July 13, 2024


Art Is Experience

Rajasthani Food Culture in Udaipur – The City of Lakes

Rajasthani Food Culture in Udaipur – The City of Lakes

Udaipur is one of the most scenic and beautiful cities in the entire country. Many a times it is referred to as the “Venice of the East” due to the presence of so many water bodies in and around the city.

The city was the former capital of the Rajput state of Mewar and was set up by Raja Udai Singh who belonged to the Sisodia clan. The rulers of Mewar were the only ones who refused to accept the supremacy of the Mughal rule and were constantly at war with them. The city of Udaipur was set up in 1568 after Chittorgarh was annexed by Emperor Akbar.

The city has many lakes and palaces spread across. Udai Sagar Lake, Lake Pichola, Fateh Sagar Lake and Swaroop Sagar Lake are some of the most renowned lakes in the city, some of which are dotted with palaces on top of their islands. The palaces showcase the grandeur and the rich art and cultural heritage of the Royal Rajputs.

The Lake Palace is a living example of the grandiose and artistic bend of the Sisodia kings and is located on the entire island of Lake Pichola. Many of the palaces have now been converted into heritage hotels and provide the traditional comfort and services in true royal Rajasthani style.

One of the most wonderful aspects of this Lake City is the true Rajasthani cuisine which is served across the various restaurants in the town. Cooking was a serious art in the royal kitchens of the Rajput states. There is a strong influence of Vaishnavism and Jainism on the food culture of Udaipur. Hence there is a multiple variety of vegetarian food.

Udaipur is famous for true vegetarian fare like Daal-Bati-Churma, Gatte ki Sabzi, Mirchi Bada, Kachori and sweet like Dil Jaani. The meals consist of dishes prepared from lentils, vegetables and a variety of spices.

The cuisine of any place is deeply impacted by the way of living of the people there. Rajasthani cooking has a deep impact of the war-like lifestyle of its inhabitants and the limited resources available there. Such foods were developed which would require the minimum use of water and could be stored over a longer period. The most significant thing was that it could be consumed without heating it.