Rajasthani Laal Maas
Photo credit: Maunika Gowardhan

The history of the Indian state of Rajasthan — ‘Land of Kings’ — is about 5000 years old. It’s home to UNESCO World Heritage Sites such as Keoladeo National ParkJantar Mantar, an astronomical observation site built in the early 18th century, several forts — Kumbhalgarh Fort, also known as the Great Wall of India, Chittorgarh Fort, Ranthambore Fort, Amber Fort, Jaisalmer Fort, Gagron Fort — and was once part of the Indus Valley Civilization.

Many of Rajasthan’s cities are color coordinated. Its capital, Jaipur — founded by the king Sawai Jai Singh II in 1727 — is also known as the “Pink City” on account of the pink color that was used to coat the buildings of the walled city, as a mark of respect for the visit of the Prince of Wales in 1876. Its second largest city, Jodhpur, is known as the Blue City due to the bright blue painted houses that surround the hill on which the Mehrangarh fort sits. The white city, Udaipur, is a famous location for Bollywood and Hollywood films.

Usually spicy, “Rajasthani food was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in the region. Food that could last for several days and could be eaten without heating were preferable. 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 Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from Jodhpur, Alwar Ka Mawa, Malpauas from Pushkar and Rassgollas from Bikaner, Paniya and Gheriya from Mewar”, Wikipedia cites.

Laal Maas is a slow cooked hunter style meat dish with rustic flavors, chilli heat, garlic, and cooked in whole spices. Serve this lamb curry warm with chapattis or rice and some cooling raita and salad on the side.

Learn to make your own Laal Maas with Maunika Gowardhan.

Related posts: