Savouring Rajasthani Cuisine from the hands of Bainsala Aunty had indeed left a vivid impression on me. Seldom does one come across such sumptuous yet simple, exotic yet naive and mystical yet effortless servings that leave the eater in a state of yearning, craving for more. My mother had gone to visit her parents in Jaipur for a week and the neighbours invited us over for dinner the next day. I did have certain pre conceived notions about the food but then, what else could I expect from the land of royalty that is known for having the best hands in the business in craft, whether pottery or cookery.
Preparing the finest of meals is something that comes naturally to Rajasthani folk, something that I realized while eating the grub cooked by Bainsala aunty. Most importantly, women from this part of India pride themselves on cooking the most mouth watering meals. Hence, it comes as no surprise that despite my mother nudging AuntyJi hard to tell her some recipes, that expression of reticence was made apparent. I reckon one has to be a descendent to be bestowed with that honour!
Rajasthani food has carried forward a noticeable tradition for centuries with the centre of attention being edible items good enough to be preserved for days. Since this desert land has never had its share of enough water, modern day Rajasthani meals are also prepared with the liquid contents being more of milk and clarified butter rather than aqua. Auntyji substituted tomatoes with mango powder and used Asafetida as a replacement for onions and garlic. Though at the outset I thought of them as some cheap replacements (Nobody knew the meaning of the word ‘recession’ back then, so you expected people to be a little generous.) that might taste awful, I was pleasantly surprised while taking the initial bites.
The quintessential Dal and Churma Bati, the most well known Rajasthani cuisine was on the offering apart from Mawa Kachori and Malpuas which were subsequently followed by multiple sweet dishes such as Lapsi, Ghevar and Rasogullas. I have never really been much of a foodie or a connoisseur of novel food items, but the very delight of being served so many delicious victuals got the better of me that day. During the meal, I did try to comprehend the conversation going on between the elders in crisp Rajasthani accent, something that categorically sounded like an alien dialect.
I am still amazed with the way these traditions have been retained over centuries though there have been some visible modifications because of changing times. Such were the ‘implications’ of that dinner rendezvous that I still remember Bainsala aunty and her ‘hukka’ smoking better half being at their generous best and being perfect mascots of rich Rajasthani culture and heritage.
Keep checking this space for more such trysts...
Preparing the finest of meals is something that comes naturally to Rajasthani folk, something that I realized while eating the grub cooked by Bainsala aunty. Most importantly, women from this part of India pride themselves on cooking the most mouth watering meals. Hence, it comes as no surprise that despite my mother nudging AuntyJi hard to tell her some recipes, that expression of reticence was made apparent. I reckon one has to be a descendent to be bestowed with that honour!
Rajasthani food has carried forward a noticeable tradition for centuries with the centre of attention being edible items good enough to be preserved for days. Since this desert land has never had its share of enough water, modern day Rajasthani meals are also prepared with the liquid contents being more of milk and clarified butter rather than aqua. Auntyji substituted tomatoes with mango powder and used Asafetida as a replacement for onions and garlic. Though at the outset I thought of them as some cheap replacements (Nobody knew the meaning of the word ‘recession’ back then, so you expected people to be a little generous.) that might taste awful, I was pleasantly surprised while taking the initial bites.
The quintessential Dal and Churma Bati, the most well known Rajasthani cuisine was on the offering apart from Mawa Kachori and Malpuas which were subsequently followed by multiple sweet dishes such as Lapsi, Ghevar and Rasogullas. I have never really been much of a foodie or a connoisseur of novel food items, but the very delight of being served so many delicious victuals got the better of me that day. During the meal, I did try to comprehend the conversation going on between the elders in crisp Rajasthani accent, something that categorically sounded like an alien dialect.
I am still amazed with the way these traditions have been retained over centuries though there have been some visible modifications because of changing times. Such were the ‘implications’ of that dinner rendezvous that I still remember Bainsala aunty and her ‘hukka’ smoking better half being at their generous best and being perfect mascots of rich Rajasthani culture and heritage.
Keep checking this space for more such trysts...
