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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).
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This is a list of Indian dishes. Many of the dishes on this list are made all across India. ... The signature winter Gujarati dish. Curry of mixed vegetables like ...
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]
Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. [79] Many Gujarati dishes are simultaneously sweet, salty (like handvo), and spicy.
Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India.The name of this dish comes from the Gujarati word undhu (Gujarati: ઊંધું), which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu (માટલું) that are fired from above.
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, [1] and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency.
Dabeli literally means "pressed" in Gujarati language. [1] The dish is said to have been created by Keshavji Gabha Chudasama (also known as Kesha Malam), a resident of Mandvi-Kutch , in the 1960s. When he started business he sold dabeli at the price of one anna or six paisa .