Rajasthani and Gujarati Flavours
Rajasthani & Gujarati Indian Flavours
The vegetarian cooking from Rajasthan & Gujarat is strongly influenced by the Jains. They come from the deserts of Rajasthan & Gujarat and are very strict vegetarians, in extreme cases brushing the ground before them and wearing face masks to avoid accidentally killing a fly. Some even avoid eating root vegetables as pulling a root will kill the plant. The basis of Jain cuisine is grains, seeds, nuts, and fruit and vegetables that ripen on the plant and can be picked without harming the plant. Jains also avoid garlic and onions, thought to inflame the passions.
BUT their cuisine is wonderfully rich with subtle spices delicately balanced with sweet jaggary. You will make spice mixes, a large thali with aloo hari matar tikki, tamarind chutney, squash ghughra, gobhi aloo sabji, mooli sabji, jain trevati dal & millet bread. For dessert, srikhand which is sumptuous rich sweet saffron cream.