What makes Gujarati cuisine unique is the high level of inventiveness. Resourcefulness guides this state's cooking and ingredients are used in limitless, diverse ways. For instance: A flour like besan finds its way in a zillion dishes.
And the Gujaratis are not afraid to fusion-ise their cuisine, taking it in umpteen different directions, inventing further as they go along -- pizzafying dhokla, Guju-ising Manchurian, Dhokla-e-Salsa, Pesto Patra... Your tongue will go beserk figuring out the mix of flavours -- sweet, spicy, tangy etc -- of Gujarati food. We present the recipes for a few top delights. Drool on...
Kotak Mahindra Bank CEO Uday Kotak adores his mother Indira Suresh Kotak's Gujarati-style urad dal with yoghurt and garlic is simple and delicious. It goes well with meetho bhaat (sweet rice).
Please find the recipe here: Adad Ni Dal
Sangita Agrawal's delightful-tasting handvo is made without fermentation, using semolina (suji or rava). Incorporate any mix of vegetables you like, and serve with a tadka (seasoning) of mustard seeds, cumin seeds, jeera, til (sesame seeds) and curry leaves.
Please find the recipe here: Rava Vegetable Handvo
Featuring the unusual combination of ridge gourd, khandvi and patra and uncommon as that pairing might sound, Turiya Patra is very popular and a must-serve item at Gujarati weddings. Chef Parameshwar tosses up small pieces of tadka-ed turiya with patra and khandvi to present a rather gorgeous Gujju dish.
Please find the recipe here: Turiya Patra
Dentist and Indian contestant of MasterChef Australia Season 6, Chef Deepali Behar adds garlic to her dhokla batter along with semolina, chickpea flour, yoghurt, ginger, green chilies. The batter is carefully steamed to the right degree and the soft, spongy dhokla topped with a fragrant tempering of mustard seeds, sesame seeds, curry leaves, and chilly powder.
Please find severalm Gujarati recipes here along with: Dhokla
Get ready to pack on some extra pounds with Adadiya Pak, a traditional sweet from Gujarat made with urad dal, ghee and nuts. While it is usually shaped like a barfi, Maharaj Bhanwar Singh's version is rolled into a laddoo and has channa dal aatta or besan as an ingredient as well.
Please find the recipe here: Adadiya Pak
A beloved Gujarati delicacy and great sample of their culinary heritage, it is known for its delicate, melt-in-the-mouth texture and balanced flavours. Seema Chudasama's khandvi is prepared from chickpea/gram flour (besan) and buttermilk. This light snack is seasoned with green chilies, ginger, and turmeric.
Please find the recipe here: Khandvi
Jayanti Soni makes a departure from the way theplas are traditionally created, to offer a "flavourful, healthy" version that is multigrain. In this recipe, she also includes methi leaves, whole wheat flour, bajra flour, makai aata and besan. Theplas are made both in Gujarat and Rajasthan.
Please find the recipe here: Multigrain Theplas
Maharaj Bhanwar Singh draws inspiration from Gujarat's famous Surti Pattice or Petis while putting together his signature pattices that are served with green chutney. He hypes them up a notch or two by adding dry fruit and mava (milk solids).
Please find the recipe here: Khajoor Ni Pattice
No compilation of the best Gujarati food is complete without a recipe for the undhiyu. Smruti Shah shares her classic take on the 'trad' preparation of seasonal greens, vegetables and spices. It is often served with puris.
Please find the recipe here: Surti Undhiyu
Turai is not on the top of the preferred list for even sabzi fans, let alone for those who push their veggies around their thali (plate) hoping they will disappear magically, but not go into their stomach. But lightly prepared, the Gujarati way, with peas added, seasoned with just asafoetida, curry leaves & an imperceptibly tiny bit of sugar, it goes so well with hot chapattis, promises Zelda Pande.
Please find the recipe here: Turai Sabzi
'Gujarati cuisine is like manna from heaven'
There Is No One Indian Cuisine