Top 10 Culinary Tour of Gujarat: A Tour of Western Flavours

The image showcases a vibrant spread of traditional Gujarati dishes under the title "Culinary Tour of Gujarat: A Tour of Western Flavours" on a warm orange background.

There’s a wonderful old saying in Gujarat: “Surat Nu Jaman Ane Kashi Nu Maran.” It translates to “Breakfast in Surat and death in Varanasi,” and according to tradition, following this path is believed to lead you straight to heaven. Honestly, even just traveling to Gujarat is a treat in itself—especially if you love food! The state is packed with flavors from all over, making every meal an adventure.

Gujarat isn’t just about colorful festivals, beautiful crafts, or the warmest welcomes you’ll ever get. It’s also a paradise for anyone who loves to eat. The famous Gujarati thali is a perfect example: it’s a little bit of everything—sweet, spicy, and savory—all on one plate. You’ll find everything from soft, steamed dhokla and silky khandvi, to crunchy farsans and delicious desserts.

Whether you’re a hardcore foodie or just someone who enjoys a good meal, Gujarat will surprise and delight you. Every bite is a little story, and every meal feels like a celebration. Let’s dive into a Culinary Tour of Gujarat. Here are top 10 cuisines of Gujarat:

1. Dhokla: The Steamed Signature Snack

Gujarat special - Dhokla

Dhokla is the most representative snack of Gujarat and no Culinary Tour of Gujarat would be complete without it. It is made from steamed fermented rice and chickpea flour (besan) batter. A light tempering of mustard seeds, curry leaves, and green chillies give it a zesty twist.

Accompanied by sweet tamarind chutney or mint-coriander chutney, dhokla is ideal for breakfast, tea time, or even a light evening meal. It’s gluten-free, very low in calories, and very high in protein—thus a health-conscious foodie’s delight.

2. Khandvi: Rolled Perfection

Khandvi: Rolled Perfection

Khandvi, alternatively Patuli or Suralichya Vadya in Maharashtra, is a soft, bite-sized dish of besan and curd. The mixture is cooked and poured into thin layers, rolled up tightly into spirals. A mustard seed and sesame tadka provides complexity to the flavour, with coconut grated and fresh coriander adding texture and freshness. The perfect roll is an art which requires technique, so Khandvi is not just a snack but an art form in food.

3. Undhiyu: Seasonal Winter Favourite One-Pot Recipe

Undhiyu: Seasonal Winter Favourite One-Pot Recipe

Undhiyu is a winter seasonal dish that is traditionally prepared on winter, particularly on Uttarayan (kite festival). As featured in A Culinary Tour of Gujarat, this iconic preparation gets its name named after the Gujarati word “undhu,” which means “upside down,” since it used to be cooked in earthen pots buried upside down in the ground. A variety of vegetables such as surti papdi, purple yam, baby potatoes, and eggplant are combined with a spiced coconut-methi masala. Crunch is added in the form of muthiyas (fenugreek-flour dumplings). Puris and shrikhand make great accompaniments.

4. The Gujarati Thali: A Complete Meal

The Gujarati Thali

The traditional Gujarati thali is a grandiose affair. It typically comprises:

  • Two or three sabzi dishes
  • Dal and kadhi (a sour yogurt-based curry)
  • Roti, puri, or thepla
  • Khichdi or steamed rice
  • Pickle, salad, chutney, papad, and a dessert of shrikhand or mohanthal

A mix of sweet, salty, and spicy tastes provides a harmony on the palate. Each part of Gujarat puts its own spin on the thali.

5. Farsan: Savoury Snacks That Steal the Show

Farsan

A Culinary Tour of Gujarat is incomplete without exploring its iconic farsan which is a collection of various savoury snacks that may be dry or fried. Some of the popular farsans are:

Fafda: Long, crisp chickpea flour sticks commonly served with jalebi

Ganthiya: Soft, thick sev-like farsan melts in your mouth

Bhakarwadi: A pinwheel-shaped snack filled with a spicy-sweet mixture

Patra: Colocasia leaves stacked with spiced besan paste, rolled and steamed

These snacks are regular side dishes to tea and an absolute must at celebrations.

6. Thepla: The Traveller's Delight

Gujarat Thepla

Thepla is a flatbread prepared with wheat flour, fenugreek leaves (methi), and spices. It’s soft, delicious, and ideal for travel as it remains fresh for days. Gujaratis tend to carry theplas with them when they go abroad—it’s their comfort food. It will go best with mango pickle, curd, or even tea, thepla is a simple yet satisfying dish that reflects the culinary ingenuity of Gujarat.

7. Handvo: The Spicy Veggie Cake

Handvo is a savory baked cake of rice, lentil, and grated bottle gourd (lauki) batter that has been fermented. Sesame seeds and mustard seeds add a crunchy outer layer and a soft interior to this dish. A culinary tour of Gujarat would be incomplete without handvo,one of the best examples of how Gujarati cuisine innovatively utilizes fermentation and vegetables for both nutrition and flavor, handvo is an absolute must-have at any Gujarati gathering.

8. Khichdi and Kadhi: Comfort Food Redefined

Khichdi and Kadhi

A Culinary Tour of Gujarat incomplete without the comforting duo of khichdi and kadhi. Gujaratis reach for khichdi and kadhi when they want something simple and comforting. Moong dal khichdi is light and easy to digest, and goes wonderfully with kadhi—a mildly spiced, slightly sweet yogurt curry. Together, they embody the Gujarati philosophy of balance: feeding the body but not overstating the senses.

9. Sweets to Satisfy Every Craving

Gujarat Sweets to Satisfy Every Craving

A Culinary Tour of Gujarat cuisine would be incomplete without its variety of mithai (sweets). Some of the best are:

Mohanthal: A sweet similar to fudge made from roasted besan, ghee, and sugar

Sukhdi: A healthy sweet made from jaggery and whole wheat flour

Shrikhand: Thick sweetened yogurt flavored with cardamom and saffron

Sweetness is such a natural component of Gujarati food—often even savory food will have a touch of sugar to counteract flavours.

10. Regional Specialties: Kutch, Kathiawad, and Saurashtra Flavours

Kutch, Kathiawad, and Saurashtra Flavours

Gujarat’s varied geography creates regional differences in its food:

Kathiawadi food (from western Gujarat) is characterized by bold, fiery flavours—consider Lasaniya Bataka (garlic potato), Ringan No Olo (roasted eggplant), and bajra rotla.

Kutchi food consists of Bajra khichdi, khichu, and leelo chevdo, usually describing the dry climate of the region.

Saurashtrian food liberally uses sesame, peanuts, and jaggery, contrasting earthy colours with sweet ones.

Every region serves up a microcosm of tastes yet remains faithful to the Gujarati principle of doing things with minimal wastage and maximum taste.

Last Words: A Food, Family, and Flavour Culture

Gujarati food is not merely food—it’s a feast of community, wellness, and innovation. Its use of vegetarian ingredients, intelligent use of legumes and grains, and impeccable combination of sweet and salt makes it not only tasty but also healthful. Whether you’re savouring soft dhoklas in a bustling city, or enjoying a rustic rotla in the Kutch desert, one thing is certain: every dish brings with it a warmth that is distinctly Gujarati.

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