Gujarati cuisine is strictly vegetarian, people relishes on the tastes of gujrati food crisp spicy fried farsans, which isan speciality of gujarati snacks. The famous Gujarati thali served at weddings, festivals or any other imporent ceremony includes farsans, sweetmeats and a variety of sweet and sour chutneys and pickles. Gujrati food are famous for mixing of the sweet with the salty is and that makes the cooking of gujrat different from the rest of india.

Due to climetic differences gujrati cusine are divided into four geographic regions, and in all the four regions there are slight variations in eating habits and modes of food preparation.

The first region which should be describe here is kathiawad also known as saurastra which has miles of dry land but the farmers successfully cultivates sugarcane, wheat, millet, peanuts, and sesame etc. Here various types of pulses dominates the cuisine menu, also different kinds of sweets made of gur(jaggery) is also add to the delicacy of saurastra. Kathiawad is popular for the various pickes preparations with unique method and preparations.

Kathiawari favourites include debras which is made of wheat flour mixed with spinach, green chillies, a dollop of yogurt and a pinch of salt and sugar, these are eaten with a hot and sweet shredded mango pickle know as Chhundo. Another specialty of this region is Methia Masala, a dry powder made from fenugreek seeds, chilly powder and salt freely sprinkled over raw vegetables and salads and gives the food an special flavour.

Another region Kutch have great heritage of culture and tradition here the food habit is relatively simple. Main cuisine consists of khichdi eaten with Kadhi, Kadhi is a savoury curry made of yoghurt. Some common dishes also includes Khaman Dhokla, Doodhpak, a sweet, a salty steamed cake, thickened milk confectionery and Shrikhand, , flavoured with saffron, cardamom, dessert made of yoghurt nuts and candied fruit which is eaten with hot, fluffy pooris.

Unlike another saurastra South Gujarat is blessed with plenty of rainfall. Green vegetables and plenty of fruit which allows the cuisine tastes exotically different with elaborate preparations made, expensive ingredients yet the food in its utter simplicity, Popular items include a delicious vegetable concoction called Undhyoo and Paunk, a tangy delicacy.

The gujrati vegetarian section have a wide variety of food, as hard core food lovers, gujratis keep inventing and re-inventing dishes. The best thing about Gujarati cooking is it is not very complicated and anyone can prepare gujrati cusines with a little preparatins.

Gujarati cuisine is famous for its snacks like Khaman dokla, Khandvi, Farsans, Sev Ghantia, Papdi etc most of these snacks can be serve with meals or at snack times, as one likes. Most Gujarati love sweets and hence there are dessert like the aam ras (thick juice of Mangoes), Shrikand (Yoghurt mixed with nuts, saffron, powdered cardamom), Gharis.

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