Popular Gujarati dishes you must try when in Gujarat

India is a diverse land, not just for its many religions and languages, but also for its regional delicacies. The country is home to so many unique cuisines, that every state boasts of its own share of signature dishes that one must try when visiting that state. Gujarat is no different, with the state offering its own share of toothsome staples. So next time you chance upon this coastal state, be sure to try out these foods to treat your taste buds to a complete Gujarati culinary experience.

The entire country has had a taste of this dish, but not everyone might know that it is a Gujarati dish. It is a common breakfast staple or tea time snack that is made with fermented rice and chickpeas, and garnished with mustard seeds, green chillies, cumin seeds, and grated coconut. Best complemented with any chutney, dhokla can also be given a twist by making it with rawa, besan, or curd.

Kachori is a popular winter-time snack that is made by deep frying a ball made of flour and stuffed with a wide array of fillings. Lilva kachori is a Gujarati rendition of the popular snack that is made with white flour and semolina, and a mixture consisting of pigeon pea (arhar dal), green chillies, and coriander and spices. The lilva kachoris are served with a tangy sauce, and make for a delicious snack to get a taste of authenticity.

Khichu is a dough that is actually used to make papad, but because of its highly palatable taste, the dough itself is made into a dish, and served as farsan. Boiling water, along with green chillies, cumin seeds, and sesame seeds are added to the dough, which is then cooked and seasoned with groundnut oil. Khichu can also be prepared using wheat flour, ragi flour, or jowar flour. Khichu is served after topping it with red chilli powder.

It may not sound too appetizing when you learn that handvo is a vegetable cake, but don’t be fooled by the name. It is a delicious and healthy dish prepared by first fermenting a batter of lentils and rice overnight, and then baking them, although they can even be pan fried for a crispier texture. The cake is then seasoned with sesame seeds, and served with green chutney.

While kadhi is a common gravy made in most households, you must try this Gujarati rendition, which has a distinct white colour. It is made of sour curd, and to give it a dual sweet and spicy taste, thickened gram flour and jaggery are added respectively. It is often served, as in other states, with koftas or pakoras, and served as part of the main course, with either rice or chapati.

One of the trademark desserts of Gujarat, shrikhand is a dish that is made with hung curd and sugar, with cardamom and dry fruits often being added to the mixture. It is a thick and creamy dessert that is served chilled, which is why it is a staple in winters in most of Gujarat. Shrikhand is offered in many flavours, with the most popular being mango, where mango pulp is poured to the mixture and left in the refrigerator.

The Gujarati cuisine is incomplete without the inclusion of the most traditional desserts. A soft and mushy dessert made with besan and flavoured with saffron, cardamom and nuts, mohanthal is a homely sweet that is made for festivals and special occasions, but can also be prepared for teatime. It is one of the most popular mithais all across the state.