![]() ![]() The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water. It is common to add a little sugar or jaggeryto some of the sabzi/shaak and daal. A typical Gujarati Thali (plate) offers an endless spread of Rotli (wheat bread ), Daal(pulses), Bhaat (rice) and Shaak (a dish made of different combinations of vegetables& spices which is either stir fried, spicy or sweet). ![]() The Gujarati Maharaj (cook) is legendary for his subtle use of spices and retains the flavour and texture of vegetables and is served with hot picklesand chutneys.įor a standard everyday fare, Gujaratis often have Daal-Bhaat (rice and Dal) and Rotli-Shaak (roti and vegetables) as their standard menu at home. ![]() Most of the Gujarati dishes are distinctively sweet, salty and spicy at the same time. Gujarati Cuisine is primarily a vegetarian’s gourmet and has the influences from the Jains & Buddhist.
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