The iconic trio: Dal – a mix of lentils, spiced and ghee-laden. Baati – hard, unleavened wheat balls baked over fire or in sand. Churma – crushed baatis sweetened with jaggery and ghee. A true desert survival meal turned festive! ¹⁾

Chickpea flour dumplings (gatte) simmered in a yogurt-based curry. It’s tangy, spicy, and a masterclass in cooking without fresh veggies. ²⁾

A unique dry sabzi made with wild desert berries (ker) and beans (sangri), sautéed in oil, dry spices, and sometimes dried mango or yogurt — a true desert delicacy. ³⁾

A fiery red mutton curry cooked with mathania red chilies, garlic, and curd. Originally a royal hunting dish, it's not for the faint-hearted. ⁴⁾

A hearty pearl millet porridge made with moong dal, ghee, and sometimes garlic — rustic and nutritious, especially in winter. ⁵⁾

A warm, fermented millet drink made with buttermilk and bajra flour — earthy, tangy, and traditionally consumed during winters or illness. ⁶⁾

Soft steamed wheat gluten cakes (like seitan) cooked in a spicy gravy. Created during times when fresh vegetables were unavailable — an excellent vegetarian meat substitute. ⁷⁾

A royal-style rich mutton curry with milk, cardamom, cloves, and dry fruits — mild, fragrant, and luxurious. ⁸⁾

A dish made with fried or roasted papads simmered in curd gravy. Crunchy, tangy, and often made when the pantry is almost empty! ⁹⁾

A tangy chutney made from kachri — a wild, melon-like desert fruit. Often paired with bajra roti or served at weddings. ¹⁰⁾

A royal variant of gatte stuffed with dry fruits and khoya, then simmered in a rich curry — served during festivals and feasts. ¹¹⁾

Smoky, earthy pearl millet flatbread paired with a fiery raw garlic-red chili chutney. A classic Rajasthani peasant combo with bold flavor. ¹²⁾

Tangier than other kadhis, made with sour curd and thick gram flour — often without pakoras, but with loads of red chili tadka. ¹³⁾

A specialty from Jodhpur: flaky kachori stuffed with sweetened mawa (milk solids) and nuts, then dipped in sugar syrup. Dessert disguised as savory! ¹⁴⁾

A rustic, spiced wheat and besan flatbread sometimes flavored with onions, coriander, and chili — pan-fried in ghee and eaten hot with pickle or chutney. ¹⁵⁾