This book is based on the research conducted on the culinary heritage of Rajasthan. I am grateful to almighty for giving me strength to carry out such important and sensitive study. I would like to thank my family members and my friends who encouraged me to start this research and believed in the work I have been doing. With all my heart and love I dedicate this book to my Father who must be very happy seeing me from heaven. It was my parent’s desire and inspiration that I publish this book.
I am sincerely grateful to Her Highness Siddhi Kumari (now MLA Bikaner) for giving her valuable inputs on the royal kitchen of Bikaner. It was due to her wonderful insights I was able to know the difference between rural kitchen and Royal kitchen. I would like to extend my heartfelt thanks to Dr. Lalit K Panwar (former Tourism Secretary, Govt. of India) for being a constant guide in various aspects of my research. I am also thankful to Chef Akshraj Jodha (ITC Hotels) for his valuable inputs and support during my research. As this topic is a part of my PhD thesis, I would extend my sincere thanks to Dr. Durgesh Batra. He has not been only my guide but a great friend. In profession I am grateful to MasterChef Rajasthan
1. INTRODUCTION
• Medieval Period, 1201 – 1707
• Modern Period, 1707 – 1947
• Post-Independence
• Geography
• Districts of Rajasthan
• Tourism in Rajasthan
• Tourist Destinations in Rajasthan
• Types of Tourism in Rajasthan
2. CULINARY HERITAGE OF RAJASTHAN
3. CHALLENGES AND IMPLICATIONS OF CULINARY TOURISM IN RAJASTHAN
• Sustainability Issues
• Interview of Chef Akshraj Jodha
• Potha of Hari Mirch (Green Chili)
• Interview of Maharaj Kumar Sahib Lakshyaraj Singh Ji Mewar
• Interview of Dr. Lalit K. Pawar
• Interview of Hh Sidhi Kumari Ji (Bikaner)
• Interview of Chef Anurag Srivastava (Director Culinary Ananata Group of Hotels)
• Finding of the Book
4. RECIPES: RURAL KITCHEN TO ROYAL KITCHEN
• AANT KE KEBAB
• KHAD KHARGOSH
• BAJAR MINDHA
• BANJARA MANS
• MURGH KA MOKAL
• MAKKI KA SOYTA
• TIL KA MAANS
• JUNGLI MANS
• LAAL MAANS
• MAANS KE SOOLEY
• MAANS KI KADHI
• HARI MIRCH KA MASS
• MAACHLI JAISAMANDI
• KEEMA BAATI
• RAJASTHANI MUTTON KEEMA SAMOSA
• RAJASTHANI SAFED MASS
• PHOG KA RAITA.
• RAJASTHANI KANJI VADA
• BAWALIYE KI SABJI
• PANCHMELA KO SAAG
• PHALI, KACHRI KO SAAG
• PHALI, DOKLI KO SAAG
• GWARPATHA, METHI RO SAAG
• PHOPHALIA RO SAAG
• AMROOD KI SABJI
• CHAKKI KI SABJI OR ATE KI SABJI
• DAKH DANAMETHI KA ACHAR
• MAKKI KA DHOKLA WITH SPICY MOONG DAL
• MAKKA KI MAHERI
• THAR KA PULAO
• JODHPURI KABULI
• KHOBBA BATTIA
• METHI BAJRA POORI
• BEJED KI ROTI
• BINA PANI KE ROTI OR MISHRI ROTI
• PITOR KI SABZI
• RABODI SIMLA MIRCH KI SABZI
• RAJASTHANI KUNDA (TERATI PAL)
• RAJASTHANI NAMKEEN OLIYA
• LAPSSI
• BAJRA KA HALWA
• DOODH KE SAMOSE WITH RABDI
• KUMATIYA KA HALWA
• LEHSUNI KHEER
• MAKKI KA JHAJHARIYA
Chef (Dr.) Saurabh Sharma
Dr. Chef Saurabh belongs to Ladnun, a small town in District Nagaur of Rajasthan. He is companionate towards cooking and promoting it to the world that is why he himself did his Post-Doctoral Research on the
“FORGOTTEN RECIPES OF RAJASTHAN” with _the "Culinary Heritage of Rajasthan and its Impact on Rajasthan Tourism & economy, Sustainability Issues, Challenges and Implications". His key area of focus has
always been to do something for reviving the forgotten recipes of Rajasthan. Due to his constant and striving
hard work Dr. Chef Saurabh Sharma has become an integral part of many National / International Chef's associations. He has also successfully achieved a world record in making the largest and heaviest “Lasagne”
recorded in INDIA BOOK OF RECORDS. He has worked for many media house like ZEE TV, ETV, DOORDHARSHAN, IBA NEWS, for on-air television cookery shows. He is known as a passionate trainer and
facilitator who has been a mentor to many competent Chefs who are currently working all over the globe. Dr.
Chef Saurabh carries within him an inner drive and a passion for sharing his wisdom and knowledge about the Hospitality Industry with more than 13 years of experience in the Food and Education Industry. Due to his high ability to work in a targeted and solution-oriented way he has worked with many celebrity chefs.
Subject Covers:-
• INTRODUCTION
• CULINARY HERITAGE OF RAJASTHAN
• CHALLENGES AND IMPLICATIONS OF CULINARY TOURISM IN RAJASTHAN
• RECIPES: RURAL KITCHEN TO ROYAL KITCHEN
This Book Useful for the students of :-
MBA, BBA, B.COM, MMM & so on related courses of management & Commerce
ALL RELATED MANAGEMENT COMMERCE STREAMS
