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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety.^{[citation needed]}

Staples include salad, homemade pickles, Khichdi (rice and lentil or rice and mung daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and dals that are added to a vaghaar, which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggery to some of the sabzi/shaak and daal. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water.

The cuisine changes with the seasonal availability of vegetables and, in knowledgeable families, the spices also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace.

In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes, which has led to increased incidence of Western diseases. Middle-class families eating small, cheap Farsan (spicy and savoury snacks) are the becoming the norm.

Sweets made from such ingredients as local sugar cane, jaggery, milk, almonds, and pistachios were originally served at weddings and family occasions as an instant energy booster for relations travelling long distances to attend. They are now being enjoyed every day by those with sedentary occupations.

With so much variety in eating vegetarian food, the famous Indian British cookbook writer Madhur Jaffrey has termed Gujarati cuisine as "the haute cuisine of vegetarianism" in one of her TV serials about Indian food.

Some of the more popular Gujarati dishes are mentioned below.

Mithai (Sweets)

• Sutarfeni
• Halvasan
• Malpua
• Shrikhand
• Keri no ras
• Basundi
• Ghari (sweet from Surat)
• Ghebar or Ghevar (sweet from Surat)
• Puran Poli

Diwali Special Snacks

• Cholafali
• Mathia
• Soonvali
• Ghooghra

Farsan (Snacks)

• Hahdwoh
• Muthia
• Dhokla
• Khandvi
• Patra
• Khichu
• Fafda
• Khakhra
• Sev Khamani
• Ganthia
• Khaman
• Lilva Kachori
• Pani Puri

Shaak and Daal(Subzee/Vegetables/Curries)

• Undhiyun
• Sev Tametanu Shak

• Meethi (Sweet) Kadhi

Breads

• Thepala
• Dhebara
• Fulka rotli
• Bhakhri
• Bajri no rotlo
• Puri (food)
• Parotha

Other

• Khaman Dhokla
• Kachori
• Khandvi
• Daal Dhokli
• Farsi Falafel

• Gujarati cuisine
• Excellent Gujarati Cuisine Page by Tourism Department of Gujarat
• A collection of Gujarati recipes