Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine.
1:- Scarcity of water has led the cooking to be done mostly with the use of milk, buttermilk and ghee.
2:- Non availability of vegetables like tomatoes has lead to the usage of dried mango powder.
3:- Gram flour is a major ingredient used to make some of the delicacies like kadhi, gatte ki sabzi, pakodi.
4:- To combat its flatulent effects asafoetida is used to good effect.
5:- Powdered lentils are used to make mangodi, papad; bajra whereas corn is used in dishes like khichdi and rotis.
6:- Various chutneys made from locally available spices like turmeric, coriander, mint and garlic also form a part of their menu.
