Best Gujarati cuisine

Gujarati Food

Gujarati cuisine (Gujarati Bhojan) refers to the cuisine of Gujarat, India. It is primarily a vegetarian cuisine, despite having an extensive coastline for seafood, due to the influence of Jain vegetarianism and traditional Hinduism. The typical Gujarati Thali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi (a dish made up of different combinations of vegetables and spices, which may be stirfried, spicy or sweet). Gujarati cuisine varies widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and Surti Gujarati are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.

The cuisine changes with the seasonal availability of vegetables. In mango season, 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 and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace.

A very healthy meal popular in the villages near Saurashtra during the cold winters consists of thick Rotis, termed Bhakri, made of wheat flour, garlic chutney, onion, and chaas. It is a good source of energy which suits low-income villagers working their fields on cold days.

Gujaratis will often refer to Dal-Bhat-Rotli-Shaak as their standard, no-frills, everyday fare. For special occasions, this basic quartet is supplemented with additional shaak, sweet dishes, and farsan. A festive Gujarati thali can easily contain a dozen or more separate items.

So whenever anyone visits the gujarat , then dont forget to have a gujarati food....A very yummy tasteful.