Mostly
vegetarian, Gujarati
cuisine is delightfully delicious with a combination of leafy vegetables and
pulses subtly flavoured with spices to the accompaniment
of rice and a variety of breads. The typical Gujarati
meal basically bland,
served
traditionally on large silver or stainless steel platters; thali
consists of one variety of dal, Kadhi- a curd preparation, two to
three vegetables and pulses, salad savories, sweets, puri or chappati,
rice chutneys, hot pickles and papad.
There are slight differences in the modes of preparation and eating habits in
the main three geographical regions of Kutch, Saurashtra (kathiawad) and Surat. In contrast
to the majority of Hindus who are pure vegetarians, the Bohras, a community of
Muslim traders, are |
|
famous for their beef preparations and a variety of soups.
Some common delicacies include 'Khaman
Dhokla', a salty steamed cake,
'Oondhiya' a vegetarian dish with potato,
brinjal, green beans and other vegetables, 'Khichdi' a mixture of lentil and
rice, 'Kadhi' curd with bay leaves, 'Debra' flour mixed with spinach and yoghurt
etc. Gujarati 'farsans' or
crunchy fried snacks like Chakli, Sev Ganthia and sweets like Doodh
Pak, Gharis, Nankhatais
etc are also delicious. |
