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| Corn and Coriander Panki with Methia Keri |
Today lets have some Gujarati food. Yes its Gujarat's turn in the Blogging Marathon.
As always let see what Wikipedia( I have mainly used that as my base but some things that I have read elsewhere have crept in) has to say,
Gujarati cuisine is primarily vegetarian.
The typical Gujarati thali consists of roti (rotli in
Gujarati), daal or kadhi, rice, sabzi/shaak,
papad and chaas (buttermilk). The sabzi is
a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. People in
Gujarat eat one or the other type of curry along with rice and roti. Gujarati
dishes usually have a very subtle taste that makes it truly distinct from other
Indian cuisines.
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.
Many Gujarati dishes
are simultaneously sweet, salty like Vegetable Handva, and spicy. Guajarati
or people from Gujarat are foodies (If I did not know it my two trips to
Ahmadabad have confirmed what I always suspected) and you wind amazing varieties
of food. It should therefore not be a surprise that Gujarati cuisine differs
from season to season depending on the availability of vegetables.
Spices also vary seasonally. For example, garam
masala is used less in
summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common
practice.
Talk Gujarati food and not have undiu, thepla, gathiya or
farsan?
