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Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. In Parsi homes, dhansak is traditionally made on Sundays [ 3 ] owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was ...
Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
One of the most popular dishes in Ahmedabad is the Gujarati thali, which was first served commercially by Chandvilas Hotel in 1900. [156] It consists of roti (chapati), dal, rice, and shaak (cooked vegetables, sometimes with curry), with accompaniments of pickles and roasted papads. Sweet dishes include laddoo, mango, and vedhmi.
There were at least forty-four leading Gujarati directors during this period. [4] The Gujarati cinema dates back to 9 April 1932, when the first Gujarati film Narsinh Mehta was released. [4] [5] Leeludi Dharti (1968) was the first colour film of Gujarati cinema. [6] After flourishing through the 1960s to 1980s, the industry saw a decline.
Gujarati Jains, many Hindus and Buddhist in Gujarat are vegetarian. However, many Gujarati Hindu communities such as Ghanchi, Koli Patel, and Kharwa consume fish as part of their diet. [138] Christians, and Muslims have traditionally eaten a variety of meats and seafood, although Muslims don't eat pork and Hindus don't eat beef. [139]
Maharaja Thakore Shri Sir Bhagwant Singhji Sagramji, Maharaja of Gondal, GCSI, GCIE, 1911.. The motivation behind the creation of the Bhagavadgomandal, was mainly to create and preserve the treasure of Gujarati language for future generations, in a way similar to that of Encyclopædia Britannica for knowledge in the English language.