Rajasthan, the land of Maharajas, is known throghout Indian and the world for its rich culture. But what makes the state unique and famous is its exquisite cuisine. Rajasthanis love their food culture and it
Rajasthan, the land of Maharajas, is known throghout Indian and the world for its rich culture. But what makes the state unique and famous is its exquisite cuisine. Rajasthanis love their food culture and it is evident in their preparations. Dal Bati Churma and Laal Maas, for example, are the most famous dishes from the state, so let’s learn more about these must-have dishes.
Laal maas is a traditional and very special meat curry from Rajasthan, India. According to an old legend, this recipe came into existence when a king from Mawar refused to eat deer meat that was prepared with nothing but only yogurt and garlic, which consequently did not get rid of the strong gamy odor.
This authentic and spicy meat dish is usually prepared in a sauce of yogurt and hot spices such as the red Mathania chilies. This dish is typically very hot and rich in garlic, the gravy may be thick or liquid and the meat curry is either eaten with chapatis made out of wheat (usually eaten in summers) or with bajra (a millet grown in Rajasthan and eaten during the winter months).
Out of the many iconic dishes of Rajasthan, Laal maas is a very tricky dish. The mandatory ingredient of the dish is the red spice (laal mirch) which gives the red color to the gravy. The beauty of Laal maas is that the dark red color is to be achieved only and only by red chili and tomato is a strict NO in the recipe.
Usually, you will find this red meat curry in mostly every non-veg restaurant. On the other hand, since the method of preparation for the Laal maas is so intricate and delicate, very very few restaurants ultimately end up serving authentic Jodhpuri Laal maas.
According to some, the best quality Laal mass is available at Bazzar Restaurant of Hotel Zone By The Park. The ambiance of the restaurant is very good, preparation can be watched from the live kitchen and the look of the outside gives you a feeling that you are sitting in a restaurant situated in some hill station.
Reviews of People Who Had Laal Maas for the First Time:
“Laal maas is the signature dish.Gatte ki sabzi was also good.Hospitality was great.Small cozy place with nice ambience.You will find it on trip advisor and google maps.” –From Prateek
“The authentic Rajasthani food met as per our expectation.laal maans was very nice spicy….amrapali chicken with mustard seeds was mild and juicy,well cooked..must try…malpua with rabdi is good..sitting arrangement is comfortable..low sitting…service persons are well behaved and polite.” –From V
“We ordered for laal maans here and quite liked it. Though the food is a bit oily and spicy here, but it has a great taste to it. I guess you should try their slow cooked non veg food for which one needs to place an order beforehand.” –From N
“We had a sumptuous lunch here at this restaurant. Flavour of each dish was sooo good. The laal maas was tasty but a bit spicy but that was expected and we were asked about the spice level before hand. The ambience is also cool. However, please note that the restaurant is closed on Monday afternoons.” –From I
Dal Baati Churma
Just like how the Laal maas is popular in Rajasthan, so is the Dal Baati Churma!
Wherever you are in Rajasthan, you will find Dal Baati Churma literally everywhere. Baati, which is one of the famous dishes of Rajasthan, is made from coarse wheat flour. This amazing dish is usually eaten at lunch or dinner time.
The taste of eating dal baati churma is further enhanced when you soak the baatis in ghee and eat it with charm.
Reviews of People Who Had Dal Baati Churma for the First Time:
“A must visit place during your visit to Udaipur. Authentic Dal Baati and Churma. Neat and clean place though don’t get scared seeing it empty. Delicious food served with lot of love.” –From Parasha
“If you are interested in having the most authentic dal baati churma in Udaipur, you should have it at Krishna dining hall.” –From Keya