This document summarizes the cuisine of Gujarat, India. It is divided into sections on the different regions of Gujarat - Kathiawari and Kutch, Southern Gujarat, Sourashtra, and Kutch. The staple foods include millet, rice, and wheat eaten with vegetables, pulses, pickles, and chutneys. Signature dishes mentioned include dhokla, thepla, khandvi, shrikhand, methi dhal, and undhiyo. The cuisine utilizes ingredients like millet, jaggery, vegetables, and dairy as well as spices including asafetida and chili powder.

1. GUJARAT
THE LAND OF ALL RELIGIONS.
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
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webpage: chefsunilkumar.tripod.com

2. Special features
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This is a region of all religion like a Jainism's
and Parsees etc.
Population of Gujarat is mainly vegetarians,
due to the influence of Jains and Buddhists.
Except the Parsees and boras(Muslim
community).
Boras are very famous for their meat
preparation.
The staple food is millet.
Jains are the vegetarians who don’t use
onion and garlic in their dishes.
There is extensive use of millets, jaggery,
vegetables, roots and grains.

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The cuisine has a unique balance of sweet
and sour.
Food consists of bajra or jowar rotlo or
bhakri eaten with locally grown vegetables
such as brinjal,varieties of beans, gourds,
fenugreek leaves, lentils and milk.
Pappad is a great favorite and every house
prepares its own variety.
Geographically Gujarat is divided into 3 main
regions…
kathaiwari and kutch
Southern Gujarat or Surath
Sourashtra

4. KATHIAWARI AND KUTCH
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They use grains, pulses and vegetables in
abundance.
Their preparation has a predominant
flavor of garlic in their food.
Peanut fudge made from jaggery is a
specialty of this region.
Another favorites are Dhebras made from
wheat flour, green chilly, curds, salt and
sugar are eaten with chundo.

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Another specialty is methia masala made
from dry powder of methi seeds,red chilly
powder and salt. It is sprinkled over raw
vegetables and salads for flavor.
They include plenty of spices and a lot of
hot pickles and chutney as
accompaniments.
They are very famous for their spiciness
and they use lot of chilly powder for this.

6. SOUTHERN GUJARAT OR
SURATH
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Surath food is dominated by green
vegetables and plenty of fruit.
Here they use green chilly to make their
food spicy.
They use more sugar and their cuisine has a
sweet and tangy flavor because of the use of
jaggery.
Surath has plenty of green vegetables and
fruits this is because of proper rainfall in
southern Gujarat.
In surath other Gujarati specialties like
nankhatais, Kari biscuits, kesar biscuits and
mithas are served in several bakeries.

7. KUTCH
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Kutch cuisine is relatively simple,
kitchidi is the main dish which are
eaten with kadhi.
Kadhi is a

8. SOURASHTRA
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In sourashtra sugar cane, wheat,
millet, pulses, vegetables are
available in abundance.
The use of sugar cane is because of
the abundantly grown sugarcane in
this region.
The food is mainly dominated by
pulses and accompanied sweets.

9. A BASIC GUJARATHI THALI
CONSISTS OF…….
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Food starts with a glass of chaas
(butter milk)
Rice and wheat are consumed in
equal quantity.
1.variety of dhal.
2.kadhi.
3.two or three types of pulses.
4.vegetables.

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5.salads called cuchumbers.
6.savories.
7.sweet puris or chapatti or roti.
8.rice
9.chutney and pickles.
10.papad.

11. FARSANS & VAGHARS
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Farsans or snacks form the essential part of
the Gujarati diet.
They are consumed along with the meal.
Farsans such as kachories, papadies etc. are
famous.
Use of pickle is also a must in this cuisine.
Surathis are also famous for their vaghar,
which is tempering of foods.
Vaghars give the food a distinctive flavor.
Asafetida is used in all vaghars as it helps to
reduce the gas in the body.

12. SIGNATURE DISHES
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Khamam dhokla : a salty steamed cake
made out of chick pea flour.
Methi thepla : dough made out of jowar and
wheat mixed with coriander, chopped fennu
greek and chilies, rolled thin and shallow
fried in a griddle.
Khandvi : a snack made by cooking a
mixture of butter milk, gram flour, water till
dough like consistency and set, tempered
with mustard seeds, red chili and hinge.
Garnished with chop coriander and g..
Coconut.

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Shrikandh : flavored yogurt.
Methi Dhal : tempered dhal,
finished off with jaggery and lemon
juice or tamarind pulp.
Brown rice :
Doodh pak :
Aam rass : mango juice.

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Undhiyoo : a winter delicacy in
which all the seasonal vegetables
are put, traditionally it is made in
earthen ware which after being
filled with the ingredients and
sealed and buried upside down with
fire lit above they are cooked in the
pot.

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Much variety of mouth freshener
served in the end mark the
completion of meal vary from saunf,
dhana dhal, elachi etc.