Gujarati cuisine is a vegetarian gourmet's dreams come true. It is a vegetarian wonder with complete nutrition derived from leafy vegetables prepared in innumerable variations and subtly flavored with spices. Simple, practical, down-to-earth and wholesome, Gujarati cuisine truly reflects the heart of the state.
ABOUT THE STATE
Situated on the western coast of India, the name of the state is derived from Gujjaratta, which means the land of Gurjars, who had migrated to India around the 5th century AD. The real cultural history of these people, however, is believed to have begun much earlier when Lord Krishna arrived here with the Yadavs, some 3,500 years ago. Gujarat has three distinct regions. One is Gujarat proper and the other two are Saurashtra and Kutch. Communities practicing religions like Jainism, Islam, Zoroastrianism etc. can be found in the state.
INFLUENCES
Gujarati cuisine is primarily vegetarian, the main reason for which is the Jain and Buddhist influences. However, the goodness of millet, yogurt, buttermilk, coconut, groundnut, sesame seeds and jaggery makes sure that this non-meat cuisine is not lacking in proteins.
Gujarat is a place where both health and taste are derived from leafy vegetables and spices in a number of ingenious preparations. Surprisingly, there are some famous beef preparations too that have their origin in the state.
In Gujarat, the staple food is millet, which is known to have more protein, vitamin E and iron than wheat, while having less carbohydrate and fat. Millet flour is the mainstay of any meal and rotlis (bread) form an essential part of the harvest celebrations in the state. Sugarcane, wheat, millet, peanuts, sesame are native to the Saurashtra region, where the food is dominated by pulses and accompanied by sweets made from gur, (molasses) or jaggery. In comparison to the dry region of Saurashtra, southern Gujarat is blessed with plenty of rainfall. Green vegetables and plenty of fruit therefore, dominate Surati food.On the other hand, Kutch cuisine is relatively simpler. Rice and pulses form the staple diet of the people of this region, who combine these two ingredients with spices in a variety of ways to dish out delicacies par excellence. In contrast to the majority Hindus who are pure vegetarians, the Bohras, a community of Muslim traders, are famous for their beef preparations They are also famous for their great variety of soups - hot and cold, clear and liberally mixed with cashew nuts and diced vegetables.
METHODS
The state of Gujarat is renowned for sophisticated, light, vegetarian meals and there are slight variations in eating habits and modes of preparation in its three component regions.
Kathiawari and Kutch food both use red chili powder to make the cuisine spicy. The cuisine in south Gujarat too, is spicy but here green chilies add 'life' to the food. The Suratis also use far more sugar in their cooking and as a result the cuisine has a sweet, tangy flavor.
A Kathiawari favorite is debra. Made with wheat flour mixed with spinach, green chilies, a dollop of yogurt and a pinch of salt and sugar, these are eaten with chudo-a thick sweet chutney made with raw man-goes, cardamoms, cloves, saffron and sugar. Yet another specialty is methia masala, a dry powder made from fenugreek seeds, chili powder and salt. This is sprinkled over raw vegetables and salads for a piquant flavor. A peanut fudge made from gur is another specialty, which is quite delicious.
In Gujarat, during winter when green vegetables are available in plenty, a delicious vegetable concoction called undhyoo is made using potato, brinjal, and green beans amongst several other vegetables. Paunk, another winter favorite in this region, is a dish that is a blend of tender, roasted cereal, jowar, and sev (a type of farsan), savory twists, garlic chutney and sugar balls.
Gujarati specialties like the nankhatais, kesar biscuits, khari biscuits, ghebar, gharis, a rich, round sweet made with condensed milk, ghee and dry fruit and the saglu baglu mithai are sold in bakeries and confectionery shops in Surat.
The main dish of Kutch 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.
Using the same lentils and rice, Kutchi kitchens produce delectable items like the khaman dhokla, a salty steamed cake made from chickpea flour; doodha pak, sweet, thickened milk confectioned with nuts, and srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country.
In contrast to the majority Hindus who are pure vegetarians, the Bohras, a community of Muslim traders, are famous for their beef preparations called malai tikka and malai wa khalija. An exclusive beef dish is the sagle bagla - exclusive because it is available only in a particular shop in Surat.
HOW TO EAT
Faithful to Mahatma Gandhi's philosophy of "simple living, high thinking" and abhorrence of western customs, even the richest families in the state believe in eating seated on the floor. In all the three regions, dining tables are scarcely seen and food is served in thalis, to people sitting cross-legged on the floor. Being a food that is basically rather bland, the dishes are pepped up with plenty hot pickles and chutneys that accompany all meals.
The Bohras set out dishes on a large metal plate, thali, mounted on a low stool around which eight to ten people can be seated.
For a taste of traditional Gujarati cuisine, one has to try the typical Gujarati thali that consists of one variety of dal, Kadhi (curd preparation), two to three vegetables and pulses, salad savories, sweets, puri or chappati, rice chutneys, pickles and papad.
EATING OUT
Gujarati restaurants serve traditional meals in most towns but the best place to savor all three types of food is the open-air village restaurant-Vishala-in Ahmedabad city. Vishala was conceived basically as a place that gives people a chance to get away from all that was artificial, and relax and unwind in natural surroundings.
Real Rajasthani puppets, an idol of Ganesha, and the smell of jasmine, roses, and incense welcome tourists visiting Vishala. Like the dining rooms of crafted clay, and plates and katoris of woven leaves and bark, the traditional Gujarati meal too, is built around a natural theme. There are salads of chopped and grated vegetables, chutneys of mint and coriander - all served in earthenware. Bajra-ki-roti, dals (lentils), an assortment of green vegetables, kadhi and khichari cooked with a minimum of spices. The butter is homemade and the ghee is pure.
Besides the traditional food and the ambience, Vishala also has an unusual, interesting museum of over 3,000 traditional metal utensils and ceremonial objects collected from all over Gujarat.
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