Special Cuisines of Udaipur

As we know about the Rajasthani weather, which is dry and unfavorable to grow all types of vegetables. Udaipur, the city in Rajasthan faces scarcity of water, and also devoid of various amenities required for the healthy living. Keeping all these things in mind Rajasthani food are made mostly from gram, beans and other items which require less water. People use butter milk instead of water in vegetable which consumes less water and add new flavour to the food.

Some of the Special Cuisines of Udaipur are:

Gatte ki Sabzi: Gatte ki Sabzi is the well-known vegetable made from gram flour (besan) is famous all over India, but in Udaipur it has a special taste and flavour which makes it unique from others. The vegetable is one of the most commonly prepared household item.

Kadhi: Kadhi is one of those traditional Mewari dish served in Rajasthan. The dish is prepared using gram flour (besan) and curd.

Ker Sangri: Ker Sangri is one of them, made from ker and sangari that is beans are cooked in butter milk with dry fruits like raisins and spices are added into it to enhance the flavour of the tasty food.

At the start of a meal it is a tradition in Rajasthan to serve soups like Dai Shorba  which is a frothy soup made from yoghurt and Tamatar Shorba, a soup made from tomato and toppled with spices like cumin and coriander.

Dal Bati Churma: The trio of dal batti and churma adds traditional flavour to the Rajasthani dish. It is one of the favourite dishes of Rajasthani dwellers especially in Udaipur people love to eat the dish on festive occasions and even regularly as well.

The dish consists of cooked gram, baked salted baati stuffed with whole wheat flour and wet in ghee. While churma is the dessert made from whole-wheat balls mashed with sugar and ghee and made in ball shape like laddoos. One can find this mouth-watering cuisine all around the city and the home makers (housewives) are experts in making this delicious dish.Dil Jaani is another sweet dish that brings sweetness to Rajasthani flavour.

Pickles: Pickles and Papads are the most important ingredient of Rajasthani meal. These pickles are not only “Aam Ka Achar ” but comprises of Tamatar ki Launji, Aam Launji, Pudina Chutney, Imly ki Chutney, Lehsun ki Chutney, and many more varieties are available in Rajasthani Pickles. While among the other stuff that add taste to Rajasthani dishes are Papad like Moong Dal Papad, Masala Papads, Mangodis, etc. Pakodis and Badisare also the prominent dish served in Rajasthan. Vegetable made from Papad is the specialty of Rajasthan, which is famous all across India and has been served in various five star hotels in varied region of India.