On the northern edge of the Indian west coast, lies the Kathiawar peninsula sprawling over an area of around 61,000 square kilometres. The peninsula lies in Gujarat, snuggled between the Gulf of Kutch and the Gulf of Cambay. In this land, had emerged a cuisine which a celebration of local spices with spartan ingredients. Though the regional cuisine here is solely vegetarian, it stands unique with its zesty flavours and aroma. The dishes are highly mouth-watering and can be a true treat for someone who relishes desi food. Here’s everything to know about the Kathiawadi cuisine.
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Kathiawadi Cuisine Is A Celebration Of Spices
A typical Kathiawadi thali can comprise dishes like lasaniya bataka, khichidi kadhi, methi thepla, sev tameta nu shaak, raasawala dhokla, ringon no alo, dhokli nu saag, Gujarati kadhi, gawar and Gujarati daal, among others. The variety of spices together impart a unique flavour to these dishes that will linger on your taste buds. Some quintessential spices of these preparations include turmeric, coriander powder, chilli and asafoetida. In many Kathiawadi dishes, onion and garlic are also used. Often, a delish mix of ghee and gur accompany the dishes. Tastewise, the culinary culture at Kathiawar can give a tough competition to non-vegetarian dishes too, hands down.
Grab A Kathiawadi Thali On The Ahmedabad Highway
Due to the arid climate in Kathiawar, not many vegetables grow in the region. Thus, the locals have managed to create the best of dishes with the limited produces growing in the peninsula like tomatoes, millets, potatoes and brinjal. With the limited vegetables, the Kathiawadis create magic on the plate.
