#DAILY BONUS COLORS GUJARATI PLUS#

Variety in texture ranges from wet to dry, from granular to smooth, from coarse to grainy. The food presented on the plate depicts an enticing assortment of colors and textures and also encompasses a vast range of tastes and flavors. The classic thali of Gujarat is a wholesome platter of several authentic Gujarati delicacies served together on a large silver plate i.e. The natives are more dependent on Chappatis/Rotis. Hence, rice does not make a major part of Gujarati cuisine. Rice production is not so abundant in the state.Meals are mostly accompanied by chaas or homemade buttermilk and homemade pickles.

The common ingredients used in cooking throughout the length and breadth of Gujarat include sugar, coriander, gram flour, ghee, chaat masalas, yoghurt, Rotis/Chappatis made of wheat flour, gram flour, bajra, maize.

Cuisine of Gujarat makes a generous use of lemons, limes, tomatoes, salt and sugar to check dehydration especially in the summer months when temperatures hover around 45 degree C- 50 degree.

This cooking method not only enhances taste and flavor but also the digestive quality of the food.

#DAILY BONUS COLORS GUJARATI PLUS#

In this method, whole spices plus other ingredients are fried generously in ghee or clarified butter and then the fried spices are poured into the boiled lentils or veggies along with the surplus ghee. Vaghar, also known as Chaunk is a cooking method undertaken occasionally to get specially enhanced flavors of the dishes. Some dishes are stir fried while others steam cooked while some others fried deep in oil. Cooking methods vary from region to region and one dish to the other.Use of spices in the various dishes is subtle and brings about a subtle flavoring.The sweetness of Gujarati vegetable preparations beats the insipidness of the otherwise insipid vegetables. Tangy, salty and spicy flavors too are a part of the flavors range of a typical Gujarati cuisine which is diverse and delectable. Most of the Gujarati dishes come with a sweet undertone that comes from the generous use of jiggery or sugar.The Key General Attributes of Gujarati Cuisine A tourist to Gujarat will miss something big if he or she hasnвЂ™t sampled the typical Gujarati Thali or the street foods of Gujarat, famous worldwide.

Thus, Gujarati cuisine well defines the truth in the proverb вЂVariety is the spice of lifeвЂ™. This exotic blend is mainly due to the location of the city. In the foods of Baroda, you would find a mix of almost every type of tastes and flavors. Natives of both Saurashtra and Northern Gujarat depend heavily on Maize and Bajra. In Saurashtra or Kathiawadi Cuisine, garlic is used in almost every dish. Also, jowar is the main grain consumed in that part of Gujarat. For instance, there is less of sugar and more of spices, in the cuisines of Southern Gujarat as it is strongly influenced by the Maharashtrian cuisine. It differs from region to region and is strongly influenced by factors like weather, lifestyle, topography, vegetation and location. Interestingly, the cuisine of Gujarat is not the same everywhere in the state. However, there are certain communities in the state like tribal communities such as Khojas, Bohras or Muslim communities who have incorporated non-vegetarian items such as mutton, chicken, eggs, seafood etc. Actually the religious ideologies prevalent in the state have led to Gujarati cuisine being a large-scale vegetarian cuisine. Though the long coastline of Gujarat creates a provision for a vast array of sea foods, yet the preponderance of Jain culture in the state has led to the cuisine of Gujarat being predominantly вЂvegetarianвЂ™. In fact a platter served with Gujarati food is both a visual treat as well as a treat to your palate. In other words, the culinary traditions of the state are a heady mix of varied textures, colors and flavors thatвЂ™ll leave one smacking his lips. The flavors of Gujarat range from sweet to sour, spicy to pungent and speak loud of a mouthwatering contradiction. The cuisine of Gujarat is a multi-flavor cuisine arising from the stateвЂ™s cultural diversity.

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