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 p ...

'' 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 tradit ...

'',

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

, 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,

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 is ...

, 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 South Gujarat, also known as ''Dakshin Gujarat'' (''દક્ષિણ ગુજરાત''), is a region in the Indian state of Gujarat. The region has a wetter climate than other regions of Gujarat. The western part is almost coastal and is k ...

are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously. Despite easy access to plentiful

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

, 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 or

and mung beans), '' chaas'' (

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 mod ...

), and pickles as side. Main dishes are based on steam cooked vegetables with different spices and ''

dals The Daleks ( ) are a fictional extraterrestrial race of mutants from the British science fiction television series '' Doctor Who''. The mutated remains of the Kaled people of the planet Skaro, they travel around in tank-like mechanical casings, ...

'' 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 quantitie ...

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

, lemon,

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 (botany), 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 th ...

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

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...

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 digestion, digest solid food. Immune factors and immune ...

, dried fruits, 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, Trinid ...

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

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 onion ...

, and '' chaas''. 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 di ...

'' are typically made from

, and nuts. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at

Diwali Diwali (), Dewali, Divali, or Deepavali ( IAST: ''dīpāvalī''), also known as the Festival of Lights, related to Jain Diwali, Bandi Chhor Divas, Tihar, Swanti, Sohrai, and Bandna, is a religious celebration in Indian religions. It is ...

. 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 Doodhpak is an Indian sweet, a kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped dry fruits/nuts. Doodhpak originat ...

'' 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 Marath ...

''. However, a yogurt-based '' raita'' 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 pomfrets, , , , prawns,

crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...

lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...

. and ( calamari). 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 or Portuguese Prime Minister

António Costa António Luís Santos da Costa GCIH (; born 17 July 1961) is a Portuguese lawyer and politician serving as the 119th and current prime minister of Portugal since 26 November 2015, presiding over the XXI (2015–2019), XXII (2019–2022) and ...

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 Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

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. Th ...

flour flatbread usually grilled over coals in clay pan. * '' Bhakri'': Made with whole wheat flour, 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''): Made with whole wheat flour, rolled thin. * ''Juvar no rotlo'': Thick

sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...

flatbread. * '' Parotha'': Shallow fried whole wheat flatbread. * ''

Puri Puri () is a coastal city and a Nagar Palika, 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 als ...

'': Made with whole wheat flour, 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 i ...

, and dried fruit. * ''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 ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

, 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 Doodhpak is an Indian sweet, a kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped dry fruits/nuts. Doodhpak originat ...

'': Rice pudding made by boiling

with

and

, 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 rec ...

, raisins,

, cashews,

pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other sp ...

s, or

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...

s. 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 Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

accompanied with ''

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

'', dahi (yogurt), and pickle * Pulao (rice with vegetables) * ''Khichu'': Kneaded

flour made by heating it with water, salt, 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 &

)'' * ''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 Coriander (;

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

and

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

flour curry) * ''Dudhi bateta nu shaak'' ( bottle gourd and potato curry) * ''Ringan bateta nu shaak'' (

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

and

curry) * ''Dudhi chana ni daal nu shaak'' ( bottle gourd and split black chickpea curry) * ''Dudhi ganthia nu shaak'' ( bottle gourd) * ''Dudhi mag ni dal nu shaak'' ( bottle gourd and

mung bean 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 ...

Curry) * ''Dudhi nu shaak'' ( bottle gourd curry) * ''Fansi ma dhokli nu shaak'' (

French bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...

curry with

Dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s) * ''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 Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

and

curry) * ''Keri nu shaak'' (Mango curry) * ''Kobi Papdi nu shaak'' (Cabbage and broad beans curry) * ''Mag nu shaak'' (

curry) * ''Methi nu shaak'' ( fenugreek leaves curry) * ''Methi bateta nu shaak (fenugreeek

leaves A leaf (plural, : leaves) is any of the principal appendages of a vascular plant plant stem, stem, usually borne laterally aboveground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", wh ...

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 acutang ...

, bottle gourd,

, 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'' (

curry) * ''Ringan no oro'' (roasted

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 curry) * (ivy gourd curry) * * ''Palak nu shaak'' (spinach leaves curry ) * ''

Undhiyu Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down un ...

'': A mixed vegetable

casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...

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

coastline during the winter season, including (amongst others)

green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...

s, unripe

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...

, muthia, and purple yam. These are cooked in a spicy

that sometimes includes

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

. ''Surti Undhiyu'' is a variant that is served with

puri Puri () is a coastal city and a Nagar Palika, 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 als ...

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

, and

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...

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 Seed, seeds. It is widely grown in the tropics and subtropics, important to both small ...

s and toasted grated

, 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 Makar(a) Sankranti (), also referred to as Uttarayana, Maghi, or simply Sankranti, is a Hindu observance and a festival. Usually falling on the date of January 14 annually, this occasion marks the transition of the Sun from the zodiac of Sag ...

. * ''Val papadi nu shaak'' (Flat bean, Flat bean curry) *''Dal dhokli''

Side dishes (''Farsan'')

Farsan (food), Farsan are side dishes in Gujarati cuisine. * ''Dabeli'' (a bread stuffed with the spicy masala mixture) * ''Bhajiya'' (deep fried savoury snacks; a popular variety is pakora) * ''Vada (food), Dal Vada'' (deep fried savoury snacks; a popular variety is Dal Pakoda) ''Dal vada, Vaati dal na bhajiya'' * ''Locho'' (a Surti variety made from chickpea flour) * ''Aloo puri'' (another Surti variety) * ''Chaat'' (A mixture of

pieces, crispy fried bread, and spices topped with

, Coriander#Leaves, cilantro, and yogurt) * ''Dahi Vada, Dahi vada'' (Fried dumplings soaked in yogurt and topped with salt, cumin, and cayenne pepper) * ''Dhokla'' (steamed cake made primarily of rice flour) * ''Handvo'' (steamed cake made of rice flour, beans, yogurts, and calabash) * ''Kachori'' (a deep fried dumpling made of flour and filled with a stuffing of yellow moong dal, black pepper, cayenne pepper, and ginger) * ''Khaman'' (Steamed cakes made out of gram flour, garnished with green chili pepper and Coriander#Leaves, cilantro; types include nylon khaman and vati dal na khaman * ''Khandvi (food), Khandvi'' (roll made of gram flour and dahi (yogurt) topped with mustard seed, Cilantro#Leaves, cilantro, and grated

) * ''Upma '' * ''Khichu'' (a thick

-like mixture made of rice flour and seasoned with cumin seeds; once prepared, the mixture is often topped with Cooking oil, oil, cayenne pepper, and salt) * ''Lilva kachori'' (a variety of ''kachori'' made with pigeon peas) * ''Patrode, Patra'' (Colocasia, Patarveliya) * ''Methi na gota'' (Fried fenugreek Dumplings) * ''Muthia'' (steamed dumpling made of gram flour, fenugreek, salt, turmeric, and cayenne pepper; the steamed dumpling can also be stir fried with mustard seed) * ''Panipuri, Pani puri'' (a round hollow flatbread that is fried crisp and filled with

, and black

s and topped with water seasoned with Mentha, mint and green chili pepper, and tamarind

) * ''Sev khamani'' (''grated khaman'' topped with crispy, fried sev (food), sev) * ''Vegetable Handva, Vegetable handva'' (served hot either with chutney or tomato sauce or pickling, pickle) * Methi na vada (vada made with Bajara flour and green fenugreek leaves) * samosa * Surati samosa or Navtad Samosa * ''Tapioca, 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 na vada'' *''Khaja'' *

Snacks (Nasta)

* ''Chavanu'' (mixed fried snacks) * ''Murukku, Chakri'' * ''Chorafali'' * ''Fafda'' * ''Ganthiya'' * ''Khakhra'' * ''Mathia'' * ''Sev (palak Sev, Aloo sev)'' * ''Sev mamra'' * ''Lasaniya mamra'' * ''Makai no dana'' (corn chevda) * * ''Khandvi''(Patudi) * ''Methi sakarpara'' * ''Methi Muthia'' * ''Ragda Pettis'' * ''Nachni Methi Muthias'' * * ''Khichu Papdi'' * Khaman * Mathiya * Suvari or sweet puri * Thapda * ''Sarevada/chokhaliya'' (rice flour papad) * ''Fulwadi'' * Fried Suran (Yam (vegetable), Yam)

''Dal'' (pulses)

* Gujarati Daal *Moong Dal * Gujarati Kadhi (Gujarati dish), kadhi * 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 * Keri no ras * Basundi * Ghari (sweet), Ghari * Ghughra * Ghebar or Ghevar * Sohan papdi, Son Papdi * Magas (or Magaj) * Sukhdi, Sukhadi * Mohanthar/Mohanthal (gram flour fudge) * ghaum ni sev (wheat flour ) * Ronvelia * Peda, Penda * Barfi * laddu, Ladu Mohanthal1

* Sheero (sweet from semolina or wheat flour or ) * Empanada, Ghooghra * Jalebi * Shrikhand * Sweet Sev * Sheera, Lapsi *

* Shankarpali, Shakkarpara * Kopra paak *Calabash, Dudhi Halwa, no halwo * Kaju katli, Kaju katri * Gulab Jambu, Gulab jambu * Velan lapsi * Beetroot, Beet Halwa, no halwo * Moong dal Halwa *''Fada bi lapsi'' *''Nankhatai''

Condiments

* Chutney * Raita * Indian pickle, Athanu * Papadi * Masala (spice), Masala Papad * Kachumber, Kachu * Chhundo * Methia Mango Pickle * Murbbo * Chhas (Buttermilk)

Spices and seasonings

* Garcinia indica, Kokum * Aambli or Aamli (Tamarind) * Gor (Jaggery) * Chaat Masala * Hardar or Havej (Turmeric powder) * Kothmir (Coriander Leaves) * Elaichi (Cardamom) * Garam Masala (Mix of dry spices, roasted and powdered) * Hing (Asafoetida) * Rai - Mustard seed * Jeeru (Cumin) * Shahi jeeru (Caraway seeds) * Kesar (Saffron) * Lilu marchu (Green Chilli, Green chilli) * Lal marchu (Cayenne pepper) * Methi (Fenugreek - leaves and seeds) * Phoodino or pudina (Mentha, Mint) * 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 Gujarati cuisine, Indian cuisine Indian cuisine by state or union territory Gujarati culture, Cuisine