The harmony of blending sweet and salty dishes demarcates Gujarati food from other Indian cuisines. While a Gujarati thali can have as many variations and combos as there are cuisines in this country, a traditional thali will consist of three vegetables, a dish made from sprouted pulses such as ugadyala or dry dal, rice, kadhi, another dal, a sweet dish or mithai,... rotis (flatbreads), poori (fried flatbread), papad, in addition to salad, chutney and pickle. The spices used in the recipes also change depending upon the season. Garam masala and its constituents are used less during summers. Salt, jaggery and lemon are used to give a balancing effect to dishes. Some must-try curations include methi thepla, garlic thepla, kaari poori, pooda and bajra roti. Lire la suite
Sheera is a semolina-based sweet dish that is prepared with wheat flour, milk, sugar and ghee (clarified butter). It is a tempting dessert that is often eaten for breakfast.
A savoury snack made from chana dal, green chillies, sugar, ginger, garlic, oil, turmeric powder, lime juice, mustard seeds and fine sev, sev-khamani is loved across the state.
The Gujarati savoury snack of makai chevada is made from fresh corn cob, ghee (clarified butter), milk, ginger, green chillies, coriander leaves and seeds, mustard seeds, sugar and a pinch of asafoetida.
Made from mustard seeds, sesame seeds, shaved coconut, coriander, green chillies, curry leaves and a pinch of asafoetida, khandvi is a savoury Gujarati delight.
Made from coarsely ground wheat, ghee (clarified butter), milk, jaggery and wheat, kansaar is a delicious dessert. In Gujarati tradition, it is considered a sign of respect to serve it to guests. It is brown-coloured and has a grainy texture. It is mostly made on celebratory occasions like weddings and festivals.