Gujarati cuisine is the cuisine of theIndian state ofGujarat.The typicalGujarati thali consists ofrotli,dal orcurry,rice, andshaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). Thethali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong.North Gujarat,Kathiawad,Kachchh,Central Gujarat andSouth Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy commonly.
Despite easy access to plentifulseafood due to a long coastline, Gujarat is primarily a vegetarian state. Many communities such as Koli Patel, Ghanchi, Muslim communities and Parsis, however, do include seafood, chicken and mutton in their diet.[1][2][3]
Staples include homemadekhichdi (rice andlentils orrice andmung beans),chaas (buttermilk), andpickles as side. Main dishes are based on steam cooked vegetables with different spices anddals that are added to avaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients.Salt,sugar,lemon,lime, andtomatoes are used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade. It is common to add a littlesugar orjaggery to some of the vegetable dishes anddal, which adds sweetness to the often savory and spicy dishes.
Gujarati Thali, a variety filled traditional dish served in Gujarat
The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example,Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season.Garam masala and its constituent spices are used less in summer. Regular fasting, with diets limited tomilk,dried fruits, andnuts, is commonplace.
Gujaratis are predominantly vegetarians,[4] even though pockets of the state consume chicken, eggs and fish.
Flat bread prepared withBajra has nutritional value similar to other foods based on flours.[5] Common meals in villages nearSaurashtra during the cold winters consists of thickrotis, called "rotla" made of bajra flour (pearl millet flour) and "bhakri" made ofwheat flour, garlicchutney,onion, andchaas.
Sweets (desserts) served as part of athali are typically made frommilk,sugar, andnuts. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or atDiwali.[citation needed]
Gujarati cuisine is also distinctive in its wide variety offarsan — side dishes that complement the main meal and are served alongside it. Somefarsan are eaten as snacks or light meals by themselves.
Gujaratis will often refer todal-bhat-rotli-saak as their everyday meal. For special occasions, this basic quartet is supplemented with additionalshaak, sweet dishes, andfarsan. A festive Gujaratithali often contain over a dozen items. Dietary rules restrict the permissible combination of dishes.[citation needed] For example, ifkadhi is to be served, then a lentil preparation such aschutti dal,vaal, ormug ni dal will also be included. The sweet dish accompanyingkadhi will likely be milk or yogurt–based, likedoodhpak orshrikhand. However, a yogurt-basedraita would not be served with such a meal. Festive meals based ondal will typically have a wheat-based sweet dish likelapsi orladoo as the sweet accompaniment. Many Gujarati families make and consumemoong dal in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods.
Gujarati thali is sometimes seen as being "no-frills"[6] even though it can be elaborate. India's current prime minister, Narendra Modi has often arranged Gujarati food for his special overseas guests likeShinzo Abe[7] or Portuguese Prime MinisterAntónio Costa.[8] Modi himself has been said to prefer Khichdi,[9] even when visiting overseas,[10] something that opposing politicians sometimes mocked.[citation needed]
In coastal Gujarat, theKharwa community has developed a cuisine consisting of fresh and dried fish. Common seafood arepomfrets,khandwas,gedadas,surmai,prawns,crabs,lobster, andnarsinga (calamari).
Gujarati cuisine varies in flavour and other aspects from region to region. One can notice that food from Surat, Kutch,Kathiawad and North Gujarat are the most distinct ones. Tastes also differ according to family preferences. Most popular Gujarati dishes have a sweet taste, as traditionally, sugar or jaggery is added to most Gujarati food items, like vegetables and dal. Additionally, Gujarati food is cooked in unique ways, with some dishes being stir-fried while others are steam cooked, with vegetables and spices or dal being boiled and later vaghar/chaunk (fried spices) being added to it to enhance the flavour.[11]
kachori: Deep fried, crispy and round shape soft small chapati type which often made with rice flour and all purpose flour.Mostly it is filled with some delicious materials.
Undhiyu: A mixed vegetablecasserole that is traditionally cooked upside down underground in earthen pots fired from above. This dish is usually made of the vegetables that are available on theSouth Gujarat coastline during the winter season, including (amongst others)green beans, unripebanana,muthia, andpurple yam. These are cooked in a spicycurry that sometimes includescoconut.Surti Undhiyu is a variant that is served withpuri at weddings and banquets. Again it is a mixed vegetable casserole, made with redlentils and seasoned with spices, gratedcoconut, andpalm sugar in a mild sauce. It is garnished with choppedpeanuts and toasted gratedcoconut, and served withrice orroti. This dish is very popular all over Gujarat, and most Gujarati families eat it at least once a year onMakar Sankranti.
Umbadiyu: a seasonal(winter) delicacy from South Gujarat (especially from Valsad District), made with Green beans, purple yam, potatoes(stuffed chutney of green chilly, green coriander chutney and peanut), egg plant(stuffed) and sweet potato and local plants herbs for fragrance and earthiness all the ingredients are put in earthen pot upside down in fire
Media related toCuisine of Gujarat at Wikimedia Commons
