Gujarati cuisine - Citizendia

Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India. A handi is a deep narrow-mouthed cooking vessel used in Indian cooking Kadai redirects here For the language family see Tai-Kadai languages For the PepsiCo beverage see Tava (soft drink; for the village in Azerbaijan see Birinci Udullu. Uruli is a traditional cookware used in Kerala (a state in South India) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Cuisine of Uttar Pradesh ( Hindi: उत्तर प्रदेश का खाना Urdu: اتر پردیش کا کھانا) is from the state of Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar. Bihari cuisine (बिहारी खाना is predominantly Vegetarian. Kashmiri cuisine has evolved over hundreds of years The first major influence was the food of the Kashmiri Buddhists and Pandits the Hindus who lived in the valley The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice is the Staple food of the southern state of India, Andhra Pradesh. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen Mangalore ( Kannada:, Mangalūru; Tulu: Kudla, ಕುಡ್ಲ Konkani: Kodial, ಕೊಡಿಯಾಲ್ The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Sikkimese cuisine is one of the popular cuisines coming from North-East India. The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External The Tripuri ( Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients Goan cuisine consists of some unique varieties of Goa, India. Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia the subcontinent has benefited from numerous food influences The traditional Jain cuisine is completely Vegetarian and also excludes onions and garlic like the Shojin-ryori cuisine of Japan Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Udupi cuisine ( Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) is a world-renowned Cuisine of South India. Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals List of Indian dishes by region of origin South West Bengali List of Indian sweets and desserts by region of origin North East South West Pan-Indian Alcoholic traditional Hadia: rice Central India Mahua: Mahua flowers Central India Feni: cashewnuts Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals Indian spices includes a variety of Spices and Herbs grown across the Indian subcontinent. Following is a list of condiments used in Indian cuisine Chutneys Coconut Chutney Onion chutney Tomato As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions Gujarat (ગુજરાત Gujǎrāt, pronounced) is a state in western India. It is all vegetarian, due to Hinduism and Jainism. Hinduism is a religious tradition that originated in the Indian subcontinent. Jainism, traditionally known as Jain Dharma / Shraman Dharma (जैन धर्म is an ancient religion of India. 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, spicy or sweet). Thali (थाली meaning "plate") is an Indian meal with contents varying from one regional cuisine to another Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi Dal (also spelled dahl, dhal or daal) ( Devanagari दाल Telugu పప్పు Bangla দ্দাল is a preparation Kadhi ( Hindi: कढी is a traditional North Indian dish like soup that is eaten with Rice and Roti. Cuisine varies in taste and heat, depending on a given family's tastes. Everything vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes Many Gujarati dishes have a blend 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 bean daal), and chhaas (buttermilk). Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of Indian pickles ( Urdu: اچار)are a variety of spicy Pickled side dishes or condiments popular in the Indian Subcontinent in Southeast Asia and in many ||-||} Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste 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. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. The lemon ( Citrus × limon) is a hybrid in cultivated wild plants Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family 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. Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness is a basic blend of ground Spices to be used alone or with other Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Dried fruit is fruit that has been dried, either naturally or through use of a machine such as a Food dehydrator.

In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes. There are many chefs who have come up with ultimate fusion of Western and Gujarati food.

A very healthy meal popular in the villages near Saurashtra during the cold winters consists of thick Rotis called as Bhakhri made up of Bajra flours, garlic chutney, onion pieces and lots of Buttermilk. Roti ( Hindi: रोटी; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ; Urdu: روٹی; Gujarati: રોટલી; roʈi Bhakri (भाक्री bhākrī) is a round flat unleavened Bread often used in the cuisine of western and central India, especially in the states of Pearl millet ( Pennisetum glaucum) is the most widely grown type of Millet. Chutney ( Hindi: चटनी Urdu: چٹنی) (British spelling or chatni is a term for a variety of sweet and spicy Condiments, usually Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste It is a good source of heat which suits the poor villagers working on their fields in the cold days very well.

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. Sugarcane ( Saccharum) is a genus of 6 to 37 species (depending on taxonomic interpretation of tall perennial grasses (family Poaceae tribe Andropogoneae Jaggery (also Transliterated as jaggeree) is a traditional unrefined Sugar used throughout South and South East Asia The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of They are now being enjoyed every day by those with sedentary occupations.

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. Madhur Jaffrey ( Hindi: मधुर जाफरी madhur jāphrī; born August 13, 1933) is an Indian Actress, who has

Some of the more popular Gujarati dishes are mentioned below.

List of Gujarati dishes

Mithai (Sweets)

Sutarfeni
Halvasan
Malpua
Shrikhand
Keri no ras
Basundi
Ghari (sweet from Surat)
Ghebar or Ghevar (sweet from Surat)
Puran Poli
Son Papdi
Magas (or Magaj)
Sukhadi
Penda
Barfi
Ladu
Shiro

Diwali Special Snacks

Cholafali
Mathia
Soonvali
Ghooghra

Farsan (Snacks)

Bhajiya
Haandwoh
Muthia
Dhokla
Khandvi
Patra
Khichu
Fafda Jalebi
Khakhra
Sev Khamani
Ganthia
Khaman
Lilva Kachori
Pani Puri
Chaat

Shaak and Daal(Subzee/Vegetables/Curries)

Undhiyun
Sev Tametanu Shak

Meethi (Sweet) Kadhi

Breads

Thepala
Dhebara
Fulka rotli
Bhakhri
Bajri no rotlo
Puri (food)
Parotha

Other

Khaman Dhokla
Kachori
Khandvi
Daal Dhokli

References

Malpuas are banana fritters that are commonly served as a dessert or a snack in the Indian state of Orissa. Shrikhand is an Indian sweet dish made of Strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine. Keri no Ras, also Aam Ras, ( Mango pulp is a traditional Gujarati dish popular amongst Gujaratis in India and abroad Basundi is an Indian Dessert. It is a dense sweetened paste made by boiling milk on low heat for a long time Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Puran poli ( Marathi & Konkani: पुरणपोळी, Gujarati: Poli, Tamil: போளி Poli, Kannada: Muthia is an example of Indian food. The name is derived from the way it is made from the 'gripping' action of the hand Dhokla is a Fast food from the Indian state of Gujarat. Ingredients The dish can be made of ground chana dal ( Patra is a popular vegetarian dish in the state of Gujarat in the West region of India. Khakhra is a popular roasted Gujarati Indian bread or snack item made from wheat flour and oil Panipuri, also known as Gol Gappa or Gup chup is a popular street snack in the Indian subcontinent, especially in India. Chaat (चाट literally meaning "to lick or taste" is a word used across India, Pakistan and the rest of South Asia to refer to small plates Undhiyu is a Gujarati vegetarian preparation made especially in the winter season due to the seasonal availability of one of the main ingredient "paapadi" Kadhi ( Hindi: कढी is a traditional North Indian dish like soup that is eaten with Rice and Roti. Bhakri (भाक्री bhākrī) is a round flat unleavened Bread often used in the cuisine of western and central India, especially in the states of A puri or poori is a South Asian unleavened Bread prepared in India. Kachori or Kachauri ( Urdu: کچوری) a farsani, Pakistani or spicy Indian snack of various regions of India including Rajasthan

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