FOOD OF GUJARAT

The majority of Hindu Gujaratis, and all Jain Gujaratis are vegetarian. Gujarati cuisine follows the traditional Indian full meal structure of rice, cooked vegetables (curry-like in texture) and bread. The bread is usually a roti. The different types of roti (breads) that a Gujarati cooks are roti, bhakhri, thepla, puri, maal purah and puran-pohli. Ghari and Khakhra are also eaten as roti, but they are usually eaten as a snack. Khaman, Dhokla, dhokli, dal-dhokli, undhiyu, fafda, chevdoh, papdi, bhusu and Sev mamra are Gujarati dishes savoured by many communities across the world. Use of Ghee in meals is very common. For example, pouring in rice or khichdi and applying on roti. The meal is usually accompanied with a sweet and a salty snack (farsaan) like Vada. Gujarati cookbook writers like Tarla Dalal are famous internationally.

The vegetable cooking involves preparing basic sauce first by frying masala with tomatoes and onions. Vegetables are usually added later. Gujaratis are more comfortable cooking with peanut oil (shing tel). However, while living abroad they adjust their cooking method with available Canola or Sunflower oil. The making of masala is traditionally done on grinding stones. Nowadasys, people use a blender or grinder to make masala. Each person makes masala differently, hence cooking tastes different depending on the household. People from north Gujarat use dry red chilli powder, whereas people from south Gujarat prefer using green chilli and corriander in their cooking. Gujarati Jains (and many Hindus) avoid using garlic and onions in their cooking. Traditionally Gujaratis eat Mukhwas or paan at the end of a meal. In many parts of Gujarat, having Chass butter milk or soda after lunch or dinner is quite common. Gujarati families celebrate Sharad Purnima by having dinner with doodh-pauva under moonlight.

Pakistani or Muslim Gujaratis are normally non-vegetarian.