| Gujarati Cuisine |
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Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Northwest Region of India. It is predominantly Vegetarian . The typical Gujarati '' Thali '' consists of '' Rotli '' (a flat bread made from wheat flour), '' Daal '' or '' Kadhi '', rice, and ''sabzi/shaak'' (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes. Many gujarati dishes have a beld of sweetness. Dishes are not too sweet, but some are a bit sweeter than in other parts of India. Staples include Salad , homemade Pickles , Khichdi (rice and lentil or rice and Mung daal), and chhaas ( Buttermilk ). Main dishes are based on steamed vegetables and dals that are added to a ''vaghaar'', which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt , Sugar , Lemon , Lime , and Tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggery to some of the ''sabzi/shaak'' and ''daal''. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water. The cuisine changes with the seasonal availability of vegetables and, in knowledgeable families, the spices also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to Milk and Dried Fruit s, and Nuts , are commonplace. In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes, which has led to increased incidence of Western diseases. There are many chefs who have came up with ultimate fusion of Western and Gujrati food. Sweets made from such ingredients as local Sugar Cane , Jaggery , milk, Almonds , and Pistachios were originally served at weddings and family occasions as an instant energy booster for relations travelling long distances to attend. They are now being enjoyed every day by those with sedentary occupations. GUJARATI CUISINE - THE HAUTE CUISINE OF VEGETARIANISM. With so much variety in eating vegetarian food, the famous Indian British cookbook writer Madhur Jaffrey has termed Gujarati cuisine as "the haute cuisine of vegetarianism" in one of her TV serials about Indian food. Some of the more popular Gujarati dishes are mentioned below. LIST OF GUJARATI DISHES ''Mithai'' (Sweets)
Diwali Special Snacks ''Farsan'' (Snacks)
''Shaak'' and ''Daal''(Subzee/Vegetables/Curries)
Breads Other REFERENCES
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