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Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, 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, sevaiya 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, Kachchh, Central Gujarat 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.[1][2][3]
- ^ R. B. Lal (2003). Gujarat. Popular Prakashan. p. 493. ISBN 978-81-7991-104-4.
- ^ Tarla Dalal (1999). The Complete Gujarati Cook Book. Sanjay & Co. p. 4. ISBN 81-86469-45-1.
- ^ Robert Bradnock; Roma Bradnock (2001). Rajasthan & Gujarat handbook: the travel guide. Footprint Travel Guides. p. 54. ISBN 190094992X.