Gujarati cuisine

Gujarati cuisineis the cuisine of theIndianstate ofGujarat.
The typicalGujarati thaliconsists ofrotli,dalorcurry,rice, andshaak(a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). Thethaliwill 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, sevaiya 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 GujaratandSouth Gujaratare the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy commonly.
Despite easy access to plentifulseafood, Gujarat is primarily a vegetarian state. Many communities such as Koli Patel, Ghanchi, Muslim communities and Parsi, however, do include seafood, chicken and mutton in their diet.
Staples include homemadekhichdi(riceandlentilsorriceandmung beans),chaas(buttermilk), andpicklesas side.  Main dishes are based on steam cooked vegetables with different spices anddalsthat are added to avaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients.Salt,sugar,lemon,lime, andtomatoesare used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade.  It is common to add a littlesugarorjaggeryto some of the vegetable dishes anddal, which adds sweetness to the often savory and spicy dishes.
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.  The spices used also change depending on the season.Garam masalaand its constituent spices are used less in summer.  Regular fasting, with diets limited tomilk,dried fruits, andnuts, is commonplace.
Gujaratis are predominantly vegetarians,even though pockets of the state consume chicken, eggs and fish.
Flat bread prepared withBajrahas nutritional value similar to other foods based on flours.Common meals in villages nearSaurashtraduring the cold winters consists of thickrotis, called "rotla" made of bajra flour (pearl millet flour) and "bhakri" made ofwheat flour, garlicchutney,onion, andchaas.
Sweets (desserts) served as part of athaliare typically made frommilk,sugar, andnuts. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or atDiwali.
Gujarati cuisine is also distinctive in its wide variety offarsan— side dishes that complement the main meal and are served alongside it.  Somefarsanare eaten as snacks or light meals by themselves.
Gujaratis will often refer todal-bhat-rotli-saakas their everyday meal. For special occasions, this basic quartet is supplemented with additionalshaak, sweet dishes, andfarsan.  A festive Gujaratithalioften contain over a dozen items. Dietary rules restrict the permissible combination of dishes.For example, ifkadhiis to be served, then a lentil preparation such aschutti dal,vaal, ormug ni dalwill also be included.  The sweet dish accompanyingkadhiwill likely be milk or yogurt–based, likedoodhpakorshrikhand.  However, a yogurt-basedraitawould not be served with such a meal.  Festive meals based ondalwill typically have a wheat-based sweet dish likelapsiorladooas the sweet accompaniment.  Many Gujarati families make and consumemoong dalin their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods.
Gujarati thali is sometimes seen as being "no-frills"even though it can be elaborate. India's current prime minister, Narendra Modi has often arranged Gujarati food for his special overseas guests likeShinzo Abeor Portuguese Prime MinisterAntónio Costa.Modi himself has been said to prefer Khichdi.even when visiting overseas,something that opposing politicians sometimes mocked.Mr. Mukesh Ambani, a renowned business tycoon and a proud Gujarati, showcased his deep connection to his roots during his son Anant Ambani's recent wedding. The celebrations were nothing short of grand, with dignitaries and delicacies from all over the world. However, what stood out was the emphasis on Gujarati culture. Every aspect of the wedding, from the rituals to the cuisine, was steeped in Gujarati traditions. By incorporating traditional Gujarati dishes and rituals, Mr. Ambani highlighted the rich heritage of Gujarat, reflecting his pride in his cultural identity. This event not only celebrated a union but also honored and promoted Gujarati culture on a global stage.
In coastal Gujarat, theKharwacommunity has developed a cuisine consisting of fresh and dried fish.  Common seafood arepomfrets,khandwas,gedadas,surmai,prawns,crabs,lobster, andnarsinga(calamari).
Gujarati cuisine varies in flavour and other aspects from region to region. One can notice that food from Surat, Kutch,Kathiawadand 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.
In addition to plainrice, Gujarati cuisine also includes rice based dishes such as:
Farsanare side dishes in Gujarati cuisine.