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Rajasthani cuisine ((ヒンディー語:राजस्थानी खाना)) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.〔Krishna Gopal Dubey, The Indian Cuisine, PHI Learning Pvt. Ltd., pp.193〕 Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include ''Bajre ki roti'' (millet bread) and ''Lashun ki chutney'' (hot garlic paste), ''Mawa Kachori'' from jodhpur, Alwar ka mawa, ''Malpauas'' from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.〔 Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.To decrease the use of water in this desert state they use a lot of milk and milk products to cook. ==Sweet dishes== Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are served after the meal, Rajasthani sweets are served before, during and after the meal. *''Balushahi'' *''Besan Chakki'' *''Churma *''DilKhushaal'' *''Feeni'' *''Ghevar'' *''Gujia *''Seero (Hindi: Halwa)'' *''Imarti'' *''Jhajariya'' *''Kadka'' *''Milk-Cake'' (Alwar ka Mawa) *''Makkhan-bada'' *''Palang Torh'' *''Mawa Kachori'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rajasthani cuisine」の詳細全文を読む スポンサード リンク
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