Add just a tiny hint of rich non-vegetarian food in a typical Rajasthani cuisine and subtle influences of North India, and the rich and mouthwatering menu that you will get will be Jaisalmer's cuisine.
An amazing combination of eggplant and potatoes which make a delicious flavorful side dish when they cooked together with onion, tomatoes and spices.
A traditional dish of Jaisalmer which consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti.
Ker Sangri originated on the arid land of Rajasthan. Ker, a shrub berry and Sangri, a bean of a flowering tree called Khejari, come together to make this easy-to-prepare dish.
An extremely wholesome preparation, murgh-e-subz is made by cooking boneless strips of chicken with vegetables and local spices.
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