The communities that belong to the western part of the country principally practise Jainism and the religion teaches them non violence. Indian regional cuisine is majorly influenced by religion and external invasions. The major states of the region comprise of Gujarat, Maharashtra, Goa and Rajasthan. West Indian Cuisine varies from region to region.
Features of West Indian Cuisine
Essentially, the cookery in the western region of the country is simple with dishes like Aloo Bhaji (spicy potatoes), Kadhi (chickpea dumplings in yoghurt sauce) and preparations polished off with rice and pooris (puffed whole wheat fried breads).This region has diverse food culture that is spicy and largely vegetarian with some popular meat dishes. Gujarati cuisine has a special place for desserts and snacks. Gujarati prefer the thaali style meals where multiple dishes from starters, maincourse to side dishes and desserts are served in a large plate.
Maharashtrian cuisine among the West Indian Cuisine has mainly 2 sections defined by the geographical demarcations. A large portion of Maharashtra falls in the coastal regions and depends on rice, coconut and fish. Maharashtra also resides in the hilly regions of the Western Ghats and Deccan plateau regions and use groundnut. Their main cookery follows with jowar (sorghum) and bajra (millet) as staples.
Goan Cuisine
Goan cuisine, on the other hand is influenced by the Portuguese cookery as well. Goa with its lush green coastline makes fresh fish and seafood available in ample quantity. Goan cuisine is a typical blend of regional foods such as seafood, coconut milk, rice and paste. As the area is located in a tropical climate, Goan delicacies popularise the use of spices and intense flavours. The accepted dishes of the region are Vindaloo and Xacuti. Saraswat cuisine is found in the coastal areas of Goa and contributes to the Konkani food.
Gujarati Cuisine
Gujarati cuisine depends on the influence of Hinduism and Jainism. However, Gujarati cuisine is predominantly vegetarian. And the dishes are prepared with hint of sweetness adding sugar or brown sugar. A typical Gujarati Thali consists of Roti, daal or kadhi, rice and sabzi or shaak. Most of the Gujarati dishes are specifically sweet, salty, and spicy at the simultaneously.
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