Page 1 of 8
European Journal of Business &
Social Sciences
Available at https://ejbss.org/
ISSN: 2235-767X
Volume 07 Issue 05
May 2019
Available online: https://ejbss.org/ P a g e | 1846
The Essence of Nutraceutical Aspects in Culinary
Victuals of Rajasthan
Monika Rani
Research Scholar
Amity School of Hospitality
Amity University, Jaipur
Rajasthan, India
Dr. Shikha Sharma
Professor
Amity Business School
Amity University, Jaipur
Rajasthan, India
Abstract:
Rajasthan is one of the high temperature states in India in which the desert area is
quite huge. Still, the tourism in Rajasthan is very famous and attracts huge number
of local as well foreign tourists. Despite of the hot weather, the tourists come and
stay long in Rajasthan and local food is one of the prime reasons. In Rajasthani
Food, there are lots of nutritional aspects and that's why the nutraceutical factors
available in the local cuisine of Rajasthan. In this research manuscript, the different
flavors of Rajasthani food are presented with the nutraceutical points. In Rajasthan,
the nutrition is maintained a lot in the local cuisine so that the weather cannot be the
reason for the moving back and the tourists can be able to stay for the long time with
the taste and local flavor of Rajasthan.
Keywords: Culinary Tourism, Food Tourism, Food Tourism in India
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European Journal of Business &
Social Sciences
Available at https://ejbss.org/
ISSN: 2235-767X
Volume 07 Issue 05
May 2019
Available online: https://ejbss.org/ P a g e | 1847
Introduction:
Rajasthan is one of the key tourist destinations in India whereby the essence of local
flavors are quite prominent. Rajasthan is quite prominent for its local cuisine and
culinary based food that attracts enormous tourists from multiple locations. There
has been a basic extension in the proportion of voyagers setting out to the state in
latest three years. In 2017, 475.27 lacs guests came to Rajasthan which was a
ricochet of 10.50% from the prior year. In 2016, 430.09 lacs voyagers had come,
while a year sooner in 2015, 366.63 lacs guests had met up in Rajasthan (Updhyay,
Y., & Sharma, D. 2014).
Of these 475.27 lacs vacationers who went to the state in 2017, 16.10 lacs were
remote voyagers, while the remaining 459.17 lacs were Indian tourists. This figure
has also watched a ricochet in 2017 as in 2016, the proportion of outside explorers
taking off to the state was 15.14 lacs while in 2015 the number was 14.75 lacs.
Everything thought of it as might be said that outside guests are getting pulled in
towards Rajasthan and are examining undeniable shades and shows of the state
(Duttagupta, S. 2013).
Nutraceutical Facts in Rajasthan:
The term nutraceutical refers to the integration to pharmaceutical and standard food
perspectives (Atkin, D. 2013) whereby the local traditional add the nutrition in the
food on the basis of the weather (Lilley, J. 1996) and the environment conditions to
have good survival in the specific region (Sharma, Sanjay, 2012).
Page 3 of 8
European Journal of Business &
Social Sciences
Available at https://ejbss.org/
ISSN: 2235-767X
Volume 07 Issue 05
May 2019
Available online: https://ejbss.org/ P a g e | 1848
Figure 1: Ker Sangri with Huge Vitamins and Energy Values
As Rajasthan is one of the hot regions in India, there is need to have good quality of
food (Chand, M., & Patil, L. S. 2007) and to have the higher degree of nutrition
(Chand, M., & Patil, L. S. 2007).
The prime local dishes in Rajasthan with Nutraceutical Aspects include the following,
Laas Maas, Dal Bati Churma, Mohan Maas, Gatte Ki Khichri, Ker Sangri, Dil
Khushal, Boondo Raita, Badam Ka Halwa, Gatte Ka Pulao, Methi Bajra Poori,
Churma Laddoo, Mawa Kachori, Aam Ki Launji, Ghevar, Gujia, Pyaaz Kachori, Kalmi
Vada, Shahi Gatte, Balishahi, Beans ki Sabji, Gajar ki Sabji, Guwar fali ki saag,
Karela ki Sabji, Keri ki Sabji, Khaddi, Kicha ki Sabji, Kikoda ki Sabji, Makki ki raab,
Matar ki Sabji, Moranga ki Sabji and many others which are full in nutritions (Seal, P.
P., & Piramanayagam, S. 2018), (Meenakshi, J. V. 1996).
