Gujarati cuisine

2021-07-02T09:27:14Z

123.201.231.98:

{{short description|Cuisine of Gujarat, India}}
{{Indian cuisine}}{{More citations needed|date=March 2018}}'''Gujarati cuisine''' is that of the state of [[Gujarat]], in [[western India]].

The typical ''[[Gujarati Thali|Gujarati thali]]'' consists of ''[[Chapati|rotli]]'', ''[[dal]]'' or ''[[kadhi]]'', [[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, doodh pak 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 simultaneously.

Despite having an extensive coastline providing wholesome [[seafood]], Gujarat is primarily a vegetarian state due to the influence of [[Jain vegetarianism]]. Many communities, however, do include seafood, chicken and mutton in their diet.<ref>{{cite book |title=The Complete Gujarati Cook Book|author= Tarla Dalal|author-link=Tarla Dalal |publisher=Sanjay & Co.|year=1999|isbn=81-86469-45-1 |url=https://books.google.com/books?id=QXtEgtCJVucC&q=gujarati+cuisine&pg=PA4 | page = 4 }}</ref><ref>{{cite book |title=Rajasthan & Gujarat handbook: the travel guide|author=Robert Bradnock|author2=Roma Bradnock |publisher=Footprint Travel Guides|year= 2001 |isbn=190094992X |url=https://books.google.com/books?id=d8obZYiYJf0C&q=gujarati+cuisine&pg=PA54 | page = 54 }}</ref>

==Staple foods==

Staples include homemade ''[[khichdi]]'' ([[rice]] and [[lentils]] or [[rice]] and [[mung beans]]), and ''[[chaas]]'' ([[buttermilk]]) and [[Indian pickle|pickles]] as side. Main dishes are based on steamed cooked vegetables with different spices and ''[[Dal#Common ingredients|dals]]'' that are added to a ''[[Chaunk|vaghar]]'', which is a mixture of spices heated in oil that varies depending on the main ingredients. [[Salt]], [[sugar]], [[lemon]], [[lime (fruit)|lime]], and [[tomatoes]] are used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade. 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.
[[File:The Gujarati Thali.jpg|320x240px|thumb|Gujarati Thali, a variety filled traditional dish served in Gujarat]]

The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example, ''[[Aamras|Keri no Ras]]'' (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. ''[[Garam Masala|Garam masala]]'' and its constituent spices are used less in summer. Regular fasting, with diets limited to [[milk]], [[dried fruit]]s, and [[Nut (fruit)|nuts]], is commonplace.

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. Gujaratis are predominantly vegetarians,<ref>[https://thewire.in/120798/the-political-history-of-gujarats-conversion-to-vegetarianism/ Upper Caste Dominance and the Political History of Gujarat’s Conversion to Vegetarianism, KINGSHUK NAG, The Wire, 03/04/2017]</ref> even though pockets of the state consume chicken, eggs and fish.

Flat bread prepared with [[Pearl millet|Bajra]] has nutritional value similar to other foods based on flours.<ref>[http://www.livestrong.com/article/324113-bajra-roti-nutrition Livestrong]</ref> Common meals in villages near [[Saurashtra (region)|Saurashtra]] during the cold winters consists of thick [[roti]]s, called "rotla" made of bajra flour (pearl millet flour) and "[[bhakri]]" made of [[wheat flour]], garlic [[chutney]], [[onion]], and ''[[chaas]]''.

Sweets (desserts) served as part of a ''[[thali]]'' are typically made from [[milk]], [[sugar]], and [[Nut (fruit)|nuts]]. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at [[Diwali]].{{citation needed|date=August 2013}}

Gujarati cuisine is also distinctive in its wide variety of ''[[Farsan (food)|farsan]]'' — side dishes that complement the main meal and are served alongside it. Some ''[[Farsan (food)|farsan]]'' are eaten as snacks or light meals by themselves.

Gujaratis will often refer to ''[[daad bhat|dal-bhat]]-[[Chapati|rotli]]-saak'' as their everyday meal. For special occasions, this basic quartet is supplemented with additional ''shaak'', sweet dishes, and ''[[Farsan (food)|farsan]]''. A festive Gujarati ''[[thali]]'' often contain over a dozen items. Dietary rules restrict the permissible combination of dishes.{{citation needed|date=August 2013}} For example, if ''[[kadhi]]'' is to be served, then a lentil preparation such as ''chutti dal'', ''vaal'', or ''[[Mung bean|mug ni dal]]'' will also be included. The sweet dish accompanying ''[[kadhi]]'' will likely be milk or yogurt–based, like ''[[doodhpak]]'' or ''[[shrikhand]]''. However, a yogurt-based ''[[raita]]'' would not be served with such a meal. Festive meals based on ''[[dal]]'' will typically have a wheat-based sweet dish like ''[[Lapsi (dish)|lapsi]]'' or ''[[Laddu|ladoo]]'' as the sweet accompaniment. Many Gujarati families make and consume ''[[Mung bean|moong dal]]'' in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods.

In coastal Gujarat, the ''[[Kharwa (caste)|Kharwa]]'' community has developed a cuisine consisting of fresh and dried fish. Common seafood are [[pomfret]]s, {{transl|gu|khandwas}}, {{transl|gu|gedadas}}, {{transl|gu|[[Indo-Pacific king mackerel|surmai]]}}, [[prawn]]s, [[crab]]s, [[lobster]]. and {{transl|gu|narsinga}} ([[Squid (food)|calamari]]).

Gujarati thali is sometimes seen as being "no-frills"<ref>[http://punemirror.indiatimes.com/news/india/de-thaali-were-on-the-same-plate/articleshow/61937579.cms ‘DE T(H)AALI!’ WE’RE ON THE SAME PLATE, Deepal Trivedi, Pune Mirror Dec 6, 2017]</ref> even though it can be elaborate. India's current prime minister, Narendra Modi has often arranged Gujarati food for his special overseas guests like [[Shinzo Abe]]<ref>[https://www.outlookindia.com/website/story/modi-to-feast-japanese-pm-abe-gujarati-food-for-dinner/301652 For Modi And Japanese PM Abe, A Rooftop Gujarati Dinner, OUTLOOK, 9/13/2017]</ref> or Portuguese Prime Minister [[Antonio Costa]]<ref>[http://www.hindustantimes.com/india-news/portuguese-pm-treats-modi-with-special-gujarati-vegetarian-lunch/story-LP7P9e5yDXfE7do6Cm9DpM.html Portuguese PM treats Modi with special Gujarati vegetarian lunch, Hindustan Times, Jun 24, 2017 ]</ref> Modi himself has been said to prefer Khichdi.<ref>[http://eattreat.in/prime-minister-modis-favourite-food Khichdi, Dhokla, & More: Prime Minister Modi Has Given His Heart To Simple Gujarati Food!, Neha Verma, Oct 01 2017]</ref> even when visiting overseas,<ref>[http://www.rediff.com/getahead/report/modis-requirements-were-simple-the-meal-had-to-be-pure-veg/20151012.htm 'Modi's requirements were simple: The meal had to be pure veg' ReDiff, October 12, 2015]</ref> something that opposing politicians sometimes mocked.<ref>[http://www.financialexpress.com/india-news/congress-mocks-centre-over-918-kg-khichdi-says-country-wont-go-far/920074/ Congress mocks Centre over 918-kg Khichdi, says country won’t go far, ANI, November 5, 2017 ]</ref>

'''Distinct Features'''

Gujarati cuisine varies in flavour and other aspects from region to region. One can notice that food from Surat, Kutch, [[Kathiawar|Kathiawad]] and North Gujarat are the most distinct ones. Tastes also differ according to family preferences. Most popular Gujarati dishes have a sweet taste, as traditionally, sugar or jaggery is added to most Gujarati food items, like vegetables and dal. Additionally, Gujarati food is cooked in unique ways, with some dishes being stir-fried while others are steam cooked, with vegetables and spices or dal being boiled and later vaghar/chaunk (fried spices) being added to it to enhance the flavour.<ref>{{Cite news|url=https://www.culturalindia.net/indian-food/gujrati.html|title=Traditional Gujarati Food & Cuisine|access-date=2018-08-08|language=en-US}}</ref>

==List of Gujarati Vegetarian dishes==

===Breads===
{{Unreferenced section|date=July 2019}}
[[File:Bajri no rotlo.jpg|320x240px|thumbnail|right|Bajri no rotlo]]
* ''Rotla'' (બાજરીનો રોટલો): Thick [[millet]] flour flatbread usually grilled over coals in clay pan.
* ''Makai no rotlo'': Thick [[corn]] flour flatbread usually grilled over coals in clay pan.
* ''[[Bhakri]]'': Made with [[whole wheat flour]], thicker than ''[[Chapati|Rotli]]''.
* ''Phulka rotli'' (Also called ''rotli'' or ''[[chapati]]''): Made with [[whole wheat flour]], rolled thin.<ref>{{cite web |url=http://www.ysu.edu/stu_org/iiso/indianrecipes.htm |title=Archived copy |access-date=2013-08-28 |url-status=dead |archive-url=https://web.archive.org/web/20130301192408/http://www.ysu.edu/stu_org/iiso/indianrecipes.htm |archive-date=2013-03-01 }}</ref>
* ''Juvar no rotlo'': Thick [[sorghum]] flatbread.
* ''[[paratha|Parotha]]'': Shallow fried whole wheat flatbread.
* ''[[Puri (food)|Puri]]'': Made with [[whole wheat flour]], deep fried.
* ''Thepla/[[dhebra]] (''[[:gu:થેપલા|થેપલા]]/ઢેબરા) : Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables.
* ''Poodla'' (sweet): Made with a mixture of flours, pan fried.
*''[[Amaranth grain|Rajgira ni puri]]''

===Rice===
{{Unreferenced section|date=July 2019}}
In addition to plain [[rice]], Gujarati cuisine also includes rice based dishes such as:
* ''Biranj'': Steamed [[rice]] flavoured with [[saffron]], [[sugar]], and [[dried fruit]].
* ''Khatta-mittha bhaat'' (sour and sweet rice): [[Rice]], boiled with [[potato]]es and spices, yellow in colour and accompanied with lemon peel.
* ''[[Doodhpak]]'': Rice pudding made by boiling [[rice]] with [[milk]] and [[sugar]], and flavoured with [[cardamom]], [[raisins]], [[saffron]], [[cashewnut|cashews]], [[pistachio]]s, or [[almond]]s. It is typically served as a dessert.
* [[Khichdi]] (rice & a ''[[Dal#Common ingredients|dal]]''): Cooked like [[porridge]] accompanied with ''[[ghee]]'', [[dahi (curd)|dahi]] (yogurt), and [[South Asian pickle|pickle]].
* [[Pilaf|Pulao]] (rice with vegetables)
* ''[[Khichu]]'': Kneaded [[rice]] flour made by heating it with [[water]], [[salt]], [[green chillies]], and [[cumin]].
*''[[Sabudana Khichadi]]''
*''Fada ni khichdi''

===Vegetables (''Shaak'')===
{{Unreferenced section|date=July 2019}}
* ''Bateta nu shaak'' (potato curry)
* ''Bateta sukhi bhaji'' (dry potato)
* ''Bateta Dungri nu shaak'' (Potato and onion curry)
* ''Bateta Ringan nu shaak'' (Potato and Eggplant Curry)
* ''Bateta Guvar nu shaak'' (Potato and Cluster beans curry)
* ''Bateta Chawli nu Shaak'' (Potato and glossary long beans)
* ''Lasaniya Bateta'' (Garlic flavored Potato curry)
* ''Bharela Ringan'' (stuffed dry Eggplant)
* ''Bharela bhinda'' (stuffed dry okra)
* ''Bharela karela'' (stuffed dry [[Bitter Gourd|karelu]])
* ''Bhinda nu shaak (dry okra)''
* ''Bhinda Bateta nu shaak (dry [[Okra]] & [[potato]])''
* ''Vatana bateta nu shaak (potato and peas curry)''
* ''Cholaa nu shaak'' (black eyed peas curry)
* ''Chawli Ringan Bateka nu Shaak'' (glossary long beans, brinjal and potato curry)
* ''Dhana capsicum nu shaak'' (dry [[coriander]], [[capsicum]] and [[chickpea]] flour curry)
* ''Dudhi bateta nu shaak'' ([[Calabash|bottle gourd]] and potato curry)
* ''Ringan bateta nu shaak'' ([[eggplant]] and [[potato]] curry)
* ''Dudhi chana ni daal nu shaak'' ([[Calabash|bottle gourd]] and split black chickpea curry)
* ''Dudhi ganthia nu shaak'' ([[Calabash|bottle gourd]])
* ''Dudhi mag ni dal nu shaak'' ([[Calabash|bottle gourd]] and [[Mung Bean|mung bean]] Curry)
* ''Dudhi nu shaak'' ([[Calabash|bottle gourd]] curry)
* ''Fansi ma dhokli nu shaak'' ([[Green bean|French bean]] curry with [[Dumpling]]s)
* ''Fansi nu shaak'' (dry green bean curry)
* ''Ganthia nu shaak''<ref>{{Cite web|url = http://www.tarladalal.com/Ganthia-Nu-Shaak-%28-Gujarati-Recipe%29-604r|title = Ganthia Nu Shaak By Tarla Dalal|access-date = 2015-06-03|website = tarlaldalal.com |last = Dalal|first = Tarla|author-link = Tarla Dalal}}</ref>
* ''Gathoda nu shaak''
* ''Guvar nu shaak'' ([[Guar|cluster beans]] curry)
[[File:Gujaratikadhi.jpg|thumb| [[Kadhi|Gujarati Kadhi]]]]
* ''[[Kadhi]]'' (curry made from buttermilk [[chhash]] and gram flour, usually either sweet or tangy)
* ''Kanda bataka nu shaak'' ([[onion]] and [[potato]] curry)
* ''Karela nu shaak'' ([[bitter gourd]] curry)
* ''Kobi bateta nu shaak'' ([[cabbage]] and [[potato]] curry)
* ''Keri nu shaak'' (Mango curry)
* ''Kobi Papdi nu shaak'' (Cabbage and broad beans curry)
* ''Mag nu shaak'' ([[mung bean]] curry)
* ''Methi nu shaak'' ([[fenugreek|fenugreek leaves curry]])
* ''Methi bateta nu shaak (fenugreeek [[fenugreek|leaves]] and potato curry)''
* ''Panchkutiyu shaak'' (five-vegetable curry consisting of [[luffa|ridge gourd]], [[potato]], [[calabash|bottle gourd]], [[eggplant]], and [[pea|green peas]])
* ''Parwal bateta nu shaak'' ([[Trichosanthes dioica|pointed gourd]] and [[potato]] curry)
* ''Ringan nu shaak'' ([[eggplant]] curry)
* ''Ringan no oro'' (roasted [[eggplant]] mashed curry)
* ''Sev tameta nu shaak'' (curry made of [[tomato]]es and sev)
* ''Sambhariyu Shaak'' (Stuffed Ivy gourd, baby potatoes, sweet potatoes and eggplant curry)
* ''Tameta bateta nu shaak'' ([[tomato]] and [[potato]] curry)
* ''Tindoda nu shaak'' ([[Coccinia grandis|ivy gourd]] curry)
* {{transl|gu|Tindoda batetanu shaak}} (ivy gourd curry)
* {{transl|gu|Tameta muthiyanu shaak}}
* ''Palak nu shaak'' (spinach leaves curry )
* ''[[Undhiyu]]'': A mixed vegetable [[casserole]] that is traditionally cooked upside down underground in earthen pots fired from above. This dish is usually made of the vegetables that are available on the [[South Gujarat]] coastline during the winter season, including (amongst others) [[green bean]]s, unripe [[banana]], [[muthia]], and [[purple yam]]. These are cooked in a spicy [[curry]] that sometimes includes [[coconut]]. ''Surti Undhiyu'' is a variant that is served with [[puri (food)|puri]] at weddings and banquets. Again it is a mixed vegetable casserole, made with red [[lentil]]s and seasoned with spices, grated [[coconut]], and [[palm sugar]] in a mild sauce. It is garnished with chopped [[peanut]]s and toasted grated [[coconut]], and served with [[rice]] or [[roti]]. This dish is very popular all over Gujarat, and most Gujarati families eat it at least once a year on [[Makar Sankranti]].
* ''Val papadi nu shaak'' ([[Flat bean|Flat bean curry]])
*''[[Dal dhokli]]''

===Side dishes (''Farsan'')===
[[File:Khaman Dhokla.jpg|320x240px|thumbnail|right|Khaman]]
[[File:Sour cake 'Handwo'.jpg|200px|thumb|Handvo]]
[[Farsan (food)|Farsan]] are side dishes in Gujarati cuisine.
* ''[[Dabeli]]'' (a bread stuffed with the spicy masala mixture)<ref>{{Cite web |url=http://www.foodontvnetwork.com/how-to-make-dabeli-at-home/ |title=Archived copy |access-date=2015-11-25 |archive-url=https://web.archive.org/web/20151011044119/http://www.foodontvnetwork.com/how-to-make-dabeli-at-home/ |archive-date=2015-10-11 |url-status=dead }}</ref>
* ''[[Bhajiya]]'' (deep fried savoury snacks; a popular variety is [[pakora]])
* ''[[Vada (food)|Dal Vada]]'' (deep fried savoury snacks; a popular variety is [[Dal Pakoda]]) ''Dal vada, Vaati dal na bhajiya''
* ''[[Locho]]'' (a Surti variety made from chickpea flour)
* ''[[Aloo puri]]'' (another Surti variety)
* ''[[Chaat]]'' (A mixture of [[potato]] pieces, crispy fried bread, and spices topped with [[chutney]], [[Coriander#Leaves|cilantro]], and yogurt)
* ''[[Dahi Vada|Dahi vada]]'' (Fried dumplings soaked in yogurt and topped with salt, [[cumin]], and [[cayenne pepper]])
* ''[[Dhokla]]'' (steamed cake made primarily of rice flour)
* ''[[Handvo]]'' (steamed cake made of rice flour, beans, yogurts, and [[calabash]])
* ''[[Kachori]]'' (a deep fried dumpling made of flour and filled with a stuffing of yellow [[Mung bean|moong dal]], [[black pepper]], [[cayenne pepper]], and [[ginger]])
* ''[[Khaman]]'' (Steamed cakes made out of [[gram flour]], garnished with green [[chili pepper]] and [[Coriander#Leaves|cilantro]]; types include nylon khaman and vati dal na khaman
* ''[[Khandvi (food)|Khandvi]]'' (roll made of [[gram flour]] and [[dahi (curd)|dahi]] (yogurt) topped with [[mustard seed]], [[Cilantro#Leaves|cilantro]], and grated [[coconut]])
* ''[[Upma ]]''
* ''Khichu'' (a thick [[porridge]]-like mixture made of [[rice flour]] and seasoned with [[cumin]] seeds; once prepared, the mixture is often topped with [[Cooking oil|oil]], [[cayenne pepper]], and [[salt]])
* ''Lilva kachori'' (a variety of ''[[kachori]]'' made with [[pigeon pea]]s)
* ''[[Patrode|Patra]]'' ([[Colocasia|Patarveliya]])
* ''Methi na gota'' (Fried [[fenugreek]] Dumplings)
* ''[[Muthia]]'' (steamed dumpling made of [[gram flour]], [[fenugreek]], [[salt]], [[turmeric]], and [[cayenne pepper]]; the steamed dumpling can also be stir fried with [[mustard seed]])
* ''[[Panipuri|Pani puri]]'' (a round hollow flatbread that is fried crisp and filled with [[potato]], and black [[chickpea]]s and topped with water seasoned with [[Mentha|mint]] and green [[chili pepper]], and [[tamarind]] [[chutney]])
* ''Sev khamani'' (''grated khaman'' topped with crispy, fried [[sev (food)|sev]])
* ''[[Vegetable Handva|Vegetable handva]]'' (served hot either with chutney or [[tomato sauce]] or [[pickling|pickle]])
* Methi na vada (vada made with Bajara flour and green fenugreek leaves)
* [[samosa]]
* Surati samosa or Navtad Samosa
* ''[[Tapioca|sabudana na vada]]''
* ''Khichdo''
*''Batata vada''
*''Kela vada'' (fried banana dumplings)
*''Ratadu na vada'' (yam fritters)
*''Bafela (steamed) muthiya'' (of any vegetable)
*''Tadela Bhaat na muthiya'' (fried rice fritters)
*''[[Ponk]] na vada''
*''[[Khaja]]''
*[[Undhiyu]]

===Snacks (Nasta)===
{{Unreferenced section|date=July 2019}}
[[File:Khandvi, Gujarati snack.jpg|thumb|Khandvi(known as "Patudi" in South Gujarat), a popular Gujarati snack]]

* ''Chavanu'' (mixed fried snacks)
* ''[[Murukku|Chakri]]''
* ''Chorafali''
* ''[[Fafda]]''
* ''[[Ganthiya]]''
* ''[[Khakhra]]''
* ''Mathia''
* ''Sev (palak Sev, Aloo sev)''
* ''Sev mamra''
* ''Lasaniya mamra''
* ''Makai no dana'' (corn chevda)
* {{transl|gu|Porbandar khajli}}
* ''[[Khandvi]]''(Patudi)
* ''Methi sakarpara''
* ''Methi Muthia''
* ''Ragda Pettis''
* ''Nachni Methi Muthias''
* {{transl|gu|Tuver lilva kachori}}
* ''Khichu Papdi''
* [[Khaman]]
* Mathiya
* Suvari or sweet puri
* Thapda
* ''Sarevada/chokhaliya'' (rice flour papad)
* ''Fulwadi''
* Fried Suran ([[Yam (vegetable)|Yam]])

===''Dal'' (pulses)===
{{Unreferenced section|date=July 2019}}
* Gujarati Daal
*Moong Dal
* Gujarati [[Kadhi (Gujarati dish)|kadhi]]
* Kadh (an intermediate between kadhi and daal)
* Mix dal
*Adad ni daal ( Great with bajara rotala)

===''Mithai'' (sweets)===
{{Unreferenced section|date=July 2019}}
[[File:Sukhdi.jpg|thumb|[[Sukhdi|Sukhadi]]]]
[[File:Awadhi jalebi.jpg|thumb|[[Jalebi]]]]

* ''Adadiya''
* ''Jadariyu''
* [[Sutarfeni]]
* [[Kansar]]
* Maisur
* Halvasan
* Aadupak
* [[Malpua]]
* [[Keri no ras]]
* [[Basundi]]
* [[Ghari (sweet)|Ghari]]
* Ghughra
* Ghebar or Ghevar
* [[Sohan papdi|Son Papdi]]
* Magas (or Magaj)
* [[Sukhdi|Sukhadi]]
* Mohanthar/Mohanthal ([[gram flour]] [[fudge]])
* ghaum ni sev (wheat flour {{transl|gu|sev}})
* Ronvelia
* [[Peda|Penda]]
* Barfi
* [[laddu|Ladu]][[File:Mohanthal1.jpg|thumb|Mohanthal Famous Gujarati Sweet]]
* Sheero (sweet from semolina or wheat flour or {{transl|gu|rajegro}})
* [[Empanada|Ghooghra]]
* [[Jalebi]]
* [[Shrikhand]]
* Sweet Sev
* [[Sheera|Lapsi]]
* [[Doodhpak]]
* [[Shankarpali|Shakkarpara]]
* Kopra paak
*[[Calabash|Dudhi]] [[Halwa|no halwo]]
* [[Kaju katli|Kaju katri]]
* [[Gulab Jambu|Gulab jambu]]
* Velan lapsi
* [[Beetroot|Beet]] [[Halwa|no halwo]]
* Moong dal Halwa
*''Fada bi lapsi''
*''[[Nankhatai]]''

===Condiments===
{{Unreferenced section|date=July 2019}}
* [[Chutney]]
* [[Raita]]
* [[Indian pickle|Athanu]]
* [[Papadum]] or [[Papad]]
* [[Papadi]]
* [[Masala (spice)|Masala]] [[Papad]]
* [[Kachumber|Kachu]]{{Citation needed|reason=Your explanation here|date=February 2017}}
* Chhundo
* Methia Mango Pickle
* Murbbo
* Chhas ( Buttermilk )

===Spices and seasonings===
{{Unreferenced section|date=July 2019}}
* [[Garcinia indica|Kokum]]
* Aambli or Aamli ([[Tamarind]])
* Gođ ([[Jaggery]])
* Chaat Masala
* Hardar or Havej ([[Turmeric]] powder)
* Kothmir ([[Coriander]])
* Elaichi ([[Cardamom]])
* [[Garam Masala]] (Mix of dry spices, roasted and powdered)
* Hing ([[Asafoetida]])
* Jeeru ([[Cumin]])
* Kesar ([[Saffron]])
* Lilu marchu ([[Green Chilli|Green chilli]])
* Lal marchu ([[Cayenne pepper]])
* Methi ([[Fenugreek]] - leaves and seeds)
* Phoodino or pudina ([[Mentha|Mint]])
* Soonth (ginger powder)
* Laving (cloves)
* Mitho limbdo (curry leaves)
* Dhanano (Coriander seeds)
* Singadana (Ground Nuts)

==References==
{{reflist}}

== External links ==
* {{Commons category-inline|Cuisine of Gujarat}}

{{cuisines}}

{{DEFAULTSORT:Gujarati Cuisine}}
[[Category:Gujarati cuisine| ]]
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[[Category:Gujarati culture|Cuisine]]

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Gujarati cuisine