Recipes in
Vibrant
Food is not over-cooked in Gujarati cooking which helps to retain the flavour and texture of the component vegetables in a 'shaak' (sabzi) and also in 'kathol' (pulses). A good Gujarati Maharaj (cook) also makes subtle use of spices to keep the integral taste of the vegetables which otherwise gets lost in the mix of spices.
However, the greatest contribution of Gujarati cuisine to the rest of the country are a huge variety of scrumptious snacks. Known as 'Farsan' in
Staple food of the people is wheat here and rotalis (roti) prepared from it is an integral part of the meals. Consumption of bajra and jowar is rampant in winter season. Rice is also a staple diet of the people in some regions. Vegetarianism is mainly practiced in
List of famous cuisine
Snacks
Khandvi
Batata Vada (Potato Dumplings)
Besan ka Cheela (Chickpea Flour Pancakes)
Dhokla
Channa dal Dhokla (Steamed Gram Cakes)
Bhakkervadi
Thepla
Desserts
Shrikhand
Doodhi Halva (White Gourd Galva)
Doodh Pak
Basundi
Sabzi
Undhia
Dhabele (Double Roti,
Gujarati Kadhi
Kachumber
Nutrela Chavli Ghugra
Handvo (Lentil Cake)