Gujarati cuisine is delightfully delicious, almoststrictly vegetarian, served traditionally on large silver or stainless steel platters, to the accompaniment of rice and a variety of wheat breads. So varied and palate-pleaning is the choice, one turns vegetarian out of preference. A wide range of seasonal vegetables, a judicious use of spices and herbs, and a light touch make authentic Gujarati cuisine a gourmet's delight. Gujarati snacks or 'farsans' are delicious. Theses crisp, spicy fried snacks can be bought in shops and wayside stalls everywhere. Gujarti vegetarian restaurants (lodges) serve traditional meals in most towns and western style food is available in larger cities.

Undhyoo, a winter delicacy in which dish includes, roasting potatoes, sweet potatoes, broad beans, and aborigines in an earthenware pot buried in the ground with a fire lit above, the flavour enhanced with oil and green chilly chutney. Srikhand, a dessert made of yoghurt, flavoureed with saffron, cardamom, nuts, candied fruit, eaten with round hot fluffy poories.

Gharis, a rich, round sweet made of condensed milk, clarified butter and dry fruits, a speciality of Surat; and Sutar Pheni, extremely fine vermicelli cooked in sweet rounds