Gujarati Cuisine
The food served in the South of Gujarat is influenced by the cuisine of Maharashtra. In South Gujarat, people usually consume Jowar, whereas in Saurashtra and North Gujarat, the diet consists mainly of Bajra and Maize. In Baroda, you will find a blend of all tastes due to its location. In earlier times, wheat was consumed only by the elite and by the middle class during the festive season. With changing time, things have changed. Today, wheat forms an integral part of the Gujarati platter and is used in a number of ways.
Sweets
- Basundi
- Doodh Pak
- Gajar Halwa
- Gulab Jambu
- Jalebi
- Ladoo
- Puran Puri
- Shrikhand
- Mohan Thal
- Magas
- Barfi
- Gari
- Sutarfeni
- Kaju Katri
Snacks
- Bhajias/Pakoras
- Pav Bhaji Recipe here: http://mitholimdo.wordpress.com/category/recipe-by-name/pav-bhaji/
- Chana Dal Wada
- Kutchi Dabeli
- Dal Wada
- Dhokla
- Farsi Puri
- Ganthias
- Handvo Recipe here: http://mitholimdo.wordpress.com/category/recipe-by-name/handvo/
- Kachori
- Khandvi Recipe here: http://mitholimdo.wordpress.com/category/recipe-by-name/khandvi/
- Muthias
- Sev-Usual
- Bhel
- Pani Puri
- Fafda
- Chevdo
- Bhakharvadi
- Chavanu
- Jain Chevdo
- Patra
- Gatha
Pulses (Dals)Kadhi
- Mixed Dal
- Moong Dal
- Plain Dal
- Tuver Dal
- Udad Dal
- Kadhi
- Dhal Dhokli
Vegetables
- Batata Suki Bhaji
- Cabbage Peas
- Cauliflower-Green Peas
- Methi Mutter
- Okra
- Sev-Tomatoes
- Undhiyu
Read more about this topic: Gujarati Culture
Famous quotes containing the word cuisine:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)