A plate less ordinary
New Indian ExpressThink Rajasthani cuisine and dal baati, churma, laal maas, safed maas, come to mind. This scarcity led the people to use preservation methods to make the most of what they have,” says Dipali Khandelwal, founder of Jaipur-based The Kindness Meal, a community and content platform preserving India’s disappearing food cultures. Avijit Singh, owner, House of Rohet, a collection of boutique hotels in Rajasthan, says the limited variety of ingredients puts a strong emphasis on utilising every part of what is accessible—from root to stem—to create flavourful dishes like hare tamatar ki sabzi and dried lotus stem in gravy. The scarcity led to the use of distinctive elements like ker, sangri, which grow only in desert conditions and provide nutritional benefits, and dried lentil dumplings. Wild beans and berries like ker, sangri, kumathia, kaachra and keekar phalli grew in abundance in the, on account of being able to grow in water-scarce conditions, and were used to fulfil nutritional requirements.
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