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Gujarati cuisine is unlike any other Indian cuisine. The
state of Gujarat is renowned for sophisticated, light, vegetarian meals
and there are slight variations in eating habits and modes of preparation
in its three component regions. Almost strictly vegetarian, it is
traditionally served on silver platters to the accompaniment of rice and a
variety of wheat breads.
THE IRRESISTIBLY TANGY CUISINE
Even though the state of Gujarat has absorbed
many foreign influences over the years, the basic tastes in food have
remained the same. There are few people who do not relish Gujarati
savouries - crisp spicy fried 'farsans', which can be bought at wayside
stalls.
Kathiawari and Kachchh food both use red
chilli powder to make the cuisine spicy. The cuisine in south
Gujarat too, is spicy but here green chilies add
'life' to the food. The people of Surat use sugar than the others in their
cooking and as a result, the cuisine has a sweet, tangy flavour.
The famous Gujarati 'thali' served at weddings consists of 'farsans',
sweetmeats and a variety of sweet and sour chutneys and pickles. This
harmony is derived from mixing of the sweet with the salty is what makes
the cooking of this state different from the rest.
SOUTH GUJARAT 
In comparison to the dry region of Saurashtra, Southern Gujarat is
blessed with plenty of rainfall. Green vegetables and plenty of fruit
therefore dominate Surati food. There are no elaborate preparations made,
no expensive ingredients used and yet the food in its utter simplicity,
tastes exotically different. Popular items include a delicious vegetable
concoction called Undhyoo and Paunk, a tangy delicacy. Surat is also
famous for its bakery items like the 'nankhatais', 'gharis' and the 'saglu
baglu mithai', which are easily available in the city's bakeries and
confectionery shops.
CULINARY TRADITIONS OF DIFFERENT REGIONS
Geographically, Gujarat can be divided into four
regions and because of the climatic differences; there are slight
variations in eating habits and modes of preparation.
NORTH GUJARAT
This region is popular for its traditional Gujarati thali consisting of
rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and
raita. Food is usually non spicy and oil is used sparingly. Farsans are of
various varieties such as Pathara, Khaman Dhokla, and Khandvi.
KATHIAWAD
It is surprising to know that Saurashtra with its vast stretches of dry
earth has sugarcane, wheat, millet, peanuts, and sesame, native to this
region. Hence, pulses dominate Kathiawari food and sweetmeats made of
'gur' (jaggery). This region has a delicious variety of pickles.
Kathiawari favourites include 'debras' made with wheat flour mixed with
spinach, green chillies, a dollop of yogurt and a pinch of salt and sugar,
these are eaten with 'chhundo' (a hot and sweet shredded mango pickle).
Yet another specialty of this region is 'Methia Masala', a dry powder made
from fenugreek seeds, chilly powder and salt. This is liberally sprinkled
over raw vegetables and salads and gives the food an especially piquant
flavour.
'Phafda', an omum flavoured assorted flour puri is another Kathiawari
favourite. 
KACHCHH
Kachchhi cuisine is relatively simple. It consists of Khichdi, the main
dish eaten with Kadhi - a savoury curry made of yoghurt. Some common
dishes include Khaman Dhokla, a salty steamed cake, Doodhpak, a sweet,
thickened milk confectionery and Shrikhand, dessert made of yoghurt,
flavoured with saffron, cardamom.