Gujarati Food
Variety is the Spice of Life’, it would not be an exaggeration if we say that Gujarati Cuisine offers a lot of variety and the Gujaratis love to eat. In our country through the length and breath we find distinct tastes and customs and these have all evolved over a period of time on the bass of local availability of food items and climate.

Gujarati food also varies from South Gujarat to North Gujarat and Saurashtra Region. South Gujarat food has a bit of influence of Maharashtra where there is less use of the ‘sweet’ taste. Baroda due to its location and various influences being a nerve centre finds a fine blend of South Gujarat is Jowar, whereas Saurashtra and North Gujarat is Bajri and Maize. In older times it was only the elite and well to do people who would eat Wheat. For an avenge middle class Gujarati wheat would be bough it festive times. But, today wheat is easily affordable has a comparatively longer shelf life as compared to Bajri or Jowar or which have to be consumed in short time. Wheat is widely used and in a variety of ways.

The Gujarati Thali consists of all the four components, Cereal, Pulses, Vegetables, Rice- with supplements like pickle, chutney, papad, buttermilk and salad and therefore it makes a balance diet. There is wide use of ginger, garlic and green chillies, more use of jaggery instead of sugar and therefore with the right kind of blend of Masalas with vegetables and dals the food is easily digestible. The staple dal in Gujarat is tuver dal, normally served with rich. But the use of moong dal in certain regions is found. The consumption of chana dal is widespread in the form of besan – used in farsan and sweetmeats.

We begin with wheat preparations sweet dishes which are made on auspicious occasions viz. kansar, lapsi, sheera. Wheat ground to a very fine powder is called loat which is used for making bhakbri, or sheera or ladva. Coarsely ground wheat of the size of sugar grains or (small moong dal) is also called fada. The proportion of water required in the recipes mentioned below varies to some extend depending upon the quality of wheat. Some category of wheat may require a little additional water. The quantity of sugar may be increased or decreased as per taste.