Cooked vegetables, heavy sauces, flatbreads, and most of all, spices dominate the cuisine in northern India, where arid conditions have dictated cooking practices for centuries. Baati is the most common type of bread in Rajasthan, often served with dal (lentil curry), and while meat is not traditionally a large part of the diet in this region, stewed beef, goat, and boar are now common ingredients in curries, laal maas being the most popular in Rajasthan. Saffron rice and raita, a refreshing yogurt sauce, are usually served with the meal and help to balance the spiciness of many dishes. For dessert, try the doughnut-like balushahi or a guija, a sweet fried dumpling filled with nuts and coconut.
