{"id":1487,"date":"2020-03-17T16:26:29","date_gmt":"2020-03-17T16:26:29","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1487"},"modified":"2020-03-17T16:32:57","modified_gmt":"2020-03-17T16:32:57","slug":"gujarati-cuisine","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/","title":{"rendered":"GUJARATI CUISINE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1487\" class=\"elementor elementor-1487\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-256319a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"256319a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-87b264c\" data-id=\"87b264c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-360fc72 elementor-widget elementor-widget-image\" data-id=\"360fc72\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"690\" height=\"435\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/GUJARAT.png\" class=\"attachment-large size-large wp-image-1491\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/GUJARAT.png 690w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/GUJARAT-300x189.png 300w\" sizes=\"(max-width: 690px) 100vw, 690px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8a10d32 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8a10d32\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d397788\" data-id=\"d397788\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1b957e8 elementor-widget elementor-widget-text-editor\" data-id=\"1b957e8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>Introduction:<\/strong><\/span><\/p><p><span style=\"color: #000000;\">Gujarati cuisine brings into our minds dhoklas, khandvi, condhiyo, dudhpak and of course a list of other items. Thought most of the gujaraties are pure vegetarians, some non-Hindus like the bohri community from Surat, have also contributed the cuisine, so also the Parsi community.\u00a0<\/span><\/p><p><span style=\"color: #000000;\">Gujarat is the land of compound religion of Jainism, Buddhism, Parsees, Islam and Hindus, who are mainly vegetarians, excluding the Parsees and Muslims. People have perfected in the art of vegetarian cooking due to the influence of the Jains. Here, the common man\u2019s food is <strong><em>bajra or jowar<\/em><\/strong>. <strong><em>Rotli or bhakri<\/em><\/strong> is eaten with locally grown vegetables.\u00a0 Taking the simplest of vegetables and lentils, they create a mouthwatering variety of food. They daily consume dahi and chhas. Papad is favourite in Gujarat. They are prepared in all houses. Gujarati food is mildly flavoured where onions and garlic are generally not used while green chilies and ginger paste are used and pepped up with plenty of hot pickles and chutneys. There is a blend of sweet and spices in Gujarati cuisine. This harmony is obtained from mixing of the sweet with the salty which makes the cooking of this state different for e. g. <strong><em>doodh pak<\/em><\/strong> (milk confection), <strong><em>sev-ganthia<\/em><\/strong> (a variety of spicy snacks; <strong><em>kadhi<\/em><\/strong> (a curry made of yoghurt), <strong><em>undhiyu<\/em><\/strong> (a winter delicacy vegetables cooked in earthen pot), <strong><em>srikhand<\/em><\/strong> (a yoghurt dessert flavoured with saffron, nuts and fruits), and <strong><em>suter pheni<\/em> <\/strong>(fine vermicelli cooked in sweet rounds).<\/span><\/p><p><span style=\"color: #000000;\">A Gujarati \u201cthali\u201d offers endless variety of savoury vegetables, lentils, fried snacks. Sweet meats, etc. accompanied with butter milk, yoghurts and nuts or savouries like <strong><em>khaman dhoklas <\/em><\/strong>(a steamed cake made of gram flour paste) or <strong><em>khandvi <\/em><\/strong>(savoury besan pancakes) which are served with thali, are called <strong><em>farsan.<\/em><\/strong><\/span><\/p><p><span style=\"color: #000000;\">Gujarat can be divided into four regions and because of the climactic differences; there are variations in eating habits and modes of preparation.<\/span><\/p><ol><li><span style=\"color: #000000;\"><strong>Northern Gujarat: &#8211;<\/strong> this is a slightly Rajasthani influence and is famous for thali consisting of rice, dal, curry, vegetables, khaman dhoklas, khandvi, sprouted beans, farsan, pickles, chutney and raita.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Kathiawad: &#8211;<\/strong>this region also known as Saurashtra with its vast stretches of dry earth has sugarcane, wheat, millet, peanuts and sesame offering some mouthwatering dishes to the world. Pulses dominate in kathiawadi cooking along with gur (jaggery). Favourite include <strong><em>Debras <\/em><\/strong>(made with wheat flour mixed with spinach, green chillies, a dollop of yoghurt and a pinch of salt and sugar). These are eaten with <strong><em>chhundo<\/em><\/strong> (a hot and sweet shredded mango pickle), <strong><em>methia masala <\/em><\/strong>(a dry powder made from fenugreek seeds, chilli powder and salt), this is sprinkled over raw vegetables and salads and gives the food an especially piquant flavour, <strong><em>phafda <\/em><\/strong>(a flavoured assorted flour puri is another kathiawadi favourite.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Kutch: &#8211;<\/strong> these regions experience moist climate due to the Raan. The dishes include khichdi with raita, khaman dhoklas, doodh pak etc.<\/span><\/li><li><span style=\"color: #000000;\">South Gujarat: &#8211; in comparison to the dry region of Saurashtra, southern Gujarat is blessed with plenty of rainfall, since this area is dominated by extensive pastures; cattle rearing is the main occupation of the people. <strong>AMUL<\/strong> \u2013 the first milk cooperative was established here, <\/span><span style=\"color: #000000;\"><strong><em>surati <\/em><\/strong>(a paneer, is world famous for its nutty flavour. Green vegetables and plenty of fruit therefore dominate surati food. Popular items include a delicious vegetables concoction called <strong><em>undhiyu and paunk, <\/em><\/strong>a tangy delicacy.<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Introduction: Gujarati cuisine brings into our minds dhoklas, khandvi, condhiyo, dudhpak and of course a list of other items. Thought most of the gujaraties are pure vegetarians, some non-Hindus like the bohri community from Surat, have also contributed the cuisine, so also the Parsi community.\u00a0 Gujarat is the land of compound religion of Jainism, Buddhism, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":366,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1487","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>GUJARATI CUISINE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\".There is a blend of sweet and spices in Gujarati cuisine. This harmony is obtained from mixing of the sweet with the salty which makes the cooking of this state different for e. g. doodh pak (milk confection), sev-ganthia (a variety of spicy snacks; kadhi (a curry made of yoghurt), undhiyu (a winter delicacy vegetables cooked in earthen pot), srikhand (a yoghurt dessert flavoured with saffron, nuts and fruits), and suter pheni (fine vermicelli cooked in sweet rounds).\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GUJARATI CUISINE - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\".There is a blend of sweet and spices in Gujarati cuisine. This harmony is obtained from mixing of the sweet with the salty which makes the cooking of this state different for e. g. doodh pak (milk confection), sev-ganthia (a variety of spicy snacks; kadhi (a curry made of yoghurt), undhiyu (a winter delicacy vegetables cooked in earthen pot), srikhand (a yoghurt dessert flavoured with saffron, nuts and fruits), and suter pheni (fine vermicelli cooked in sweet rounds).\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-03-17T16:32:57+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/GUJARAT.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/\",\"name\":\"GUJARATI CUISINE - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/GUJARAT.png\",\"datePublished\":\"2020-03-17T16:26:29+00:00\",\"dateModified\":\"2020-03-17T16:32:57+00:00\",\"description\":\".There is a blend of sweet and spices in Gujarati cuisine. 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This harmony is obtained from mixing of the sweet with the salty which makes the cooking of this state different for e. g. doodh pak (milk confection), sev-ganthia (a variety of spicy snacks; kadhi (a curry made of yoghurt), undhiyu (a winter delicacy vegetables cooked in earthen pot), srikhand (a yoghurt dessert flavoured with saffron, nuts and fruits), and suter pheni (fine vermicelli cooked in sweet rounds).","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/gujarati-cuisine\/","og_locale":"en_GB","og_type":"article","og_title":"GUJARATI CUISINE - IHMNOTESSITE","og_description":".There is a blend of sweet and spices in Gujarati cuisine. 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