gujrat food

1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
GUJARAT
THE LAND OF ALL
RELIGIONS.
F & B (P) III
SUNIL KUMAR

2. Special features
This is a region of all religion like a Jainism's
and Parsees etc.
 Population of Gujarat is mainly vegetarians,
due to the influence of Jains and Buddhists.
Except the Parsees and boras(Muslim
community).
 Boras are very famous for their meat
preparation.
 The staple food is millet.
 Jains are the vegetarians who don’t use
onion and garlic in their dishes.
 There is extensive use of millets, jaggery,
vegetables, roots and KUMAR
grains.
SUNIL
F & B (P) III
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3. 
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The cuisine has a unique balance of sweet
and sour.
Food consists of bajra or jowar rotlo or bhakri
eaten with locally grown vegetables such as
brinjal,varieties of beans, gourds, fenugreek
leaves, lentils and milk.
Pappad is a great favorite and every house
prepares its own variety.
Geographically Gujarat is divided into 3 main
regions…
kathaiwari and kutch
Southern Gujarat or Surath
Sourashtra
F & B (P) III
SUNIL KUMAR

4. KATHIAWARI AND KUTCH
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They use grains, pulses and vegetables in
abundance.
Their preparation has a predominant flavor of
garlic in their food.
Peanut fudge made from jaggery is a specialty
of this region.
Another favorites are Dhebras made from wheat
flour, green chilly, curds, salt and sugar are
eaten with chundo.
F & B (P) III
SUNIL KUMAR

5. 
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Another specialty is methia masala made from
dry powder of methi seeds,red chilly powder and
salt. It is sprinkled over raw vegetables and
salads for flavor.
They include plenty of spices and a lot of hot
pickles and chutney as accompaniments.
They are very famous for their spiciness and
they use lot of chilly powder for this.
F & B (P) III
SUNIL KUMAR

6. SOUTHERN GUJARAT OR
SURATH
 Surath food is dominated by green
vegetables and plenty of fruit.
 Here they use green chilly to make their food
spicy.
 They use more sugar and their cuisine has a
sweet and tangy flavor because of the use of
jaggery.
 Surath has plenty of green vegetables and
fruits this is because of proper rainfall in
southern Gujarat.
 In surath other Gujarati specialties like
nankhatais, Kari biscuits, kesar biscuits and
mithas are served in several bakeries.
SUNIL KUMAR
F & B (P) III

7. KUTCH
Kutch cuisine is relatively simple, kitchidi
is the main dish which are eaten with
kadhi.
 Kadhi is a
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F & B (P) III
SUNIL KUMAR

8. SOURASHTRA
In sourashtra sugar cane, wheat, millet,
pulses, vegetables are available in
abundance.
 The use of sugar cane is because of the
abundantly grown sugarcane in this
region.
 The food is mainly dominated by pulses
and accompanied sweets.
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F & B (P) III
SUNIL KUMAR

9. A BASIC GUJARATHI THALI
CONSISTS OF…….
Food starts with a glass of chaas (butter
milk)
 Rice and wheat are consumed in equal
quantity.
 1.variety of dhal.
 2.kadhi.
 3.two or three types of pulses.
 4.vegetables.
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F & B (P) III
SUNIL KUMAR

10. 5.salads called cuchumbers.
 6.savories.
 7.sweet puris or chapatti or roti.
 8.rice
 9.chutney and pickles.
 10.papad.
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F & B (P) III
SUNIL KUMAR

11. FARSANS & VAGHARS
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Farsans or snacks form the essential part of
the Gujarati diet.
They are consumed along with the meal.
Farsans such as kachories, papadies etc. are
famous.
Use of pickle is also a must in this cuisine.
Surathis are also famous for their vaghar,
which is tempering of foods.
Vaghars give the food a distinctive flavor.
Asafetida is used in all vaghars as it helps to
reduce the gas in the body.
F & B (P) III
SUNIL KUMAR

12. SIGNATURE DISHES
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Khamam dhokla : a salty steamed cake made
out of chick pea flour.
Methi thepla : dough made out of jowar and
wheat mixed with coriander, chopped fennu
greek and chilies, rolled thin and shallow fried
in a griddle.
Khandvi : a snack made by cooking a mixture
of butter milk, gram flour, water till dough like
consistency and set, tempered with mustard
seeds, red chili and hinge. Garnished with
chop coriander and g.. Coconut.
F & B (P) III
SUNIL KUMAR

13. Shrikandh : flavored yogurt.
 Methi Dhal : tempered dhal, finished off
with jaggery and lemon juice or tamarind
pulp.
 Brown rice :
 Doodh pak :
 Aam rass : mango juice.
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F & B (P) III
SUNIL KUMAR

14. 
Undhiyoo : a winter delicacy in which all
the seasonal vegetables are put,
traditionally it is made in earthen ware
which after being filled with the ingredients
and sealed and buried upside down with
fire lit above they are cooked in the pot.
F & B (P) III
SUNIL KUMAR

15. 
Much variety of mouth freshener served
in the end mark the completion of meal
vary from saunf, dhana dhal, elachi etc.
F & B (P) III
SUNIL KUMAR