Dinner at a canteen in the Jaipur Railway Station. The round breads in the plate in the foreground were a pleasant surprise. We got those when we ordered a 'kulcha' - it took us a few seconds to realise they were more pav (of the pav bhaji kind) and less kulcha - the South Indians in us immediately noticed their resemblance to ootappams. We liked them so much, we ordered another plate. The gravy was a thin channa/chick pea gravy, which was spicy and rather ordinary.
Behind, you can see some kachodis. They were filled with dal, spices (saunf/fennel, dhaniya/coriander) and red chillies. Very tasty, very heavy - and very, very hot! The other plate (covered by an arm) contains pooris.
How long has it been since you had a Cassata? This brand used to be famous all over India once, now I suppose it's not marketed everywhere any longer. This was dessert, and comfort, in the cold Jaipur night, in a women's waiting room where we huddled trying to forget we had only two confirmed tickets for a group of four.
Roasted papad and bandhani tablecloth - all set for our first full Rajasthani meal in our hotel!
Ker sangri - the desert vegetables Rajasthan is so famous for. I never realised it would be so oily. (Granted my picture/version in the link above is no adequate representation either, but none of the pictures on the Net seem to contain so much oil!)
Gatte ki sabzi - oily again, but quite tasty.
Samosas (right) with a dry, spicy filling and chilli/mirchi vada at a snacks/sweet shop in the market.
More savoury snacks. The one in the foreground is a maida preparation intended to resemble fried cashewnuts.
Mawa kachori, filled with milk solids and nuts and sugar, which Jodhpur is famous for. We had this in Jaisalmer, though.
A hole is punched in at the centre of the kachodi and some sugar syrup is poured into it. The periphery also is wetted with the syrup.
Maybe we didn't eat it at the right places but we didn't like it very much as the mawa just tasted burnt and the other batch we had reeked of kerosene from the stove rather than anything else!
Yes, all these curries were very oily! This was a methi-papad curry, the methi being the fenugreek seed and not the greens.
That's a Rajasthani thali. Clockwise from the yellow dish is the kadhi, dal, churma, roti, ker sangri and the gatte ki subzi.
Breakfast at Pokaran - mirchi vada and kachodi frying.
Another Rajasthani thali - rotis, dal, potato curry, kadhi with pakodas, cauliflower and potato curry
This churma was a delight, fragrant with ghee and cardamom
The chaas (light buttermilk spiced with roasted cumin and carom (ajwain)
This stall serves up jaljeera, lime juice, shikanji and lemon soda.
My friend asked for lime juice with mint - this is what she got, I guess it was shikanji!
Yet another Rajasthani thali - notice the churma, it's different in this thali.
Churma, close up - it's been processed in the mixer!
The baati of the classic dal baati churma. After we were served this, a waiter came up with more baatis and ground sugar, crushed a baati in our plates, drenched it in sugar and told us to eat it up with the dal. In a more ignorant past, my first reaction would have been to gag, but I tried it now with a more open mind. Strangely enough, it didn't make a difference or affect me much, so I was content with just a taste.
You can see more pictures from my Rajasthan trip here.
Rajasthan Rajasthani food Travel Rajasthani thali