A FOOD TRADITION

Gujarati Cuisine

Gujarati cuisine is a western Indian tradition featuring balanced sweet, sour, and savory flavors, vegetarian preparations, grains, legumes, and farsan snacks.

Dishes linked to this cuisine

1–12 of 42

Bajri na Rotla

Bajri na Rotla is a thick Gujarati flatbread made primarily from pearl millet flour and traditionally cooked on a hot griddle.

Basundi

Basundi is a thickened sweet milk dessert flavored with aromatic spices and often garnished with nuts.

Bhajiya

Bhajiya are Gujarati vegetable fritters in a seasoned chickpea-flour batter, commonly made with onion, potato, or leafy vegetables and deep-fried.

Chorafali

Chorafali are crisp Gujarati fried wafers made from chickpea and urad dal flours, seasoned with salt and spices.

Dal Dhokli

A Gujarati one-pot dish of seasoned pigeon-pea lentils simmered with wheat-flour dumplings and sweet-sour aromatics.

Dalwada

Dalwada are Gujarati lentil fritters made from seasoned ground pulses and fried until crisp.

Dhokla

Dhokla is a savory Gujarati steamed cake made from a fermented or leavened rice-and-legume batter and served as a snack.

Doodhpak

A Gujarati rice-and-milk pudding sweetened with sugar and perfumed with cardamom, often garnished with nuts.

Fafda

Fafda is a crisp Gujarati snack made from seasoned chickpea-flour dough that is stretched thin and deep-fried.

Ganthiya

Ganthiya are crisp Gujarati fried strands made from seasoned chickpea flour dough and commonly served as a savory snack.

Ghughra

Ghughra is a deep-fried Gujarati pastry filled with a sweet mixture commonly made from coconut, sugar, and nuts.

Gol Papdi

A firm Gujarati wheat-flour sweet made with ghee and jaggery, commonly finished with sesame seeds.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.