
an earthen pot makes the chaas cool even in
especially pepper and ginger,
summer. In the extremely hot desert areas of
help reduce the burning
Gujarat and Rajasthan, people consume chaas with
sensation felt with acidity.
salt after getting exposed to the sun because this
may aid rehydration. Chaas or Moru is consumed
Those spices also help
more in Southern India as it rehydrates the body improve digestion. Chaas is
from the hot climate. Chaas is consumed all year also packed with electrolytes
round. It is usually taken immediately after meals, and water, helping the body
but is also consumed on its own as a beverage. recover from dehydration.
Smoked Chhas
Besan ki Chakki
Mawa Kachori
The delicious Mawa kachori is a
kind of pastry made of wheat
and stuffed with Khoya, almond,
Pistachio, saffron-cardamom,
and honey. A legendary dish
called Paniyachurio is made
using crushed maize bread with
jaggery and hot clarified butter
that makes it digestive. To give a
royal touch to the desserts of
Mewar, ghee and dry fruits are
also added to them.
Thankyou
