Gujarati Cuisine

  Gujarati cuisine is unlike any other Indian cuisine. Almost strictly vegetarian, it is traditionally served on silver platters to the accompaniment of rice and a variety of wheat bread.

 

            Even though the state of Gujarat has absorbed many foreign influences over the years, the basic tastes in food have remained the same. There are few people who do not relish Gujarati savories - crisp spicy fried farsans, which can be bought in wayside stalls. The famous Gujarati thali served at weddings consists of farsans, sweetmeats, and a variety of sweet and sour chutneys and pickles. This harmony is derived from the mixing of the sweet with the salty is what makes the cooking of this state different from the rest. Geographically Gujarat can be divided into four regions and because of the climactic differences; there are slight variations in eating habits and modes of preparation.

 

Rice Flour and Rawa Dhokala

 

NORTH GUJARAT 

 

        This region is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney, and raita. Food is usually non-spicy and oil is used sparingly. Farsans are of various varieties such as Patara, Khaman Dhokla, and Khandvi.

 

 

KATHIAWAD

 

        It is surprising to know that Saurashtra with its vast stretches of dry earth has sugarcane, wheat, millet, peanuts, and sesame native to this region. Hence pulses dominate Kathiawari food and sweetmeats made of gur (jaggery). This region has a delicious variety of pickles.

 

        Kathiawari favorites include debras made with wheat flour mixed with spinach, green chilies, a dollop of yogurt, and a pinch of salt and sugar, these are eaten with Chhundo (a hot and sweet shredded mango pickle) Yet another specialty of this region is Methia Masala, a dry powder made from fenugreek seeds, chilly powder, and salt. This is liberally sprinkled over raw vegetables and salads and gives the food an especially piquant flavor.

 

 

KUTCH

 

       Kutchi cuisine is relatively simple. It consists of Khichdi, the main dish eaten with Kadhi - a savory curry made of yogurt. Some common dishes include Khaman Dhokla- a salty steamed cake, Doodhpak- a sweet, thickened milk confectionery, and Shrikhand- a dessert made of yogurt, flavored with saffron, cardamom, nuts, and candied fruit which is eaten with hot, fluffy pooris.

 

 

SOUTH GUJARAT

 

        In comparison to the dry region of Saurashtra, Southern Gujarat is blessed with plenty of rainfall. Green vegetables and plenty of fruit, therefore, dominate Surati food. 

 

        There are no elaborate preparations made, no expensive ingredients used, and yet the food in its utter simplicity tastes exotically different. 

 

        Popular items include a delicious vegetable concoction called Undhyoo and Paunk, a tangy delicacy. 

 

        Surat is also famous for its bakery items like the nankhatais, gharis, and the saglu baglu mithai, which are easily available in the city's bakeries and confectionery shops.