Gujarati cuisine is the cuisine of the

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

state of

Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...

. The typical '' Gujarati thali'' consists of ''

rotli Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives ...

'', ''

dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

'' or ''

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

'',

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, and ''shaak'' (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The ''thali'' 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, doodh pak 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 North Gujarat (), the Northern part of Indian state of Gujarat includes the districts of Gandhinagar, Banaskantha, Sabarkantha, Aravalli, Mehsana, and Patan. North Gujarat is dominant in the dairy industry. Currently, the water table of th ...

Kathiawad Kathiawar () is a peninsula, near the far north of India's west coast, of about bordering the Arabian Sea. It is bounded by the Gulf of Kutch in the northwest and by the Gulf of Khambhat (Gulf of Cambay) in the east. In the northeast, it i ...

, Kachchh,

Central Gujarat Central Gujarat is region which is geographically located in center of Gujarat in India. It includes following districts: *Vadodara * Mahisagar * Anand (called Charotar) *Kheda *Panchmahal *Dahod Dahod is a city on the banks of the Dudh ...

and South 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 plentiful seafood, Gujarat is primarily a vegetarian state. Many communities such as Koli Patel, Ghanchi, Muslim communities and Parsi, however, do include seafood, chicken and mutton in their diet.

Staple foods

Staples include homemade ''

khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils ('' dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

'' (

and

lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...

and

mung beans The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

), ''

chaas Chaas ( gu:છાશ ''chhash'', hi:छाछ ''chhachh'') is a curd-based drink popular across the Indian subcontinent. In Rajasthani it is called ''ghol,'' in Odia it is called ''Ghol/Chaash,'' ''moru'' in Tamil and Malayalam, ''taak'' in M ...

'' (

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

), and

pickles Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in ...

as side. Main dishes are based on steam cooked vegetables with different spices and '' dals'' that are added to a '' vaghar'', which is a mixture of spices heated in oil that varies depending on the main ingredients.

Salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

, sugar,

lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

lime Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany ...

, and

tomatoes The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

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 little sugar or jaggery to some of the vegetable dishes and ''

'', which enhances the slightly bland taste of the vegetables. The Gujarati Thali

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 Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

'' and its constituent spices are used less in summer. Regular fasting, with diets limited to

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

dried fruit Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to th ...

s, and nuts, is commonplace. In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes. There are many chefs who have come up with fusions of Western and Gujarati food. Gujaratis are predominantly vegetarians, even though pockets of the state consume chicken, eggs and fish. Flat bread prepared with Bajra has nutritional value similar to other foods based on flours. Common meals in villages near Saurashtra during the cold winters consists of thick

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trini ...

s, called "rotla" made of bajra flour (pearl millet flour) and "

bhakri Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft ...

" made of

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...

, garlic

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

, and ''

''. Sweets (desserts) served as part of a ''

thali Thali (meaning "plate"), Bhojanam (meaning "full meal") or Chakluk is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various d ...

'' are typically made from

, sugar, and nuts. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at Diwali. Gujarati cuisine is also distinctive in its wide variety of ''

farsan Farsan ( fa, فارسان, also Romanized as Fārsān; also known as Fārsā, Fārsīān, and Farsūn) is a city in the Central District of Farsan County, Chaharmahal and Bakhtiari province, Iran Iran, officially the Isla ...

'' — side dishes that complement the main meal and are served alongside it. Some ''

'' are eaten as snacks or light meals by themselves. Gujaratis will often refer to '' dal-bhat-

-saak'' as their everyday meal. For special occasions, this basic quartet is supplemented with additional ''shaak'', sweet dishes, and ''

''. A festive Gujarati ''

'' often contain over a dozen items. Dietary rules restrict the permissible combination of dishes. For example, if ''

kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

'' is to be served, then a lentil preparation such as ''chutti dal'', ''vaal'', or '' mug ni dal'' will also be included. The sweet dish accompanying ''

'' will likely be milk or yogurt–based, like '' doodhpak'' or ''

shrikhand Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a '' thali'' (platter) or with '' puris'' (puffed deep-fried whole wheat bread). It is a traditional dessert in Gujarati and Mar ...

''. However, a yogurt-based ''

raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

'' would not be served with such a meal. Festive meals based on ''

'' will typically have a wheat-based sweet dish like '' lapsi'' or ''

ladoo ''Laddu'' or ''laddoo'' (; ms, kuih laddu; id, kue laddu) is a spherical sweet originating from India and spread through the Indian subcontinent and the Malay world. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar or j ...

'' as the sweet accompaniment. Many Gujarati families make and consume '' moong dal'' in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods. In coastal Gujarat, the '' Kharwa'' community has developed a cuisine consisting of fresh and dried fish. Common seafood are

pomfret Pomfrets are perciform fishes belonging to the family Bramidae. The family currently includes 20 species across seven genera. Several species are important food sources for humans, especially ''Brama brama'' in South Asia. The earlier form of ...

s, , , ,

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...

s, crabs, lobster. and (

calamari Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.'' Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the ...

). Gujarati thali is sometimes seen as being "no-frills" even though it can be elaborate. India's current prime minister, Narendra Modi has often arranged Gujarati food for his special overseas guests like

Shinzo Abe Shinzo Abe ( ; ja, 安倍晋三, Hepburn: , ; 21 September 1954 – 8 July 2022) was a Japanese politician who served as Prime Minister of Japan and President of the Liberal Democratic Party (LDP) from 2006 to 2007 and again from 2012 to 20 ...

or Portuguese Prime Minister António Costa Modi himself has been said to prefer Khichdi. even when visiting overseas, something that opposing politicians sometimes mocked. Distinct Features Gujarati cuisine varies in flavour and other aspects from region to region. One can notice that food from Surat, Kutch,

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.

List of Gujarati Vegetarian dishes

Breads

* ''Rotla'' (બાજરીનો રોટલો): Thick millet flour flatbread usually grilled over coals in clay pan. * '' Makai no rotlo'': Thick

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...

flour flatbread usually grilled over coals in clay pan. * ''

Bhakri Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft ...

'': Made with

whole wheat flour Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads ...

, thicker than ''

Rotli Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives ...

''. * ''Phulka rotli'' (Also called ''rotli'' or ''

chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...

''): Made with

, rolled thin. * ''Juvar no rotlo'': Thick sorghum flatbread. * '' Parotha'': Shallow fried whole wheat flatbread. * ''

Puri Puri () is a coastal city and a municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as '' ...

'': Made with

, deep fried. * ''Thepla/

dhebra Dhebra ( gu, ઢેબરા) is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaf, it's called ''methi dhebra''. Preparation To create dhebra, sufficient water and salt is mixed in mi ...

('' થેપલા/ઢેબરા) : Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables. * '' Poodla'' (sweet): Made with a mixture of flours, pan fried. *'' Rajgira ni puri''

Rice

In addition to plain

, Gujarati cuisine also includes rice based dishes such as: * ''Biranj'': Steamed

flavoured with

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

, sugar, and

. * ''Khatta-mittha bhaat'' (sour and sweet rice):

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, boiled with

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es and spices, yellow in colour and accompanied with lemon peel. * '' Doodhpak'': Rice pudding made by boiling

with

and sugar, and flavoured with

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...

raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dar ...

cashews The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus '' Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cu ...

, pistachios, or almonds. It is typically served as a dessert. *

Khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils ('' dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

(rice & a ''

''): Cooked like porridge accompanied with '' ghee'', dahi (yogurt), and pickle * Pulao (rice with vegetables) * ''Khichu'': Kneaded

flour made by heating it with water,

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

, green chillies, and cumin. *''Sabudana Khichadi'' *''Fada ni khichdi''

Vegetables (''Shaak'')

* ''Bateta nu shaak'' (potato curry) * ''Bateta sukhi bhaji'' (dry potato) * ''Bateta Dungri nu shaak'' (Potato and onion curry) * ''Bateta Ringan nu shaak'' (Potato and Eggplant Curry) * ''Bateta Guvar nu shaak'' (Potato and Cluster beans curry) * ''Bateta Chawli nu Shaak'' (Potato and glossary long beans) * ''Lasaniya Bateta'' (Garlic flavored Potato curry) * ''Bharela Ringan'' (stuffed dry Eggplant) * ''Bharela bhinda'' (stuffed dry okra) * ''Bharela karela'' (stuffed dry karelu) * ''Bhinda nu shaak (dry okra)'' * ''Bhinda Bateta nu shaak (dry

Okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

)'' * ''Vatana bateta nu shaak (potato and peas curry)'' * ''Cholaa nu shaak'' (black eyed peas curry) * ''Chawli Ringan Bateta nu Shaak'' (glossary long beans, brinjal and potato curry) * ''Dhana capsicum nu shaak'' (dry coriander,

capsicum ''Capsicum'' () is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit. Etymology and names The generic name may come from Latin , me ...

and chickpea flour curry) * ''Dudhi bateta nu shaak'' (

bottle gourd Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed ...

and potato curry) * ''Ringan bateta nu shaak'' ( eggplant and

curry) * ''Dudhi chana ni daal nu shaak'' (

and split black chickpea curry) * ''Dudhi ganthia nu shaak'' (

) * ''Dudhi mag ni dal nu shaak'' (

and mung bean Curry) * ''Dudhi nu shaak'' (

curry) * ''Fansi ma dhokli nu shaak'' ( French bean curry with Dumplings) * ''Fansi nu shaak'' (dry green bean curry) * ''Ganthia nu shaak'' * ''Gathoda nu shaak'' * ''Guvar nu shaak'' ( cluster beans curry) Gujaratikadhi

* ''

Kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

'' (curry made from buttermilk chhash and gram flour, usually either sweet or tangy) * ''Karela nu shaak'' (

bitter gourd ''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Afri ...

curry) * ''Kobi bateta nu shaak'' ( cabbage and

curry) * ''Keri nu shaak'' (Mango curry) * ''Kobi Papdi nu shaak'' (Cabbage and broad beans curry) * ''Mag nu shaak'' ( mung bean curry) * ''Methi nu shaak'' ( fenugreek leaves curry) * ''Methi bateta nu shaak (fenugreeek leaves and potato curry)'' * ''Panchkutiyu shaak'' (five-vegetable curry consisting of

ridge gourd ''Luffa'' is a genus of tropical and subtropical vines in the cucumber family (Cucurbitaceae). In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruits of the species ''Luffa aegyptiaca'' and ''Luffa acutan ...

, eggplant, and

green peas The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

) * ''Parwal bateta nu shaak'' (

pointed gourd ''Trichosanthes dioica'' Roxb., also known as pointed gourd, is a tropical perennial cucurbit plant with its origin in the Indian subcontinent. It is also known as parwal, palwal, potol, or parmalin in different parts of India and Bangladesh. ...

and

curry) * ''Ringan nu shaak'' ( eggplant curry) * ''Ringan no oro'' (roasted eggplant mashed curry) * ''Sev tameta nu shaak'' (curry made of

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es and sev) * ''Sambhariyu Shaak'' (Stuffed Ivy gourd, baby potatoes, sweet potatoes and eggplant curry) * ''Tameta bateta nu shaak'' (

and

curry) * ''Tindoda nu shaak'' (

ivy gourd ''Coccinia grandis'', the ivy gourd, also known as scarlet gourd, tindora and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states, where it forms a part of the local cuisine. ''Coc ...

curry) * (ivy gourd curry) * * ''Palak nu shaak'' (spinach leaves curry ) * '' Undhiyu'': A mixed vegetable casserole 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 the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia, and

purple yam ''Dioscorea alata'', also known as purple yam, ube (, ), or greater yam, among many other names, is a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in ...

. These are cooked in a spicy

that sometimes includes coconut. ''Surti Undhiyu'' is a variant that is served with

puri Puri () is a coastal city and a municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as '' ...

at weddings and banquets. Again it is a mixed vegetable casserole, made with red

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small and ...

s and toasted grated coconut, and served with

. This dish is very popular all over Gujarat, and most Gujarati families eat it at least once a year on Makar 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 * ''Val papadi nu shaak'' ( Flat bean curry) *'' Dal dhokli''

Side dishes (''Farsan'')

Farsan Farsan ( fa, فارسان, also Romanized as Fārsān; also known as Fārsā, Fārsīān, and Farsūn) is a city in the Central District of Farsan County, Chaharmahal and Bakhtiari province, Iran Iran, officially the Isla ...

are side dishes in Gujarati cuisine. * ''

Dabeli Dabeli, kutchi dabeli or double roti (, Devnagari: दाबेली,कच्छी दाबेली) is a popular snack food of India, originating in the Gujarat. It is a sweet snack made by mixing boiled potatoes with a special dabeli masal ...

'' (a bread stuffed with the spicy masala mixture) * ''

Bhajiya A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India, it is also very popular in Pakistan, and Trinidad and Tob ...

'' (deep fried savoury snacks; a popular variety is

pakora Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...

) * '' Dal Vada'' (deep fried savoury snacks; a popular variety is Dal Pakoda) ''Dal vada, Vaati dal na bhajiya'' * ''

Locho Locho is steamed Gujarati Farsan (Snack /Side Dish) originated in Surat. It is made from Gram Flour. The dish derives its name from its loose consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is ...

'' (a Surti variety made from chickpea flour) * '' Aloo puri'' (another Surti variety) * ''

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

'' (A mixture of

pieces, crispy fried bread, and spices topped with

cilantro Coriander (;

, and yogurt) * ''

Dahi vada Dahi vada is a type of '' chaat'' (snack) originating from the Indian state of Karnataka. It is prepared by soaking vadas (fried lentil balls) in thick dahi (yogurt). Names Dahi vada is also known as "dahi vade" () in Marathi, ''dahi barey/dah ...

'' (Fried dumplings soaked in yogurt and topped with salt, cumin, and

cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

) * ''

Dhokla Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists o ...

'' (steamed cake made primarily of rice flour) * '' Handvo'' (steamed cake made of rice flour, beans, yogurts, and

calabash Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed ...

) * '' Kachori'' (a deep fried dumpling made of flour and filled with a stuffing of yellow moong dal,

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

, and ginger) * ''

Khaman Khaman is a savoury snack from India that originates from Gujarat. It is a steamed sponge with a fluffy consistency, often served with a garnish of fresh chopped coriander leaves. Ingredients Khaman is made from ground channa daal or channa g ...

'' (Steamed cakes made out of

gram flour Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

, garnished with green

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

and

cilantro Coriander (;

; types include nylon khaman and vati dal na khaman * ''

Khandvi Khandvi is a village in Jalgaon Jamod tehsil of Buldhana district, Maharashtra. Location Situated on the confluence of State highways MH SH 194, 194 and MH SH 196, 196, it serves as an important juncture connecting the Jalgaon Jamod tehsil ...

'' (roll made of

and dahi (yogurt) topped with mustard seed,

cilantro Coriander (;

, and grated coconut) * '' Upma '' * ''Khichu'' (a thick porridge-like mixture made of

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

and seasoned with cumin seeds; once prepared, the mixture is often topped with

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated ...

, and

) * ''Lilva kachori'' (a variety of '' kachori'' made with

pigeon pea The pigeon pea (''Cajanus cajan'') is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, South ...

s) * '' Patra'' ( Patarveliya) * ''Methi na gota'' (Fried fenugreek Dumplings) * '' Muthia'' (steamed dumpling made of

, fenugreek,

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, and

; the steamed dumpling can also be stir fried with mustard seed) * '' Pani puri'' (a round hollow flatbread that is fried crisp and filled with

, and black chickpeas and topped with water seasoned with

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...

and green

, and

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...

) * ''Sev khamani'' (''grated khaman'' topped with crispy, fried sev) * '' Vegetable handva'' (served hot either with chutney or

tomato sauce Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are c ...

or pickle) * Methi na vada (vada made with Bajara flour and green fenugreek leaves) *

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

* Surati samosa or Navtad Samosa * '' sabudana na vada'' * ''Khichdo'' *''Batata vada'' *''Kela vada'' (fried banana dumplings) *''Ratadu na vada'' (yam fritters) *''Bafela (steamed) muthiya'' (of any vegetable) *''Tadela Bhaat na muthiya'' (fried rice fritters) *''

Ponk Ponk or Paunk (Gujarati પૌંક) is a Gujarati snack made from tender roasted sorghum grains mixed with other products such as sev. To prepare the snack, the green immature sorghum grains (called ''ponk'') are parched or roasted: the re ...

na vada'' *''

Khaja Khaja is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup. History Khajjaka, plain or sweet mentioned in Manasollasa, was a wheat flour preparation fried in ghee. Khaja is believed to have originated from the ...

'' * Undhiyu *Sev Usal

Snacks (Nasta)

* ''Chavanu'' (mixed fried snacks) * '' Chakri'' * ''Chorafali'' * ''

Fafda Fafda ( gu, ફાફડા) is a popular Indian snack native to Gujarat. In many festivals, fafda is the most preferred snack. Fafda is rectangular in shape and yellowish in color.It is called ‘Laththa’in MALLAWAN hardoi UP History Fafd ...

'' * ''

Ganthiya Ganthiya ( gu, ગાંઠિયા/ગાંઠીયા) are deep fried Indian snacks made from chickpea flour. Along with Khakhra, Fafda, Dhokla, and Khandvi (among others), they are among the most popular snacks originating from the Indian ...

'' * ''

Khakhra Khakhra is a thin cracker common in the Gujarati cuisine of western India, It is made from mat bean, wheat flour and oil. It is served usually during breakfast. See also * Gujarat * Gujarati people * Indian cuisine * List of Indian breads Ind ...

'' * ''Mathia'' * ''Sev (palak Sev, Aloo sev)'' * ''Sev mamra'' * ''Lasaniya mamra'' * ''Makai no dana'' (corn chevda) * * ''

''(Patudi) * ''Methi sakarpara'' * ''Methi Muthia'' * ''Ragda Pettis'' * ''Nachni Methi Muthias'' * * ''Khichu Papdi'' *

* Mathiya * Suvari or sweet puri * Thapda * ''Sarevada/chokhaliya'' (rice flour papad) * ''Fulwadi'' * Fried Suran ( Yam)

''Dal'' (pulses)

* Gujarati Daal *Moong Dal * Gujarati

* Kadh (an intermediate between kadhi and daal) * Mix dal *Adad ni daal (Great with bajara rotala)

''Mithai'' (sweets)

* '' Adadiya'' * '' Jadariyu'' * Sutarfeni * Kansar * Maisur * Halvasan * Aadupak *

Malpua Malpua, or sometimes shortened to pua, is an Indian sweet served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. History Barley was the most prolific grain eaten by the ''arya'' of ...

* Keri no ras *

Basundi Basundi ( gu, બાસુંદી, kn, ಬಾಸುಂಡಿ, mr, बासुंदी, ta, பாசந்தி, te, బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Ka ...

* Ghari * Ghughra * Ghebar or

Ghevar Ghevar or Ghewar (Devanagari:घेवर) is a Rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. It is traditionally associated with the month of Shravan and the Teej and Raksha Bandhan festivals. It is a part of Ra ...

* Son Papdi * Magas (or Magaj) * Sukhadi * Mohanthar/Mohanthal (

fudge Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline can ...

) * ghaum ni sev (wheat flour ) * Ronvelia *

Penda Penda (died 15 November 655)Manuscript A of the ''Anglo-Saxon Chronicle'' gives the year as 655. Bede also gives the year as 655 and specifies a date, 15 November. R. L. Poole (''Studies in Chronology and History'', 1934) put forward the theor ...

* Barfi * Ladu Mohanthal1

* Sheero (sweet from semolina or wheat flour or ) *

Ghooghra Ghooghra is a village in Ajmer District, Rajasthan Rajasthan (; lit. 'Land of Kings') is a state in northern India. It covers or 10.4 per cent of India's total geographical area. It is the largest Indian state by area and the sevent ...

Jalebi ''Jalebi'' (, , , Urdu: جلیبی‎, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...

Shrikhand Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a '' thali'' (platter) or with '' puris'' (puffed deep-fried whole wheat bread). It is a traditional dessert in Gujarati and Mar ...

* Sweet Sev * Lapsi * Doodhpak * Shakkarpara * Kopra paak *

Dudhi Dudhi or Duddhi is a town and ( Proposed district )& Nagar panchayat in Sonbhadra district in the state of Uttar Pradesh, India. It belongs to Mirzapur Division . It is located 64 km south of the district capital, Robertsganj. Dudhi is a t ...

no halwo * Kaju katri * Gulab jambu * Velan lapsi *

Beet The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...

no halwo * Moong dal Halwa *''Fada bi lapsi'' *'' Nankhatai''

Condiments

Chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...

Raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

Athanu ''Athanu'' () is a 2001 Telugu-language film directed by Sathyam Babu under the Savera Creations banner. It stars Sai Kumar and Rachana in the lead roles amongst others. Cast * Sai Kumar * Rachana * P.J. Sharma * * *Kallu Chidambaram *Ravi ...

* Papadi * Masala

Papad A papad is an Indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. ''Papad' ...

* Kachu * Chhundo * Methia Mango Pickle * Murbbo * Chhas (Buttermilk)

Spices and seasonings

Kokum ''Garcinia indica'', a plant in the mangosteen family (Clusiaceae), commonly known as ''kokum'', is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. It primarily grows in the Western Ghats, especially the Goa and Konk ...

* Aambli or Aamli (

Tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...

) * Gor ( Jaggery) * Chaat Masala * Hardar or Havej (

Turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

powder) * Kothmir ( Coriander Leaves) * Elaichi (

Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are r ...

) *

Garam Masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

(Mix of dry spices, roasted and powdered) * Hing (

Asafoetida Asafoetida (; also spelled asafetida) is the dried latex ( gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is th ...

) * Rai - Mustard seed * Jeeru ( Cumin) * Shahi jeeru (

Caraway seeds Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...

) * Kesar (

Saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

) * Lilu marchu ( Green chilli) * Lal marchu (

Cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

) * Methi ( Fenugreek - leaves and seeds) * Phoodino or pudina (

Mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...

) * Soonth (ginger powder) * Laving (cloves) * Mitho limbdo (curry leaves) * Dhana (Coriander seeds) * Singadana (Ground Nuts) * Badiya (બાદિયા) - Star Anise * Taj (તજ) - Cinnamon * Jaiphal (જાયફળ) - Nutmeg * Variyali - fennel seeds * Tamal patra - Bay leaf * Kara mari - Black peppercorns * Tamal patra - Bay leaf * Sanchal - Black salt * Ajamo - Carom seed * Limbu na phool (Saji na phool) - Citric acid * Sava - Dill Seeds * Amchur - Dried mango powder * Varakh - Edible leaf (Gold or silver) * Madh - Honey * Javintri - Mace * Sendhalu mithu - Rock salt

References

External links

* {{DEFAULTSORT:Gujarati Cuisine Indian cuisine Indian cuisine by state or union territory Cuisine