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Gujarati cuisine ((グジャラート語:ગુજરાતી ભોજન)) refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline providing wholesome seafood, it is primarily a vegetarian state due to the influence of Jain vegetarianism and traditional Hinduism, however many families include chicken, Mutton, and goat to these dishes.〔Dalal, p. 4〕〔Bradnock , p. 54〕 The typical ''Gujarati Thali'' consists of ''Rotli'', ''Dal'' or ''Kadhi'', Rice, and ''Shaak/Sabzi'' (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. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat 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. ==Overview== Staples include homemade ''Khichdi'' (rice and lentil or rice and mung bean), and ''chaas'' (buttermilk) and pickles as side. Main dishes are based on steamed cooked vegetables with different spices and ''dals'' that are added to a ''vaghar'', 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 50 °C (122 °F) in the shade. It is common to add a little sugar or jaggery to some of the ''sabzi/shaak'' 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. The spices used also change depending on the season. ''Garam Masala'' and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace. In modern 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. Gujaratis are predominantly vegetarians, even though pockets of the state consume chicken, eggs and fish. Bajra Roti is a plain flat bread made from flour having nutritional value similar to other foods based on flours.〔(Livestrong )〕 Common meals in villages near Saurashtra during the cold winters consists of thick Rotis, termed ''Bhakri'', made of wheat flour, garlic chutney, onion, and ''chaas''. 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. Gujaratis will often refer to ''Dal-Bhat-Rotli-Saak'' as their everyday meal. For special occasions, this basic quartet is supplemented with additional ''shaak'', sweet dishes, and ''farsan''. 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. Many Gujarati families make and consume ''moong dal'' in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods. 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). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gujarati cuisine」の詳細全文を読む スポンサード リンク
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