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Gujarat

Gujarat, in western India, is a dry, industrious state with Ahmedabad as its commercial heart, famed for Gandhi’s Sabarmati Ashram and textile heritage. Its economy booms with petrochemicals, diamonds, and ports like Mundra, while the Rann of Kutch’s salt desert dazzles. Gujarati cuisine—vegetarian thalis—and Jain temples reflect its cultural core. Narendra Modi’s home state, it’s a blend of business savvy and spiritual depth.

Gujarat

Featured Dishes from Gujarat

Akuri

Akuri

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti . A less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.

Aloo poha

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Aloo puri

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Bun maska

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Chivda

Chivda

Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. This is all flavored with salt and a blend of spices that may include coriander and mustard seeds. It is part of a category of snack food called Farsan. Alternative, regional versions include:

Dabeli

Dabeli

Dabeli, kutchi dabeli or double roti , is a popular snack food of India, originating in the Mandvi-Kutch, Gujarat region. It is a spicy yet sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (similar to a burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. It is garnished with pomegranate and roasted peanuts. Dabeli literally means "pressed" in Gujarati language. 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. His shop is still there in Mandvi, run by a later generation of his family. Today, dabeli masala made in the Kutch region are said to be most authentic. Bhuj and Nakhatrana towns of Kutch are also known for authentic dabeli apart from Mandvi. Dabeli today is eaten not only in Kutch and Gujarat but also certain part of Maharashtra's Sangli, Mumbai, Pune, Kolhapur also parts of Telangana, Karnataka, Rajasthan and other Indian states.[citation needed]

Dhokla

Dhokla

Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. Dukkia, a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati Varanaka Samuchaya . Dried rice and split chickpeas (chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger.

Fafda

Fafda

Fafda is a popular Indian snack native to the western state of Gujarat. Often eaten during festivals, fafda is rectangle in shape and yellowish in color. Fafda is a type of papad and is part of a category of snack food called farsan. Fafda became famous because of a festival named Dusherra. Traditionally, fafda and jalebi are the most sought-after sweet and salty combination in Gujarati cuisine. The two snacks are popular as breakfast items among Gujarati people. To create fafda, gram flour, oil, carom seeds (ajwain), papad khar and salt are mixed in a bowl. A dough is made from the mixture using enough water. Small balls of the dough are rolled into a cylindrical shape, and after flattening, deep-fried till they turn crispy. On festival days, the shops that make fafda can have lines that start at 4 am. It is served with a chutney and salty fried-green chilis. Fafda is also accompanied with spicy shredded vegetables colloquially called "sambharo". The vegetables in the sambharo can be carrots or shredded spicy papaya.

Handvo

Handvo

Handvo is a savory vegetable cake originating from Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added. Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. The batter is mixed with yogurt and spices and is then steamed.

Khatta dhokla

Khatta dhokla

Small savory cakes made with a fermented dal and rice batter, chili peppers, ginger, spices

Lilva kachori

Lilva kachori

Deep-fried dumpling filled with pigeon peas, lentils (dal), onion

Masala idli

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices

Misal pav

Misal pav

Misal pav is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal. Misal pav from Kolhapur is known for its high spice content and unique taste.[a] There are different versions of misal pav such as Pune misal, Khandeshi misal, Nashik misal and Ahmednagar misal. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal. Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The moth curry or usal form is prepared using onion, ginger, garlic and other spices.

Moong dal dhokla

Moong dal dhokla

Savory steamed mung bean cakes

Muthia

મુઠીઆ/મુઠીયા is a Gujarati dish from India. The name is derived from the way it is made, from the 'gripping' action of the hand. It is a vegetarian dish. It is made up of besan (chickpea flour), whole wheat flour, methi (fenugreek), salt, turmeric, chili powder, fresh ginger, green chilies, and an optional bonding agent/sweetener such as sugar and oil. This dish can be eaten steamed or fried (after steaming). In Gujarat, this item is known as મુઠીયા/વેલણીયા/વાટા (Muṭhiyā/Velaṇiyā/Vāṭā) etc. This item is known as 'vaataa' in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, luni (purslane) or grated bottle gourd (dudhi) or peel of bitter gourd (karela). After steaming, they are cut into pieces and tempered with sesame seeds and mustard seeds.

Neer dosa

Neer dosa

Neer dose, literally meaning water dosa in Tulu is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in India and a part of Mangalorean cuisine. Neer is the word for water in Tulu.

Panki

Panki

Pancake-like snack cooked in banana leaves, made with rice flour, corn flour, moong dal flour, chili peppers, ginger, spices, serve with chutney

Pudla

Pudla

Savory chickpea flour crepes or pancakes

Rotli

Rotli

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Surti locho

Surti locho

Locho is a steamed farsan that originated in Surat, Gujarat, India. It is made from gram flour. The dish derives its name from its loose consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular shaped cut pieces. It is often seasoned with oil, butter, sev, spices, coriander, onion etc. Locho is widely eaten in Surat. This farsan is popular as Surti Locho. It is also very popular in Navsari and other regions in South Gujarat.

Thalipeeth

Thalipeeth

Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter , ghee, or yogurt. The dish is popular in Maharashtra, Telangana and North Karnataka. (All 3 regions were previously part of Hyderabad State) In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.

Tomato dosa

Tomato dosa

Flatbread made with tomato puree, rice, urad dal, chili peppers, spices

Usal

Usal

Usal or Oosal is a dish from the Indian state of Maharashtra. It is made of legumes such as peas, lentils, black-eyed beans, matki (moth bean), moong (green gram) or Hyacinth beans. Generally, the beans are soaked in water and allowed to sprout for a day or two. The sprouted beans are stir-fried along with onions, spices and curry leaves in oil. A little water is added to cook the sprouts. It usually has a thick gravy-like consistency. The use of spices varies according to the sprouts used, and according to taste.

Aamras

Aamras

Aamras is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness. It is often eaten at celebrations and weddings with cardamon and chopped fruits. A regional version of aamras is a popular dessert in Marathi and Rajasthani cuisines as well as Marwari and Gujarati homes, especially during festivities. Originally a traditional dish from Maharashtra, it is very popular in other parts of India.

Badam halwa

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Basundi

Basundi

Basundi is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).

Chawal ki kheer

Chawal ki kheer

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Doodh pak

Doodh pak

Doodhpak is an Indian sweet, a kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped dry fruits/nuts. Doodhpak originated in Gujarat.

Ghari

Ghari

Ghari or Surati Ghari is a sweet Gujarati dish from Surat, Gujarat, India. Ghari is made of puri batter, milk 'mawa', ghee and sugar – made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa. Priest Nirmaladasji referred Devshankar Shukla to make Ghari in 1838.

Gujia

Gujia

Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. This delicacy is made by mixing suji with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like Raisins, crushed Almonds, Walnuts, Cashews, Pistachios. The dumplings are then fried in ghee to give it a crispy texture.

Gundar pak

Gundar pak

Gum acacia fudge

Halwasan

Halwasan

Sweet confections made with wheat, milk, semolina, dry fruit and nuts

Ice gola

Ice gola

Frozen fruit slush pops, many different flavors

Kopra pak

Kopra pak

Lapsi

Lapsi

Sweet cracked wheat porridge

Lauki halwa

Lauki halwa

Bottle gourd or opo squash sweet

Magaj

Magaj

Gram flour confection with nuts

Malai peda

Malai peda

Fudge-like sweets made from dried whole milk (powdered milk)

Mathura peda

Mathura peda

Mathura peda is an Indian sweet dish that originated from Mathura in Uttar Pradesh, India. In Central India, sweets prepared from mawa are very popular and the peda is also a mawa sweet variety. Mathura peda is so famous in India that the term is often used in aphorism like Mathura ka peda au Chhattisgarh ka kheda means "(famous are) the peda sweet of Mathura and helmet in Chhattisgarh." Mathura acts as a brand name for peda sweet. While visiting Mathura, Mathura ke pede, Meva vati peda and export quality special peda are common souvenirs popular with visiting tourists. Mathura peda is also popular outside India, where it is often sold at Indian sweet shops. Mathura peda’s regional popularity has likened it to other popular regional sweets such as Agra Peda and Mysore Pak.

Mittha

Mittha

A sweet rice, raisin, nut and dried fruit dessert

Mohanthal

Mohanthal is an Indian sweet made from traditional besan . It is common in the Braj, Rajasthan and Gujarat regions of India. As with other sweets from the Indian subcontinent it is commonly consumed at religious festivals such as Diwali, Krishna Janamashtami or as prasad, an offering at a mandir. Mohanthal is made from besan, ghee, and sugar and can be combined with many other ingredients, such as spices and nuts. There are several besan based sweets in Indian cuisine but each are prepared a little differently. For example in magas sugar is added directly, whereas in mohanthal, first a sugar syrup called chashni is made, and then added to the besan.

Motichoor ladoo

Motichoor ladoo

Deep-fried laddu made with tiny balls pressed to form a larger ball

Nankhatai

Nankhatai

Nankhatai / نان خطائی (Urdu); Sinhala: ඤාණකතා; Tamil: நானஹத்தா) are shortbread biscuits originating in the Indian state of Gujarat. They are now popular throughout India and also in the neighbouring countries of Pakistan, Bangladesh, Sri Lanka, Nepal and Myanmar. They have also recently gained popularity in Afghanistan and Iran. The word nankhatai is derived from the Classical Persian نانِ خطائی nān-i khaṭāʾī, lit. 'Cathayan bread, bread of Cathay [northern China]', composed of نان nān meaning ‘bread’ and خطائی khaṭāʾī meaning ‘Cathayan’. The word has been borrowed into the Burmese language as nankahtaing (နံကထိုင်), in the Tamil language (in East Tamil Nadu) as naanahatha (நானஹத்தா), and in the Sinhala language (in Sri Lanka) as ghanakatha (ඤාණකතා).

Puran poli

Puran poli

Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as puran puri, holige, obbattu, bobbatlu, poley, bakshamulu, and boli. The various names for the flatbread include puran puri or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

Rajbhog

Rajbhog

Saffron-flavored paneer and semolina balls filled with dry fruit and nuts, soaked in syrup

Seviyan kheer

Seviyan kheer

Toasted vermicelli noodles in a thickened milk dessert made with sugar, cardamom, cloves, dried fruit, almonds, pistachios

Sukhdi

Sukhdi

Sukhdi kaleb geaslen is an Indian sweet made from wheat flour and jaggery in ghee. Sukhdi is a staple snack like biscuits available in most of the Gujarati households. It is also cooked on auspicious days or on festivals. Originally from Gujarat, it is also cooked in Rajasthan. It is also known as gorpapdi. Sukhdi is made from Ghee , whole wheat flour and jaggery. The whole wheat flour is roasted in ample amount of ghee till it turns aromatic and brownish. Grated jaggery, in equal amount of flour is added to the mixture after removing pan from the heat, and stirred to make a mixture that is transferred to a plate to set. After making level of the mixture, pieces are created.

Sutarfeni

Sutarfeni is a Gujarati and Rajasthani sweet, made with shredded, all-purpose flour roasted in ghee (clarified butter), blended with melted sugar, and topped with finely chopped pistachios and almonds. The product is typically flavoured with powdered cardamom and/or rose petals. It may be white in color, scented with floral essences such as rose water or screwpine, or it may be colored and flavored with saffron. Strand-like pheni were Phenakas mentioned in various Indian texts. Phenakas is a broad term which includes various dishes prepared by using layered fried dough. Vijayanagar records indicate that Pheni was another much relished sweet dish prepared from wheat flour and sugar, similar to phenaka of North India and had varieties like sugar pheni, milk pheni and vermicelli pheni.

Tikhur barfi

Tikhur barfi

Arrowroot confections

Til chikki

Til chikki

Sesame brittle, a sweet sesame seed and jaggery snack

Chaas

Chaas

Chaas is a curd-based drink popular across the Indian subcontinent. In Magahi (Magahi Language) and Bundeli, it is called Mattha. In Rajasthani it is called ghol, in Odia it is called Ghol/Chaash, moru in Tamil and Malayalam, taak in Marathi, majjiga in Telugu, majjige in Kannada, ale (pronounced a-lay) in Tulu and ghol in Bengali. In Indian English, it is often referred to as buttermilk. The name Chaas or Chaach is derived from Sanskrit word Chacchika (छच्छिका), meaning churned yogurt from which butter has been removed. Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as Lassi). Chaas can be made from fresh yogurt, and the natural flavour of such chaas is mildly sweet.[citation needed]

Strawberry milkshake

Strawberry milkshake

A milkshake is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup into a thick, sweet, cold mixture. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. Dry ingredients such as whole fruit, nuts, seeds, candy, or cookies may be incorporated. Milkshakes originated in the United States around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. They became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Aam ki kadhi

Aam ki kadhi

Sweet and sour curry made with raw mango pulp, yogurt (curd), chili peppers, curry leaves, spices

Aloo puri

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Batata nu shaak

Batata nu shaak

Bhinda nu shaak

Bhinda nu shaak

Stir fried okra with spices

Bhindi kadhi

Bhindi kadhi

Yogurt-based curry with roasted okra

Bhindi masala

Bhindi masala

Spicy okra curry

Chicken Chettinad

Chicken Chettinad

Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India. It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil. It is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Chokha

Chokha

Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)

Chora nu shaak

Chora nu shaak

Black eyed pea curry

Dabeli

Dabeli

Dabeli, kutchi dabeli or double roti , is a popular snack food of India, originating in the Mandvi-Kutch, Gujarat region. It is a spicy yet sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (similar to a burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. It is garnished with pomegranate and roasted peanuts. Dabeli literally means "pressed" in Gujarati language. 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. His shop is still there in Mandvi, run by a later generation of his family. Today, dabeli masala made in the Kutch region are said to be most authentic. Bhuj and Nakhatrana towns of Kutch are also known for authentic dabeli apart from Mandvi. Dabeli today is eaten not only in Kutch and Gujarat but also certain part of Maharashtra's Sangli, Mumbai, Pune, Kolhapur also parts of Telangana, Karnataka, Rajasthan and other Indian states.[citation needed]

Dal bhat

Dal bhat

Dāl bhāt (Bhojpuri:𑂠𑂰𑂪 𑂦𑂰𑂞, Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, is a traditional meal from the Indian subcontinent. It was originated exactly in southern part of Nepal which is also called "Terai Region". It consists of steamed rice and a stew of pulses called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages. At higher elevations in Nepal, above 6,500 feet , where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family.

Dal bhat rotli shaak

Dal bhat rotli shaak

A term used to describe a typical Gujarati meal consisting of lentils, rice, flatbread and curry

Dal bukhara

Dal bukhara

Creamy black lentil curry

Dal dhokli

Dal dhokli

Daal dhokli is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a toor dal stew. A similar preparation is called varanfal (Marathi: वरण फळ), or chakolyaa (Marathi: चकोल्या) in Marathi. It is commonly pronounced Dar Dhori in Gujurati. In some household traditions it is made out of leftover dal. Daal dhokli can be made with various types of lentils (or daal). Some commonly used daals include toor (split pigeon peas), masoor (red lentil), and moong (mung bean). The daal is then pressure-cooked with water and tempered with spices to create a stew. The dhokli, or wheat flour pieces, are made by kneading a dough of wheat flour, salt, and water, rolling it, and cutting into pieces.

Dhansak

Dhansak

Dhansak is a popular Indian dish, originating among the Parsi community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions. The technique of extending a relatively expensive ingredient by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking. ("Dhan" is a Gujarati cereal dish mentioned in Kanhadade Prabandha in 1455 AD; "Sak" is derived from Gujarati "shaak" and means vegetable greens or cooked vegetables.) The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes.

Dudhi nu shaak

Dudhi nu shaak

Bottle gourd curry

Egg bhurji

Egg bhurji

Egg bhurji, also known as Anda Bhurji or Ande ka Khagina, is a scrambled eggs dish which is a popular street food and a breakfast, lunch or dinner recipe. Originating from the Indian subcontinent, it is sometimes compared with the Parsi dish akuri. The Parsi dish Akoori or Akuri is very similar to egg bhurji with a few differences. Just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. However, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices. Bhurji can be found at highway rest stops and street food stalls across India, sometimes served alongside slices of white bread.[failed verification] Heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes. Egg bhurji goes well with hot chapati, paratha, dinner rolls or buttered toast.

Frankie

Frankie

A kati roll is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word kati roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants. The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular Mughlai eatery founded in 1932 by one Raza Hassan Saheb. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat; some mention British babus who were too fastidious to make kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

Garlic rice

Garlic rice

Sinangag , also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, sinangag was traditionally seasoned with asín tibuok.

Gujarati dal

Gujarati dal

Spicy, sweet and tangy lentil curry, serve with rice

Gujarati kadhi

Gujarati kadhi

Gujarati kadhi is a yogurt-based dish from Gujarat, India, known for its sweet and tangy flavor. It is made with yogurt, gram flour, and spices, and is typically served with rice or roti.

Haldi ki sabji

Haldi ki sabji

Fresh turmeric root in yogurt curry

Handvo

Handvo

Handvo is a savory vegetable cake originating from Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added. Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. The batter is mixed with yogurt and spices and is then steamed.

Kaju curry

Kaju curry

Lasaniya batata

Lasaniya batata

Spicy garlic potato curry

Maghaz

Maghaz

Maghaz , also known as Bheja (Hindi: भेजा, Urdu: بھیجا), is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy. In the Hyderabadi cuisine of India, maghaz masala (bheja fry) is a deep fried goat brain delicacy. Mogoz bhuna is a popular dish in Bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. Almonds and pistachios are often added.

Marag

Marag

Hyderabadi marag or marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. It is thin soup. The soup has become one of the starters at Hyderabadi weddings. The ingredients include those locally available such as mutton with bone, onions, cashew nuts, curd, coconut powder, boiled milk, cream, ginger-garlic paste, salt, cardamom, cinnamon, cloves, black pepper powder, green chillies, etc.

Masala khichdi

Masala khichdi

A one-pot meal of rice with vegetables, lentils and spices

Methi dal

Methi dal

Fenugreek, lentil and vegetable curry

Mix dal

Mix dal

Curry made with several different pulses such as chana dal, toor dal, masoor dal, moong dal, urad dal, serve with jeera rice, flatbread

Mogar

Mogar

Split yellow gram with raw mango, commonly eaten with aamras (mango pulp dish)

Mutton pulao

Mutton pulao

Mixed rice with mutton

Narali bhat

Narali bhat

Sweet coconut rice with nuts, raisins and saffron

Paneer tikka

Paneer tikka

Paneer tikka or Paneer Soola or Chhena Soola is an Indian dish made from chunks of paneer/ chhena marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and countries with an Indian diaspora. Chunks of paneer, a type of fresh cheese, are marinated in spices and are then arranged on a stick with capsicums , onions and tomatoes. These sticks are grilled in a tandoor and the dish is thereafter served hot, seasoned with lemon juice and chaat masala. It is sometimes accompanied by salad or mint chutney. Tikka dishes traditionally go well with mint chutney. The paneer, though tender, has a crisp singe on the surface. When paneer tikka is served with a sauce, it is called paneer tikka masala. It is also served in a wrap, as paneer tikka roll, where the paneer tikka is wrapped into an Indian flatbread and served. A variant of paneer tikka is also made as a kebab.

Paneer tikka masala

Paneer tikka masala

Paneer tikka masala is an Indian dish of paneer tikka cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.

Popti

Popti

At popti parties, food is cooked inside a pot in a fire or hot coals, the special ingredient is popti leaves (bhamburdi), which impart a unique flavor to the dish, though the popti leaves themselves are not eaten, the meal may include vaal shenga beans, peas, chicken, vegetables, eggs, popti parties are common during January

Seekh kabab

Seekh kabab

Seekh kebab is a type of kebab, native to the Indian subcontinent, made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities like Kolkata, Bhopal, Delhi, Hyderabad, Lucknow and in Pakistan and Bangladesh. Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, coriander/cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor. Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas. Some popular seekh kebabs variants are gola kabab, tunde ke kabab, kakori kebab and gilafi seekh kebab. Vegetarian seekh kebabs popular in India are made with beans, carrots, potatoes, cauliflowers and green peas.

Sev tameta nu shaak

Sev tameta nu shaak

Sweet, spice and tangy tomato and sev curry

Sindhi kadhi

Sindhi kadhi

Vegetables in yogurt curry

Suran ki sabji

Suran ki sabji

Suran ki sabji, also known as yam curry, is a flavorful Indian dish made with boiled yam cooked in a spicy mustard onion tomato gravy. It is often served with rice, pooris, or parathas and is popular during festivals like Diwali.

Tindora nu shaak

Tindora nu shaak

Stir fried ivy gourd with spices, cashews

Ubadiyu

Ubadiyu

Vegetable curry that is traditionally cooked in earthen pots and without oil, made with vegetables, beans, potatoes, eggplant, spices

Undhiyu

Undhiyu

Undhiyu 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. When made in matlu, the dish is called umbadiyu. Undhiyu is a seasonal dish comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter. It includes (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper and sugar and sometimes freshly grated coconut. The mixture is slow-cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.

Usal

Usal

Usal or Oosal is a dish from the Indian state of Maharashtra. It is made of legumes such as peas, lentils, black-eyed beans, matki (moth bean), moong (green gram) or Hyacinth beans. Generally, the beans are soaked in water and allowed to sprout for a day or two. The sprouted beans are stir-fried along with onions, spices and curry leaves in oil. A little water is added to cook the sprouts. It usually has a thick gravy-like consistency. The use of spices varies according to the sprouts used, and according to taste.

Veg kolhapuri

Veg kolhapuri

Vegetable kolhapuri is a dish from the city of Kolhapur in Maharashtra, India consisting of mixed vegetables in a thick, spiced gravy. It is served as a main course accompanied by flatbreads such as chapatis.

Zafrani pulao

Zafrani pulao

Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries . The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In Bangladesh, Pakistan and India, plain saffron rice is cooked with joha rice or basmati rice, saffron, vegetable bouillon, ghee, and bay leaves.

Aloo poha

Side, Snack, Appetizer

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

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