Gujarati cuisine
Gujarati Cuisine
Gujarati cuisine (/ɡʊdʒəˈrɑːti kʊɪˈziːn/) is the traditional cuisine of the Gujarat region in India. It is primarily vegetarian, due to the influence of Jainism and Hinduism on the region.
Etymology
The term "Gujarati cuisine" is derived from the region of its origin, Gujarat. The word "Gujarat" itself comes from the Sanskrit word "Gurjar," which means "the land of the Gurjars." The Gurjars were a sub-tribe of the Kshatriyas, who ruled the area during the 8th and 9th centuries AD.
Characteristics
Gujarati cuisine is known for its distinct flavors and wide variety of dishes. It is characterized by the extensive use of lentils, vegetables, and spices, as well as a sweet touch added to almost every dish. Some of the most popular dishes include Dhokla, Khandvi, Thepla, and Undhiyu.
Related Terms
- Dhokla: A popular Gujarati snack made from fermented rice and chickpea batter.
- Khandvi: A savory snack made from gram flour and yogurt, rolled into thin layers and then cut into rolls.
- Thepla: A type of Indian bread made from wheat flour, spices, and sometimes different types of vegetables.
- Undhiyu: A mixed vegetable dish traditionally cooked upside down in earthen pots fired from above.
External links
- Medical encyclopedia article on Gujarati cuisine
- Wikipedia's article - Gujarati cuisine
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