Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. The spice content is on the higher side, even by Indian standards. Rajasthanis also relish ghee which is an integral part of many of the preparations. The most famous dish would probably be dal-bati, which are spicy lentils with baked balls of wheat with lots of ghee. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan. Besan-chakki is very popular sweet dish made of gram flour. Corn is a used in a lot of preparations both spicy and sweet. A popular sweet dish made of corn and milk is jhajariya. Sweet dishes are never referred to as deserts in Rajasthan, because unlike deserts which are had after the meal, rajasthani sweets are had before the meal, with the meal and after the meal! And typically there is no rationing. In fact guests are force fed with lot of affection, also termed manuhar or manvar. It is considered extremely rude to just lay the food on the table and expect guests to serve themselves.