Gujarati cuisine is one of the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of vegetarian dishes, each with its unique cooking style, different kinds of pickles, farsans, chutneys, and foods that are always high on nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. It is an exquisite blend of flavors where sweet notes dominate most dishes like the famous Gujarati Kadhi., Dhokla, and Fafda. Gujarat's coastal climate is mostly hot and dry which is why they use of sugar, tomatoes, and lemon is quite common as these foods keep the body hydrated. Another distinctive characteristic of Gujarati food is its palate-pleasing combination of sweet and sour flavors.
In big business houses, a traditional Gujarati meal sits on a lovely silver platter and comprises an elaborate affair complete with rotis, dal/kadhi, sabzi or shaak, rice and homemade pickles to tickle your taste buds. 'Vaghaar' is a blend of spices purified in hot oil and generously drizzled over dal to enhance the flavor and impart an irresistible aroma. The prominence of ingredients like besan or gram flour, lentils, sesame seeds, and yogurt is another feature that sets Gujarati dishes apart.