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Gujarati cuisine is the cuisine of the Indian state of Gujarat. 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 thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
Pages in category "Gujarati cuisine" The following 57 pages are in this category, out of 57 total. This list may not reflect recent changes. ...
A crispy add on to Lunch and Dinner, for adding a spicy and crunchier taste to food. Vegetarian Paratha: flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple: Vegetarian Pattor: A flour based snack ...
Gujarati cuisine follows the traditional Indian full meal structure of rice, cooked vegetables, lentil dal or curry and roti. The different types of flatbreads that a Gujarati cooks are rotli or chapati , bhakhri , puri, thepla, rotla, dhebara, maal purah, and puran-pohli.
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There were at least forty-four leading Gujarati directors during this period. [4] The Gujarati cinema dates back to 9 April 1932, when the first Gujarati film Narsinh Mehta was released. [4] [5] Leeludi Dharti (1968) was the first colour film of Gujarati cinema. [6] After flourishing through the 1960s to 1980s, the industry saw a decline.
Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood. Normally, rotli and tea are taken for breakfast, rotla and saak for lunch, and chokha along with saak and curry are taken for dinner.