Gujarati cuisine is known for its sophisticated, light, vegetarian meals and there are slight variations in eating habits and modes of preparation in its three component regions. However one major trait of Gujarati cuisine is its irresistibly tangy cuisine.
Kathiawari and Kachchh food both use red chilli powder to make the cuisine spicy. The cuisine in south Gujarat too, is spicy but here green chilies add 'life' to the food. The people of Surat use sugar than the others in their cooking and as a result, the cuisine has a sweet, tangy flavour.
The famous Gujarati 'thali' served at weddings consists of 'farsans', sweetmeats and a variety of sweet and sour chutneys and pickles. This harmony is derived from mixing of the sweet with the salty is what makes the cooking of this state different from the rest.
Which is your favorite Gujarati cuisine/food? Share recipes.
I love gujarati foods and all its farsaans. What is the standard cookbook for gujarati cuisine. I purchases "Gujarat nu jaman" and it is ok. I am looking for good gujarati recipes especially bhakhar wadi. Any recommendations?
Gujarati cuisine is one of my favorite cuisines. And due to Gujarat's proximity to Rajasthan there is a great influence our cuisine in each other's. But I can undoubtedly say that methi theplas with mango choonda are my all time favorite.
I fondly remember Dakshaben who helped us at the kitchen some years ago rolled out such savory theplas which inspite of my several trials are not the same as the ones she made.
Miss you Dakshaben and your yummmy Methi Theplas!!
Hello BeeAmma, Gujarati cuisine is also known for its wide range of farsans. Are you a Gujarati?
Bhakarwadi is also my personal favorite. I have never made them personally, but i know for sure...it require a good deal of expertise. Anyone who can give the recipe and also some tips to make the right Bhakarwadi.
I love Gujarati food like Dhokla, khaman and bhajiyas...that's what I can get in food courts outside Gujarat. However, I heard in Gujarat, different parts of the state has different flavors and their own unique taste to the cuisine. Is it true?
I sometimes find the dishes in the Gujarati thali very sweet (which I of course do not like personally). But my friends say, it is not always that Gujarati dishes are sweet - it is made sweet with gur (jaggery); they are spicy as well.
I love Gujarati food like Dhokla, khaman and bhajiyas...that's what I can get in food courts outside Gujarat. However, I heard in Gujarat, different parts of the state has different flavors and their own unique taste to the cuisine. Is it true?
I sometimes find the dishes in the Gujarati thali very sweet (which I of course do not like personally). But my friends say, it is not always that Gujarati dishes are sweet - it is made sweet with gur (jaggery); they are spicy as well.
Can someone clear the confusion please?
Hi Deepika, It is true that Gujarati cuisine is broadly divided into 4 food zones and the zones are mainly based on the availability of the ingredients. Since you know, Gujarat on the border of Rajasthan is a fairly dry land, with very less availability of vegetables. The 4 zones are:
North Gujarat
South Gujarat
Kathiawadi
Kutchi
In comparison to the dry region of Saurashtra, Southern Gujarat is blessed with plenty of rainfall. Green vegetables and plenty of fruit therefore dominate Surti food. There are no elaborate preparations made, no expensive ingredients used and yet the food in its utter simplicity, tastes exotically different.
Popular items include a delicious vegetable concoction called Undhyoo and Paunk, a tangy delicacy. Surat is also famous for its bakery items like the 'nankhatais', 'gharis' and the 'saglu baglu mithai', which are easily available in the city's bakeries and confectionery shops.
More on it later.... have to go..Till then, tell me ladies which is your favorite Gujarati food and do you make it at home.
Thanks Hetal. Lovely to read this. I've learnt a lot; really...there is so much into the cuisines of each state that we usually get to know only a few while just terming them as Gujarati food, South Indian food, etc.
My favorites among Gujarati food are theplas, khaman, Khandvi and of course Dhokla. Would love to learn and make them at home; but do not know how difficult or easy that'll be.
Last edited by uttarkideepika; 11th July 2009 at 08:22 AM.
I love gujarati foods and all its farsaans. What is the standard cookbook for gujarati cuisine. I purchases "Gujarat nu jaman" and it is ok. I am looking for good gujarati recipes especially bhakhar wadi. Any recommendations?
Hello BeeAmma, Here's Bhakharwadi recipe for you and all Bhakharwadi fans. Its also my personal favorite. Enjoy!
Ingredients:
For cover: 3 cups plain flour (maida) ½ cup gram flour (besan) 1½ tbsp. oil salt to taste For filling: 1 tbsp. gram flour (besan) 1 tsp. ginger grated 1 tsp. garlic grated 1 tsp. sesame seeds (Til) 1 tsp. poppy seeds (khuskhus) 1½ tsp. sugar Red chilli powder to taste ¼ tsp. garam masala 1 tbsp. dried coconut grated 1 tsp. coriander seeds crushed coarsely ½ tsp. fennel seeds crushed coarsely ½ cup fine 'Sev' (used in bhel) salt to taste oil to deep fry
Method
Prepare Dough For cover: 1.Mix the plain and gram flours, salt, oil. 2.When crumbly add little water, and knead into a smooth dough. 3.Cover with a moist cloth.
Prepare filling: 1.Roast sesame and poppy seeds lightly. 2.Crush, add fennel and coriander seeds. 3.Heat oil add cumin seeds, allow to splutter. 4.Add ginger, garlic, fry for few seconds. 5.Add all other crushed seeds. Stir. 6.Add coconut, sev, masalas, salt, sugar, flour. 7.Mix well keep aside.
To proceed: 1.Divide the dough into small portions 2.Roll each portion into a thin rectangular shaped chappati 3.Spread the filling thinly all over the chappati.
4.Roll up the dough with the filling into a tight cylindrical shape.
5.Seal the edges with a little water. 6.Cut into 1"-1½” pieces and deep fry in hot oil. 7.Deep fry in hot oil till golden brown and crisp. 8.Remove the bhakar wadi from oil 9.Let it cool down to room temperature before storing in airtight containers.
Re: Gujarati Cuisine - Sweet Hot & Tangy 
Re: Gujarati Cuisine - Sweet Hot & Tangy 
Re: Gujarati Cuisine - Sweet Hot & Tangy 
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