Most commonly the minute one reads Gujarati food, one is reminded of the mouth watering delicacies prepared utilizing probably a special combination of the most skeptically selected blend of spices, leaving a tangy, sweet and sour taste that leave your taste buds asking for more!
More important to be noted is the fact that the very delicacy that is usually not confined to just a snack item; as several common gujarati farsan as it is commonly reckoned surely suffices as a meal as well.
It is not surprising when we see folks demanding for an extra helping for the condiments, the very chatnis or sauces that usually accompany the gujarati farsan giving it that additional flavor and which indeed becomes more filing.
When one consumes the farsans he is usually forced to keep aside the fears that lurk behind the consumption as earlier the very concept of Gujarati food indicated ‘fried’ stuff!
Accredited to the experts therefore who are equally concerned about your health, as we peep in the contemporary Gujarati food, there are several items commonly made out of gram flour, white flour with the baking powders, previously thought to be difficult-to-digest, are now flavored and tempered with the most perfect combination of herbs and pungent spices, which actually assist in digestion.
This is where the seasoning does matter bringing out the very aroma and essence of the Gujarati food as well as the gujarati farsan.
Commonly the Gujarati food refers to the cuisine of the western-region of India consisting its complete meal referred to as the ‘thali’ predominant in the entire sphere, with a delicious combination of flat bread made out of wheat flour in the local dialect referred to as ‘roti’ along with vegetables usually with the specialty of being cooked with sweet-sour base, not to forget the wonderful blend of spices that aid digestion; the gujarati farsan is an accompaniment as most are unable to gain that satisfaction in spite of the vegetables and lentils too.
Other than the staple food it is the gujarati farsans that occupy the major interest of the ones consuming it, although today, the health-conscious gujjus are opting for the roasted or the baked guajrati farsans that become almost a compulsion with the food they relish.
As one serves the Gujarati food, the platters are endless; this is one region that seems to be flooded with the richness of cuisines that have one of the best combinations of curds, salads, juices as the sugarcane juice, all depending upon the seasons too!
Any doubts lingering in your mind now as you read famous chefs describing the gujju food as ‘haute cuisine of vegetarianism’?
Hearty welcome aboard the sumptuous arena of Guajarati farsan!
Do we see a raised eyebrow at the very name?
Well folks, as you browse through the Internet and unravel the must-visit places in India, the titles befitting the versatility in cuisines across the western border of India namely the Gujarati farsan.
While browsing you may come across Gujarati Farsan websites the word ‘sumptuous’ need not be added, for the very term ‘farsan’ says it all.
All those familiar to Gujarat, accredited for its rich culture and a heritage it does boast of, the surprises never seem to end. Ambassadors like the Bollywood stars superbly carry out the task of propagating the rich varied heritage that we as Indians possess, not only in its precisely has definitely left no nagging doubts in the subtle “welcome to Gujarat” campaign & spend a few days to bask in its glory!
The multitude of the specialties blended with professionalism is now handed over to deft hands by generations dated back in prehistoric times, which still leave folks spellbound at the myriad of colors, not only in its surroundings blessed by Nature, so are the clothes designed to offer glamour and comfort as per the seasons.
As you approach the topic of food, Gujarat and its vast array of the platters on which farsan is served, leaves the consumers in a joyful note, wanting more and more!
Whether you consider the health and nutritious breakfast recipes in the form of the traditional ‘handva’ faafda or the dhokla, there are innumerable outlets today that have discovered and modified amazingly rich delicacies farsan to just satisfy those taste buds of yours.
There are scores of outlets who have branded their ability by adopting the modern approach whereby the oil is used in the least, ending up roasting and baking the same delicacies.
Today as you consume the farsan, they are mostly prepared from the most easily digestible flours; so right from the samosas, the bhakarwadi to the mukhwas, there is the blend of the choicest elements that have been adequate at aiding digestion, probably one can do away with the grandma’s recipes for digestion, do you agree?
After all what is of prime importance is the hunger pangs are brought under control, at large. So there are no particular defined timings of having these delicacies. Nor is there a doubting as to the powerful role the ‘smell’ can play as it stimulates the craving for gujju food!
It is solely your decision about when you would like to consume the same, where some take it at breakfast time, others may take it at a befitting brunch, the most common though is where the Gujarati farsan is a mandatory accompaniment with regular meals as well, devoid of which the meal seems ‘incomplete’!
Thanks To Gujarati Food