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Gujarati Thali refers to the cuisine of Gujarat a state in Western India.Gujarat has a rich and ancient culture with most of population is under influence of Hinduism. Gujarat is primarily is a VEGETARIAN STATE.

Gujarati Thali is an assortment of dishes arranged as a platter for lunch or dinner. Gujarati Thali is symbol of Gujarati culture and food varieties. It consists sweets, savouries, Indian bread, lentils, pappadums and lots of side dishes and reminds the maharaja style food

The Typical GUJARATHI THALI consists of Roti, Dal or Kadhi, Rice and Shak/Sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans, Chickpeas, Dried Green Peas etc., a snack item (farsaan) like Dhokla, Patra, Samosa, Khandavi, Pakoda, Cutlets, Hara-Bhara Kebab etc. and a sweet (mishthaan) like Laddu, Mohanthal, Jalebi, Doodh Pak, Kheer, Halwa etc.

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. North Gujarat, Kathiawad, Kachchh, and Surat are the four major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.

Main dishes are based on steamed cooked vegetables with different spices and dals that are with added vaghar, (which is a mixture of spices heated in oil that varies depending on the main ingredients 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. It is common to add a little sugar or jaggery to some of the ‘Vegetable dishes and dal. The sweet flavour of these dishes is believed to neutralize the slightly bland taste of the vegetables.

The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal.

Fulka Roti is very unique and very easy to digest is the main attraction of Gujarati Thali, which mad from Wheat Flour. Flat bread prepared with Bajra has nutritional value similar to other foods based on flours.

Sweets (desserts) served as part of a thali are typically made from milk, sugar, and nuts. “Dry” sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at Diwali.

Gujarati cuisine is also distinctive in its wide variety of farsan — side dishes that complement the main meal and are served alongside it. Some farsan are eaten as snacks or light meals by themselves.

A festive Gujarati thali often contain over a dozen items. Dietary rules restrict the permissible combination of dishes. For example, if kadhi is to be served, then a lentil preparation such as chutti dal, vaal, or mug ni dal will also be included.
The sweet dish accompanying kadhi will likely be milk or yogurt–based, like doodhpak or shrikhand. However, a yogurt-based raita would not be served with such a meal. Festive meals based on dal will typically have a wheat-based sweet dish like lapsi or ladoo as the sweet accompaniment.

There are established combinations of spices that some believe to facilitate digestion that are eaten with different foods