Chittorgarh is a historical city in Rajasthan, boasting stories of Rajputana bravery, pride, and passion. Tales of courage and sacrifice reverberate throughout the city, and the Chittorgarh Fort looks over like a guardian angel. The imposing structure stands at a 180-metre-high hill and is spread over an area of 700 acres. The three violent attacks on it are a major part of Indian history. It’s safe to say that, despite everything, Chittorgarh has withstood the test of time with resilience and grace.. Today, it invites hordes of travellers every year, who remain in awe of the very fort that has had a tumultuous past and yet stands tall. So, when you’re in Chittorgarh, be sure to try these five dishes for a truly wholesome experience..
5 Top Food Dishes To Try in Chittorgarh
Chittorgarh has a strong presence of the Rajputs, so their platter of food dishes is also rich in aromatic spices, vegetables, meat, and other kinds of ingredients. Here are the 5 top food dishes you must try in the city:
1) Daal Baati Churma (Veg)
A quintessential Rajasthan cuisine, daal bati churma mixes dal (lentils) and baati (hard wheat rolls). The lentils include tuvaar dal, chana daal, mung dal, moth dal, or urad dal. Meanwhile, baati is a hard bread that is made up of wheat flour, aka aata. To make the “daal”, the cook soaks the lentils/pulses for a few hours and then makes them in a frying pan after adding vegetable oil, seasonings, green chilli, garlic, and some spices like asafoetida, red chilli, turmeric, coriander, and ginger. Churma, on the other hand, is a sweet, coarsely ground dish made of wheat flour, millet flour, or semolina. The combination of the three main ingredients makes this dish stand out every single time.
2) Lal Maas (Non-veg)
The name Laal Maas is because of the fiery red colour of the dish. It’s a mutton curry, again a signature Rajasthan item, made with a sauce of yoghurt, ample amount of garlic and hot spices such as red Mathania chillies. It's extremely spicy and is said to be not suitable for the faint-hearted or for those who cannot stand even an ounce of chilly. The gravy is usually thick, making the dish most suitable to be had with chapatis.
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3) Mohan Maas (Non-veg)
Mohan Maas is apparently the female version of Laal Maas. The folklore goes that Laal Maas, being so spicy and hot, was served only to men in Rajasthan. That’s how Mohan Maas came into being. Subtle, creamy, and whitish, Mohan Maas sits well with your tongue, oesophagus, and stomach, unlike Laal Maas, which feels like fire trickling down its way. Cooked slowly, this Rajwadi cuisine is made in a gravy of milk/curd, dry fruits, and herbs.
4) Gatte ki Khichdi (Veg)
Gatte ki Khichdi or Ram Khichdi is a flavourful rice dish made with besan or chickpea flour dumplings and dal. Plain curd or kadhi can be an accompaniment. To make this, one needs to prepare gattas made from besan and then mix them in daal and rice, with the required amount of spices and components like cumin seeds, mustard seeds, cloves, peppers, red chilies, and asafoetida thrown in, and you have your khichdi ready.
5) Ker Sangri (Veg)
Having a connection to the Thar desert, Ker Sangri is made from dried ker berries and sangri beans. The berries and beans used in this traditional Rajasthani dish are dried in the sun first and then rehydrated for cooking. Known for its unique, tangy, and savoury flavor, Ker Sangri is considered to be one of the healthiest dishes of the state.
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