Gujarati Thali — Famous Gujarati food, snacks, and Sweets names.

Story: Popular Gujarati foods | Famous Gujarati food, snacks; Published: 2023-05-26;

Gujarati Cuisine history

The current form of Gujarat's Cuisine is a result of the region's history, geography, and culture.

The hot summer season gave the state predominant use of salt, lemon, sugar, lime, and tomatoes.

While the cultural values prevented the extensive use of seafood uses in the state despite the easy and wast accessibility to it.

Traditional gujarati thali

The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called rotli in Gujarati), daal or kadhi, rice, and sabzi/saag, preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans with some sort of pickle alongside with it.

Topping it up with sweet like mohanthal, jalebi, doodh pak etc.

Gujarati Thali

Snack items include dhokla, Pathra, Samosa, Fafda, Dabeli, Bhajiya, Ganthiya, Khakhra, Chakri, Khandvi, Dal Vada, Dahi vada, Kachori, Patra, Upma, etc, sweet snacks include jalebi, doodh pak, Basundi, Ladu etc.

Cuisine can vary widely in flavour and taste, and spices, 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.

Gujarati food items in summer

Due to very hot summer season the predominant use of Salt, sugar, lemon, lime, and tomatoes is part of the cuisine, it prevents dehydration.

Staples: Staples include homemade khichdi (rice and lentils or rice and mung beans), and chaas (buttermilk) and pickles as side.

Main dishes are based on steamed cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients.

It is common to add a little sugar or jaggery to some of the vegetable dishes and dal, which enhances the slightly bland taste of the vegetables.

The cuisine changes with the seasonal availability of vegetables.

In summer, when mangoes are ripe and widely available in the market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal.

Although the majority of the state is vegetarian, the non-veg food is also a part of cuisine in many cities, many sources suggest, almost 40% or more of the Gujarati population consume non-veg food items including the coastal population.

The historical influencers such as British, Portuguese, Rajputs, Mughals have brought their influence to the cuisine of Gujarat.

Non-Veg food items include chicken, mutton, eggs and fish.

The Kharwa community is one that is majorly dependent on the seafood and do earn their bread and butter working as fishermen, seafarers, salt makers and more.

In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes.

There are many chefs who have come up with fusions of Western and Gujarati food.

Kawab (very thin chopped Mutton pieces with many spices and Gram Flour mixed together and then fried), Seekh (Mutton pieces on stick eather roasted or fried), Biryaani (Rice, Mutton and blend of spices cooked together), Korma (Lamb mutton gravy), Chicken Dana (Famous in Ahmedabad, fried chicken pieces.)

While the Seafood includes various fish items (mostly fried with minimal spices), Patra ni machhi (fish) The Patra ni Machhi is a popular dish from the Parsi community in Gujarat.

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