Regional Specialities
Dal-Bati-Choorma, made of butter, cereals and sweetened bread pudding of Jaipur is considered a specialty, cherished by all the Indians. Bikaner is famous for its sweets and bhujiya (salties) along with its papads, badis and on the non-vegetarian side, the lean mutton of the desert goats. Jodhpuri kachoris (puffed breads with stuffing) are either sweet (when stuffed with mawa) or quite tangy (when stuffed with hot green chillies and hot spices). Milk sweets of Bharatpur are not very commonly seen in markets but melt deliciously into the mouth. They are prepared by boiling milk for hours to such a consistency that it can be folded into little pancakes. Ghevar, a delicacy especially prepared during the Teej festival is quite popular. It looks like a round cake made up of white flour, which is then dipped into the sweetened syrup and is dressed cream and khoya. Kebabs and pasandas and sevaiyan, prepared especially during the Eid festival are an integral part of the Muslim dining table are have moved on from the Tonk and Loharu region to cover the whole of the state.