Generally, Rajasthani curries are a brilliant red but they are not as spicy as they look. Most Rajasthani cuisine uses pure ghee (clarified butter) as the medium of cooking. A favorite sweet dish called lapsi is prepared with broken wheat (dalia) sauteed in ghee and sweetened.

Perhaps the best-known Rajasthani food is the combination of dal, bati and churma(dal is lentils;bati is baked wheat ball; and churma is powdered sweetened cereal), but for the adventurous traveler, willing to experiment, there is a lot of variety available.