Food of Bikaner

Food of Bikaner, as in other parts of Rajasthan, is prepared in such a way that it lasts for several days and this is what lends uniqueness to Rajasthani cuisine. A good portion of Rajasthan is desert land, which explains the fact that water is scarcely available and the availability of fresh vegetables is confined to specific places and certain specific times of the year. Also, food is cooked so as to utilize least amount of water. The chief ingredients for cooking Rajasthani dishes include milk, ghee, butter, spices and dried fruits. The cereals are used for making chapatis. Padads are a way of preserving food. Padads are made by crushing and processing pulses. They too can be preserved for a long time.

Bikaner Special Food

Bikaner is famous for its aloo bhujias. These are a type of fried potatoes, which are very tasty and high on calories. Aloo bhujias are popular throughout India and it is also sold in other states. Bikaner specializes in different types of sweets as well. Rasgullas and Sattus are mostly preferred by tourists.

Bikaner Sattu

The Bikaneri sattu is made from water, jaggery and barley and are seasoned with nuts and silver foil. This is a festive sweet in Bikaner. There is a tradition that during the Navaratri or 'Badi-Teej' festival, the wife breaks her fast by biting on to a Sattu sweet, offered by her husband.

The food of Bikaner is popular among the tourists, but those with an eye on calorie, must select the menu of Rajasthani cuisines or dishes carefully.