The Gujaratis have truly perfected the art of vegetarian cooking.
Even the simplest of ingredients are transformed into mouthwatering
delicacies. Dishes that are also quite easy to cook.
Gujarat is known as the land of milk and butter. Obviously so,
yoghurt and buttermilk are a part of the daily diet. While in Gujarat,
a 'thali', literally meaning a meal served on a silver platter,
is a delight you should not miss. An endless procession of fresh
vegetables cooked in aromatic spices, a variety of crisp, fried
snacks and an array of delectable confections typically appear in
In Gujarat, during winter when green vegetables are available in
plenty, a delicious vegetable dish called undhyoo is made using
potato, brinjal, and green beans amongst several other vegetables.
The main dish of gujarati cuisine is the khichdi, a simple lentil
and rice mixture. It is eaten with kadhi, a savory curry made with
yogurt using bay leaves, ginger, chilies and finely chopped vegetables
as garnishing, onions and pickle.
In contrast to the majority Hindus who are pure vegetarians, the
Bohras, a community of Muslim traders, are famous for their non-vegetarian