Gujarati Cuisine refers to the culinary preparations of the native people from the state of Gujarat in the western region of India. The Gujarati cuisine is primarily vegetarian, due to the influence of Hinduism and Jainism. The archetypal ‘Gujarati Thali’ is made up of Roti, Daal or Kadhi, Rice, and Sabzi or Shaak, which is a dish made up of different combinations of vegetables and spices, which may be a fried or sauted, and it could be spicy or sweet flavoured. Gujarati cuisine varies widely in flavour and heat, depending on individual family’s preferences as well as the region of Gujarat they belong to. North Gujarat, Kutch, Kathiawar and South Gujarat are the 4 major regions of Gujarat that all together bring their own style to Gujarati food. Many Gujarati dishes are characteristically sweet, salty and spicy at the same time. Thus, Gujarati cuisine is popular for its diversity and variations.Features of Gujarati Cuisine
The staples of Gujarati cuisine include homemade Pickles, Khichdi, Pulao, Khatta-Mittha Bhaat, Undhiyu and Buttermilk. Main dishes of Gujarat revolves around steamed vegetables and Daals that are added to a Vaghaar, which is a mixture of spices cleaned in hot oil that varies depending on the main ingredient. Salt, sugar, lime, lemon, and tomato are used commonly to prevent dehydration in a dry region like Gujarat.
Gujarati cuisine is usually adorned with increased sugar or Jaggery to some of the Sabzi, Saag and Dal. The sweet flavour of Gujarati cuisine is believed to counteract the slightly salty taste of the water. Different cooking styles and combination of spices are incorporated in preparing different dishes marking uniqueness of each.Gujarati cuisine changes with the seasonal availability of vegetables. The spices used in the Gujarati foods also change depending on the season. Garam Masala and its ingredient spices are hardly used in summer. Regular fasting, with diets including merely milk and dried fruits and nuts, are quite common. During the cold winters, the Gujarati cuisine consists of thick Rotis called as ‘Bhakhri’ made up of Bajra flours, Garlic Chutney, Onion pieces and lots of Buttermilk near Saurashtra. Sweets form an integral factor in Gujarati cuisine, sweets made of local Sugarcane, Jaggery, Milk, Almonds and Pistachios are served at weddings and family occasions.
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