R K Sweets

The cuisine of India is characterized by the use of various spices, herbs and other vegetables grown in India and also for the widespread practice of vegetarianism across many sections of its society. Each family of Indian cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.

Gujrati cuisine refers to the cuisine of the Gujaratis from India, who are predominant in western-India. It is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stirfried, spicy or sweet).

Staples includes homemade pickles, Khichdi(rice and lentil or rice and mung bean daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and daals that are added to a vaghaar, which is a mixture of spices sterilized in hot oil that varies depending on the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggeryto some of the sabzi/shaak and daal. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of water.

The cuisine changes with the seasonal availibility of vegetables. The spices used also changes depending on the season. Garam Masala and its constituent spices are used less in summer.

In mordern times, some Gujaratis have become increasingly fond of very spicy and fried dishes. There are many chefs who have come up with fusions of Western and Gujarati food.

Surti Cuisine is distinctly pure vegetarian and traditionally served eloborately on platters accompanied with rice and mind boggling variety of wheat breads. Surat is bestowed with plenty of rainfall and therefore Surti Cuisine is dominated by fruits and green vegetables. The focus is on making the food look appetizing with fresh green vegetables. The preparations are simple yet mouth watering. Often these vegetables are cooked in vegetable oil to make a subtle but obvious difference in taste and flavour.

Ingredients for Surti food are easily available and the basic tastes have been largely retained in spite of a variety of modern influences and fusion food.

Varied tastes like tangy, sweet, hot and spicy mix and mingle in strange concoctions in Surti Cuisine. Srikhand, a sweet dish made of yogurt, is an obvious name when one mentions of Surti Cuisine. Farsans, theplas, kadhis, and laddoos belonging to the Surti Cuisine are renowned all over India. The wide repertoire of snacks, pickles and chutneys accompany the Surti dishes.