Gujarati cuisine

Gujarati cuisine:

The majority of Hindu and Vaishnav Gujaratis are vegetarian. Gujarati cuisine follows the traditional Indian full meal structure of rice, cooked vegetables, lentil curry or daal and roti. The different types of rotli (breads) that a Gujarati cooks are rotli or chapati, bhakhri, thepla or dhebara, puri, maal purah and puran-pohli. Ghari and Khakhra are also eaten as rotli, but they are usually eaten as a snack. Khaman, Dhokla pani puri, dhokli, dal-dhokli, undhiyu, fafda, chevdoh, Samosa, papdi, muthia, bhajia, patra, bhusu and Sev mamra are traditional Gujarati dishes savoured by many communities across the world.

Khichdi - a mix of rice and toor daal, a type of lentil, cooked with little spices in a pressure cooker - is a popular Gujarati meal. It is found very satisfying by most Gujaratis, and cooked very regularly in most homes, typically on a busy day due to its ease of cooking. It can also become an elaborate meal when served with several side dishes such as a vegetable curry, yogurt, papad, mango pickle, and onions. It is found to be served in Gujarati immigrant families settled abroad even after decades of being outside India.

Use of Ghee in meals is very common. For example, rice or khichdi on rotli. The meal is usually accompanied with a sweet and a salty snack (farsaan) like Vada. Gujarati cookbook writers like Tarla Dalal are famous internationally.

Gujaratis are more comfortable cooking with peanut oil (shing tel). However, while living abroad they adjust their cooking method with available canola or sunflower oil. The making of masala is traditionally done on grinding stones. Nowadays, people use a blender or grinder to make masala. Each person makes masala differently, hence cooking tastes differ depending on the household. People from north Gujarat use dry red chili powder, whereas people from south Gujarat prefer using green chili and coriander in their cooking. Gujarati Jains (and many Hindus) avoid using garlic and onions in their cooking.

Traditionally Gujaratis eat Mukhwas or paan at the end of a meal. In many parts of Gujarat, having Chhass butter milk or soda after lunch or dinner is quite common. Gujarati families celebrate Sharad Purnima by having dinner with doodh-pauva under moonlight. There are many great delicacies to try out in Gujarati food.