CUISINE OF GUJARAT

“Surat ka jaman aur Banaras ka maran” a popular saying in Gujarati which means dining at Surat
and dying at Varanasi, is the way to heaven. One of the thrills of traveling to Gujarat is its multi
cuisine. Perhaps the best way to know a state is to cutting to the heart of the extraordinary culture
of Gujarat is by exploring its cuisine.

The people of Gujarat have perfected the art of vegetarian cooking and their cuisine is a delectable
and mouth watering. To taste the excellent vegetarian Gujarati cuisine, is to have a Thali Meal – the
ultimate delightful vegetarian fare. The traditional Gujarati Thali is one of the best ways to know
the Gujarati Cuisine. Saurashtra’s typical seasonings – mustard seed, turmeric, pounded red chillies,
cumin and coriander – which flavour Gujarat’s distinctive vegetarian cuisine.

Besides vegetarian dishes, the Muslim community, the tribal groups like Bohras and Khojas offers
special non-vegetarian cuisine. And also Saurashtra’s garlic spice mixture – a combination of garlic,
red chillies and salt pounded together, which adds extra peps to lot of Gujarati foods. Many Gujarati
dishes are distinctively sweet, salty, and spicy at the same time
 CUISINE OF CHHATTISGARH
The State of Chhattisgarh is known as the rice bowl of India and has a rich tradition of food culture.Red Velvet
Mite is used as Medicine in Traditional Healing of ChhattisgarhMost of the traditional and tribal foods are made
of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda
bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used
for making achaar). Badi and Bijori are optional food categories; gulgula (bobra), bidiya, dhoodh fara, bafauli,
basuli, balooshahi, singhara, tikhur, anarsa and khurmi fall in sweet categories. Some well known breakfast
dishes made out of rice & rice flour include fara/muthiya (rice rolls in white sauce), cheela (dosa like dish made
with rice batter), angakar roti, chousela roti (rice puris), etc. One of the common meal had during the scorching
summer is Bore Baasi (literally means dipped rice from last cooked meal) which mainly consists of cooked rice
dipped water/dahi/buttermilk. It is mostly accompanied by pickle and raw onion. It helps maintain the water
levels in the body, keeping it cool and hydrated during the hot and arid summer days.One of the well known
traditional dishes of Chhattisgarh is Iddhar. It is made with ground Urad dal and kochai patta. Both are
arranged in alternate layers 2-3 time and then rolled. This roll is then cooked in steam and cut into pieces. After
that it is prepared with curd like curry. Some people also make it with gram flour (besan) instead of urad dal.
Tribal and village populations drink a brew made of the small, creamy white flower of a local tree called
Mahuwa. NAITIK DESAI (180241) (X-E) (18)