Gujarati cuisine

The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).

Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong.

Salt, sugar, lemon, lime, and tomatoes are used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade.

Gujaratis are predominantly vegetarians,[4] even though pockets of the state consume chicken, eggs and fish.

Sweets (desserts) served as part of a thali are typically made from milk, sugar, and nuts.

[citation needed] Gujarati cuisine is also distinctive in its wide variety of farsan — side dishes that complement the main meal and are served alongside it.

For special occasions, this basic quartet is supplemented with additional shaak, sweet dishes, and farsan.

By incorporating traditional Gujarati dishes and rituals, Mr. Ambani highlighted the rich heritage of Gujarat, reflecting his pride in his cultural identity.

[11] In coastal Gujarat, the Kharwa community has developed a cuisine consisting of fresh and dried fish.

Common seafood are pomfrets, khandwas, gedadas, surmai, prawns, crabs, lobster, and narsinga (calamari).