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 breads. eZee Technosys is the developer of
software called eZee Foodie
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 savouries - 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
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 Pathara, Khaman
Dhokla, and Khandvi.
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 favourites include debras
made with wheat flour mixed with spinach, green chillies, 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 flavour.
Phafda, an omum flavoured
assorted flour puri is another
Kutchi cuisine is
relatively simple. It consists of Khichdi, the main dish eaten
with Kadhi - a savoury
curry made of yoghurt. Some common dishes include
Khaman Dhokla, a salty
steamed cake, Doodhpak,
a sweet, thickened milk confectionery and Shrikhand, dessert made of
yoghurt, flavoured with saffron, cardamom, nuts
and candied fruit which is eaten with hot, fluffy
|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.
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