Culture of Gujarat - Gujarati Cuisine

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
• Ladoo1)Bundi na Ladoo 2) Churm na Ladoo 3)Tal na Lado 4) Shing na Ladoo
• Dalia ni Chikki Shing Ni Chikki Tal ni Chikki(particularly for winter)
• Puran Puri
• Vedvi (Just like Puran Poli, Where Puran poli Deeped in Ghee Fully)
• ShriKhand (perticularli for Summer)
• Mohan Thal
• Magaj (It is consider brain Tonic)
• Barfi
• Ghari 1) SURATI GHARI 2)BHAVNAGARI GHARI
• Sutarfeni
• Kaju Katri
• GOLPAPDI (Made out of Jeggari and Wheat-flower )
• Barfi Churmu
• Rabdi
• Khaja
• Dudhi no Halwo (and Mung Dal No Halwo Particularly for Marriage)
• Badam Ni Chaki(Particularly Offer to Lord Shrinathji of Nathdwara)
• Pista Ni Chaki(Particularly Offer to Lord Shrinathji of Nathdwara)
• Morning Sherow (Wheat Halwo)
• MaisurPack

Snacks

• Bhajias/Pakoras
• Pav Bhaji
• Chana Dal Wada
• Kutchi Dabeli
• Dal Wada
• Dhokla
• Farsi Puri
• Ganthias
• Handvo
• Kachori
• 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

(All Recipes Available In TARALA DALAL ) BOOKS