History of Gujarati Cuisine
Gujarati cuisine derived from the state of Gujarat which is situated in western India. Jainism and Vaishnav these are the most common and populated communities in Gujarat and because of these both communities the food habits are mostly Vegetarian. Gujarati cuisine is well known for their snack item. Gujarat is divided into Surat, Kachchh, Kathiyawad, and north Gujarat. All these regions contribute their unique food features and taste to Gujarati cuisine. Gujarati’s normally use sugar OR jaggery in all their food preparations. Cooking style of Gujarati is food is different and quite unique.
Peoples of Surat are so foody and they are having a strong taste buds. And because of this strong taste buds, they developed a taste, variety, quality.
The staple food of Surat is-
Surati Rasawala Khaman
Surati Sarasiya Khaja
Kacchi people are very simple and thoughtful people. Their food habits are satvik. Rann utsov is the most popular festival to attend in kachchh. Usually kucchi thali consist of rotla or roti, curd or buttermilk, dal, shak, papad, farsan.
The staple food of Kachchh is-
Fresh Green Chana Roasted with their Pods
Khichdi & Kadhi
Kathiyawadi thali is very much famous cuisine of this region. We can describe kathiyawadi thali under the spicy and greasy variant of Gujarati thali. This thali has generous use of onion and garlic.
The staple food of Kathiyawad Tali is-
Papad ki Sabji
Sev Tamatar Nu Shaak
Tindora Nu Shaak
Kathiyawadi Dhokli Nu Shaak
Tikhari or Kadhi
Zymin Nutrition Meter Rating –
Gujarati cuisine is known for its snacks and healthy dishes.The use of ghee is more which increases the fat content of the food. Most part of Gujarat is vegetarian which good for overall health. Gujarati food could be the healthiest if ghee could be used in moderation.
Cuisine Rating – 6