Rajasthani cuisine is the cuisine of the rugged Rajasthan region in northwest India. The aridity of the region meant that wheat and millet were the staple grains instead of rice, along with lentils and pulses. Fresh green vegetables were relatively rare.
It is also known for its chaat (snacks) like bikaneri bhujia, mirchi bada and pyaaj (onion) kachori. Other famous dishes include Dal Baati, malaidar special lassi and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar.
Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, and others preferred a vegetarian diet.
According to a 2014 survey released by the registrar general of India, Rajasthan has 74.9% vegetarians, which makes it the most vegetarian state in India.