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’?