BIKANERY CUISINE

Bikaneri cooking was influenced by the war – life style of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity then choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking. in bikaner, instead , to use more milk, buttermilk and clarified butter. Dried lentils, beans from ondigenous plants like sangri, ker, etc are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangordi,papad. Bajra and corn is used all over the state for preparations of rabid,kheechdi, and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.

             Perhaps the best known Bikaneri food is the combination of dal, bati  and churma but for the adventurous traveler, willing to experiment, there is a lot of variety available.  Besides spicy flavors bikaner also popular for sweets like ladoos,jalebies, rasogullas,ghaver and fini etc.