Indeed the place is known for their variety of vegetarian food styles. Whether you talk of Lapsi which is wheat porridge or the ‘bhujia-roti’ combination, you have something to stuff in your mouth without any sort of hesitation. If you wish to learn about the taste of Rajasthan and its vivid culture which is reflected in the dishes, read the book on Rajasthan Cuisin by Maharani Gayatri Devi.

Rajasthani food is mostly known for the cooking in Royal Kitchens. Food here is a serious business because of the tourists flooding the state almost all the year round. The cooking here has its unique flavor and they use the simplest ingredients in them. Gram flour is widely used in some delicacies like Pakoda, Ghatta ki Sabji, Khata and others. They use bajra and corn to make bread (rotis). The place is also known for Khichri a particular dish prepared by ingredients like – rice, vegetables, ginger, spices, and some amount of butter. Rajasthan is also known for richly snacks like – ‘Daal-Moth’, Papad, Chips and Bhujia.

Here are few things which you always find in Rajasthan:

Lassi

This is natural yoghurt which is churned to remove the butter and make Lassi (buttermilk) a cool beverage served in summer.

Rajasthani Dal-Bati-Churma

This is a common food of Rajasthani people. Daal-Bati is cooked lentils and roasted balls of dough which is accompanies by pickle berries cooked in different methods. The Churma is a sweet dish made of jaggery or sugar in ghee. For taste and variety some ingredients like coconut, khoya and resins are also used.

Frying Puris and Chola

This is also a Punjabi favorite snack. Grams are soaked in water and later on cooked to a delicious stuffy recipe called chola masala which is served with fried white thin breads that puff like balloons when they are put on hot boiling oil in big pans.

The other common things which you would be able to taste in Rajasthan are – sweets having some spicy flavors, jalebis, mithais, faldas and glass of milk served with thick cream.

It is often repeated that breakfast is the most important meal of the day. A hearty breakfast is the secret to glowing looks and bountiful energy throughout the day. Yet, so many children and office –goers still leave home without it and weight watchers still feel they can miss out breakfast. Many say, they are not hungry in the morning.

Even if you do not recognize hunger, the body does give out signals that it is low on fuel, getting near to ground level. Studies of school children aged nine to eleven shows that those who skipped breakfast have a slower reaction time and more muscle fatigue, low energy levels in school sports. Their average scores are lower on written tests, compared to breakfast eaters. They may look indolent and sluggish to the teacher in comparison to their other classmates who had proper breakfast because they haven’t had the protein that really wakes up the brain.

Office goers who pass over breakfast are usually big consumers of office tea and coffee-a means of staying alert and suppressing hunger. Adult breakfast –skippers may have trouble concentrating on work ,keeping themselves focused on their job task thereby showing lower work output on their job front. They are also likely to be petulant, gouchy and impatient and annoyed at work which can be easily visible through their working styles and patterns even if given a loose view, along with clock watching frequently for lunch hour.

After an overnight fast, the blood sugar level drops. Strangely it needs protein not sugar to build it up again. Fatigue, anxiety, forgetfulness, confusion-all these have been linked to low blood sugar levels, usually caused by hunger. Some nutrients like protein and calcium are better absorbed if they are taken in small quantities; several times a day .best is a good breakfast with protein for alertness and carbohydrates for action. Small amounts of fat and sugar are all right but just enough to tempt the appetite. So before stepping out always remembers that a packed lunch and a big dinner cannot make up for nutrition missed in the morning.