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Gujarati cuisine is in many ways unique from other culinary traditions of India. It is one of the few cultures where a majority of people are vegetarians. This vegetarianism may have originally sprung from religious ideologies and beliefs of the region. Gujarati cuisine is a blend of exquisite flavours and textures. A wide range of foods are cooked in Gujarati homes, and a variety of typical traditional recipes come from different regions of Gujarat.
In short, Gujarati meal is a great deal more than the ordinary rotli, daal, bhaat ane shaak!
Typical Gujarati Thali (plate) consists of Rotli (wheat bread), Daal (pulses), Bhaat (rice) and Shaak (vegetables). Although Gujaratis are fond of food, and there are thousands of recipes to add to the Thali. We, at Gujarat Online, will try to include as many as possible. Meanwhile, your contributions are most welcome and we will give you due credit too!
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Like the state itself, its inhabitants and their rich culture, Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. The Rajasthani platter is a gastronomic delight and it is a part of today’s urban Indian culture to indulge in Rajasthani food festivals. The food style of this glorious desert state of India has been affected by the natural topography and indigenously available ingredients like most other civilizations of the world. A lack of leafy green vegetables, a pronounced use of lentils, pulses, legumes and the use of milk, curd and buttermilk in place of the water in the gravy marks the essentials of Rajasthani cuisine. Dal-Baati-Churma,
Pickles and Papads
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Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.
Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).
The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes.
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Chinese food is probably one of the most popular food types in the world.Chinese food is usually very healthy although it can have allot of oils, which you can ask to be less in your plate.it has become so popular that you can almost see it in every Hollywood movie these days.
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Soup is a food that is made by combining ingredients such as meat, vegetables or legumes in stock or hot/boiling water, until the flavor is extracted, forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.One of the first types of soups can be dated to about 6000 B.C.[1] Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.
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