Preparing for 50°C: Rajasthan’s Summer Food Traditions
In Rajasthan, where summer temperatures soar to 50°C, communities turn to age-old food traditions—sun-drying, pickling, foraging, and fermenting—to preserve seasonal bounty. These culinary practices offer not just survival, but a deep connection to culture, resilience, and ancestral wisdom.
Rajasthan has many versions of Dhokla, plus a Monsoon speciality!
The name ‘Dhokla’ reminds of the quintessential Gujarati Dhokla made with Besan and Dahi. Surprisingly, Rajasthan has its version of Dhokla. And not just one but many varieties!
Malai Mirch Chutney & Ganganagar’s Obsession with Dairy
Rajasthan’s Sri Ganganagar region holds a special significance. It is known as ‘the food basket of Rajasthan’ or more informally, ‘Punjab in Rajasthan’. The diet here is incomplete without dairy.
Baaityo & the Forgotten Foods of Nomadic Gadia Lohar
Recipe of a special breakfast bread and stories from the nomadic Gadia Lohar tribe of Rajasthan.
Fogla: The Disappearing Food from Thar Desert
Looks like a millet, but is not. Some call it a seed, others call it a dried flower. Regardless, fogla was a saviour in the unbearable summers of Rajasthan.
Blender + Mixer + Grinder: The Super-Tool ‘Kundi Ghota’
Used to grind chutneys, blend purees, crush spices, and make home remedies — here’s the powerhouse of North Indian kitchens.
A Tangy Digestive Against Indulgent Festive Food
Spicy, Tangy & Gut Friendly — a staple on every Holi & Diwali!
Paush Khichda is the Most Humble Rajasthani Sweet Dish
A classic one-pot porridge-inspired dessert, made in the winter season.