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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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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]
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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.
Gujarati food has famously been described as "the haute cuisine of vegetarianism" and meals have a subtle balance of sweet, tart and mild hot sensations on the palate. [135] Gujarati Jains, many Hindus and Buddhist in Gujarat are vegetarian.
Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine [1] While extremely popular across Gujarat, it is especially common amongst the Jain community. [1] It is served as breakfast, as a snack [ 2 ] as well as a side dish with a meal.
Gujarati Kadhi is lighter when compared to Rajasthani Kadhi. [8] The curd and gram flour are turned into a liquid mixture by mixing with a few cups of water. The chopped green chilies, chopped ginger and asafoetida are fried in a pan on medium flame. After that the curd paste is mixed and heated for a few minutes and stirred.