Gujarati cuisine

Gujarati cuisine refers to the cuisine of Gujarat, a state in western India. Des
pite having an extensive coastline providing wholesome seafood, Gujarat is prima
rily a vegetarian state due to the influence of Jain vegetarianism. Many communi
ties, however, do include seafood, chicken, and goat in their diet.[1][2]
The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabz
i (a dish made up of several different combinations of vegetables and spices, wh
ich may be either spicy or sweet). The thali will also include preparations made
from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed
beans etc., a snack item (farsaan) like dhokla, pathra, samosa etc. and a sweet
(mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies wide
ly 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, and Surti Gujar
at are the four major regions of Gujarat that contribute their unique touch to G
ujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy
simultaneously.
Staples include homemade khichdi (rice and lentil or rice and mung bean), and ch
aas (buttermilk) and pickles as side. Main dishes are based on steamed cooked ve
getables with different spices and dals that are added to a vaghar, which is a m
ixture of spices heated in oil that varies depending on the main ingredients. Sa
lt, sugar, lemon, lime, and tomatoes 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 dal. The sweet f
lavour of these dishes is believed to neutralize the slightly bland taste of the
vegetables.
Gujarati thali
The cuisine changes with the seasonal availability of vegetables. In summer, whe
n mangoes are ripe and widely available in market, for example, Keri no Ras (fre
sh mango pulp) is often an integral part of the meal. The spices used also chang
e depending on the season. Garam masala and its constituent spices are used less
in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts,
are 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[citation needed], even th
ough pockets of the state consume chicken, eggs and fish.
flat bread prepared with Bajra has nutritional value similar to other foods base
d on flours.[3] Common meals in villages near Saurashtra during the cold winters
consists of thick rotis, termed bhakri, made of wheat flour, garlic chutney, on
ion, and chaas.
Sweets (desserts) served as part of a thali are typically made from milk, sugar,
and nuts. "Dry" sweets such as magas and ghooghra are typically made around cel
ebrations, such as weddings, or at Diwali.[citation needed]
side dishes t
Gujarati cuisine is also distinctive in its wide variety of farsan
hat complement the main meal and are served alongside it. Some farsan are eaten
as snacks or light meals by themselves.
Gujaratis will often refer to dal-bhat-rotli-saak as their everyday meal. For sp
ecial occasions, this basic quartet is supplemented with additional shaak, sweet
dishes, and farsan. A festive Gujarati thali often contain over a dozen items.
Dietary rules restrict the permissible combination of dishes.[citation needed] F
or example, if kadhi is to be served, then a lentil preparation such as chutti d
al, vaal, or mug ni dal will also be included. The sweet dish accompanying kadhi
will likely be milk or yogurt based, like doodhpak or shrikhand. However, a yogur
t-based raita would not be served with such a meal. Festive meals based on dal w
ill typically have a wheat-based sweet dish like lapsi or ladoo as the sweet acc
ompaniment. Many Gujarati families make and consume moong dal in their diet on W
ednesdays. There are established combinations of spices that some believe to fac
ilitate digestion, that are eaten with different foods.