Food
Pearl millet is the staple food of Rajasthan. The principal meal for the village family consists of dinner, when freshly baked bread and porridge is served with a yoghurt curry called curry, and with vegetables that may consist of dried beans, or, now, increasingly, fresh produce that is grown and transported from neighbouring states. For most families, breakfast is a glass of hot tea gulped down with stale bread, and lunch is a frugal meal of unleavened bread known as sogra eaten with a spicy chutney of chillies and garlic.The Gurjars and Jats are vegetarians mostly. Rajputs and some worker classes are not vegetarians. In the villages they rear hens for chicken meat. However, most meals are vegetarian, and although they eat meat, the Rajputs do not consume it regularly. In the old days, game would be hunted, and the spoils shared with families in the village. With the ban on hunting, meat now comes from goats raised in the communities, but they are slaughtered only for special occasions like marriages, festivals and celebrations.
Read more about this topic: Dhani And Villages
Famous quotes containing the word food:
“The urge for Chinese food is always unpredictable: famous for no occasion, standard fare for no holiday, and the constant as to demand is either whim, the needy plebiscite of instantly famished drunks, or pregnancy.”
—Alexander Theroux (b. 1940)
“It is the mark of a mean, vulgar and ignoble spirit to dwell on the thought of food before meal times or worse to dwell on it afterwards, to discuss it and wallow in the remembered pleasures of every mouthful. Those whose minds dwell before dinner on the spit, and after on the dishes, are fit only to be scullions.”
—Francis De Sales, Saint (15671622)
“Eclecticism is the degree zero of contemporary general culture: one listens to reggae, watches a western, eats McDonalds food for lunch and local cuisine for dinner, wears Paris perfume in Tokyo and retro clothes in Hong Kong; knowledge is a matter for TV games. It is easy to find a public for eclectic works.”
—Jean François Lyotard (b. 1924)