Gujarati staple diet with bori muslims and parsi food
The traditional Gujarati food is primarily vegetarian and has a
high nutritional value. The typical Gujarati thali consists of varied
kinds of lip smacking dishes. Gujarati cuisine has so much to
offer and each dish has an absolutely different cooking style.
Some of the dishes are stir fry, while others are boiled. Gujarati
food is more often served on a silver platter. Gujaratis use a
combination of different spices and flavours to cook their meals
and this is what makes their food truly exotic.
Gujarati cuisine differs from season to season depending on the
availability of vegetables. People in the urban areas are starting
some new eating trends. In the summer season, spices such as
black pepper and its constituent spices are used in lesser
quantities. People fast on a regular basis and limit their diet to
milk, nuts and dried fruits.
Popular Gujarati Dishes
• Ghari Ghebar or Ghevar
• Keri no ras
• Puran Poli
Diwali Special Snacks
Shaak and Daal: Vegetables
• Meethi (Sweet) Kadhi
• Sev Tameta nu Shak
PARSI STAPLE FOOD
Parsi Cuisine refers to the traditional cuisine of the Parsis of India.
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry.
Curry is made with coconut and ras without, with curry usually being
thicker than ras. Dinner would be a meat dish, often accompanied by
potatoes or other vegetable curry. Kachumbar (a sharp onion-
cucumber salad) accompanies most meals.
Also popular among Parsis, but less so elsewhere, are the typical Parsi
eeda (egg) dishes, which include akuri (scrambled eggs with spices)
and the pora ("Parsi" omelette). Also, main dishes (such as those listed
above) are often served with an egg on top.
Traditional breakfasts during the 1930s in Mumbai or in many South
Gujarat villages consisted of khurchan (offal meats cooked with
potatoes in a spicy gravy), and some variant of the ubiquitous deep-
fried, fried or half-fried eggs. In agrarian communities this would be
washed down by copious quantities of coconut toddy, often straight
off the tree.
Popular Parsi dishes
• Chicken farcha (fried chicken)
• Patra ni machhi (steamed fish wrapped in banana leaf)
• Dhansak (lamb, mutton, goat or chicken and/or vegetables in
lentil and/or toor daal gravy)
• Sali murghi (spicy chicken with fine fried matchstick potatoes)
• Jinga no patio (shrimp in spicy tomato curry)
• Khichri (rice with toor daal and/or moong daal)
• Saas ni machhi (yellow rice with pomfret fish fillets in white
• Jardaloo sali boti (boneless mutton in an onion and tomato sauce
with apricots and fried matchstick potatoes)
• Tamota ni russ chaval (mutton cutlets with white rice and tomato
• Common desserts include sev (vermicelli), ravo (semolina) and
Malido. Also popular are faluda and kulfi, both of which are
adoptions from the cuisines of the Irani and Urdu-speaking
communities. Wedding feasts traditionally include lagan nu custard.
• Popular parsi snacks include bhakhra (deep fried sweet dough)
batasa (flour and butter tea biscuits) dar ni pori (sweetened lentils
stuffed in a light pastry) and khaman na ladva (dumplings stuffed
with sweetened coconut).
BOHRI MUSLIMS FOOD
Every Bohra house around the world gets food from a local
community centre, called Faize Mawaid-e-Burhani. This community
centre caters for all three meals every day of the week except Sundays.
There is no price tag on the food, so families pay whatever they can
afford. There are no receipts and no records of payments are
maintained. Most well-to-do people make generous donations to keep
the centre running and ladies volunteer to make chapattis at the
The idea is to provide quality food to all members of the community,
irrespective of whether they can afford it or not.
A Bohra meal begins by passing the salt. And it is only after each
partaker seated around a big platter has tasted it that the first course is
served. Bohra Muslims, who are said to have migrated originally from
Yemen to Gujarat, are firm believers in the maxim: “The family that
eats together, stays together.”
• Pineapple halwa - Pineapple pudding
• Kheer - Indian rice pudding
• Khajur no Halwo - Date Pudding
• Appetizer - Savory
• Shami kebab - Meat patties made
with lentils and spices
• Teekha aloo - Spicy potatoes
Salads or Sides
• Baigan nu bharta - Baigan ka bharta -
Roasted eggplant with yogurt
• Gosh ni tarkari - Mutton stew
• Lagan ya seekh - Minced meat
layered with tomatoes, potatoes and
finished with egg
• Mutton korma - Mutton cooked in
tomato sauce and finished with
yogurt and fried onions
• Spicy fried fish
• Kefti dal - Mixed lentil soup
• Patwalya - Colocasia leaf rolls
• Gavarfali ni sabzi - Cluster beans
cooked in spices and tomato sauce
• Dudhi ni tarkari - Bottle gourd soup