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Rajasthani cuisine, is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingredients in an arid region.

Food that could last for several days and could be eaten without heating was preferred.

Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri bhujiaMirchi bada and Pyaaj kachori.

Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar.

Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.

Rajasthan has 74.9% vegetarians, which makes it the most vegetarian state in India.



Dal Baati

A heavenly combination often served with a sweet dish of choorma, dal baati is a must-try when in Rajasthan. Dough made with semolina and flour is stuffed with a delicious filling of peas, dhania, garam masala, chilli powder, salt and amchoor along with jeera and heeng, and baked to perfection. A great dinner idea!

Bajre Ki Roti

A healthy and hearty bread made with pearl millet to serve with dry curries and sabzis for lunch and dinner.

Gatte ki sabzi

Cooked gram flour dumplings dipped in a spicy gravy of curd and a host of spices. Gatte ki sabzi is a scrumptious dish that can be served for lunch and dinner along with naan, roti or even rice.

Veg Jaipuri

A curry made with a variety of seasonal vegetables along with a pool of aromatic spices. On days when you don't feel like preparing a wholesome meal, you can try this recipe along with your usual chapati and papad as sides.

Rajasthani Kadhi With Tofu Palak Pakoda

 A Tantalising kadhi recipe served with jeera pulao is what a hearty meal should be! This traditional Rajasthani kadhi recipe from Elior India serves crispy tofu.

Mawa Kachori

A fried pastry filled with a delectable mixture of mawa and nuts that makes it a great festive sweet to relish. Dipped in sugar syrup, mawa (khoya) kachori is a popular dish in Jodhpur that is simply delicious.

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During the Yoga retreat we provide a healthy pure vegetarian menù, with  the flavours of Rajasthani food and recipes, following the principles of Ayurveda and Yoga.

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Indian cuisine boasts of a range of regional cuisines that offer delectable dishes for every palate. From bold and rich North Indian cuisine to light yet fulfilling South Indian cuisine, India has food for every appetite and palate. One Indian regional cuisine that boasts of royal tradition and rich culture through its food is the Rajasthani cuisine.

The desert-land of India, Rajasthan is also a land of warriors and a place of majestic forts, expansive golden deserts with a history of rich cultural heritage. Known to be the land of Rajputs, there is a heavy influence from the kitchens of the royal Rajputs in the delicacies of the cuisine. Most Rajasthani delights are high on spice quotient and packed with masalas while the desserts are sweet and delectable.

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There is a magnificent range of Rajasthani vegetarian dishes out there such as dal baati churma, gatte ki sabzi or mirchi vada, Rajasthani cuisine is particularly known for its tempting, fiery lal maas. From Kota's kachoris and Jodhpur's mirchi vadas for breakfast to gatte with bajra roti in main course and Alwar's popular milk cake, Rajasthani food isn't going to disappoint you.

To much surprise, sweets in Rajasthan are not meant for an after-meal affair. Instead they are served along with the main meal. So you can often spot malpuas of Pushkar or Jodhpur's mawa kachoris served along with gatte ki sabzi.

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At Devipur we offer a cuisine that is a blend of Rajasthani , Asian based on  Ayurveda principles.

“In Ayurveda, food is medicine”.

Ayurvedic cuisine aims at including all 6 tastes, called Rasas, in each meal to prevent cravings. These are sweet, sour, salty, bitter, pungent and astringent. Each Dosha should favor those tastes that bring greater balance to the constitution. Therefore all our dishes are categorized per Dosha.

An Ayurvedic diet can help address dosha imbalances and optimize health and well-being. 

Ayurveda is about living in harmony. Eating seasonally and locally, you not only get the most nourishment, but also rekindle your relationship to food and the environment.

Proper combination and selection of ingredients are a critical component of Ayurveda.

Ayurveda’s rules of the kitchen—such as avoiding cold, raw, processed or microwaved foods, not combining fruits with other foods, and making lunch the heaviest meal of the day—can run counter to the typical Western diet, but with time, Ayurvedic cooking can become intuitive.

Cooking with fresh, high-quality and ideally, organic ingredients is key. Food should be prepared soon after purchase and consumed soon after preparation to maximize flavors and nutrition.