Gujarati food changes strongly in character as one moves from the coastal regions to the drier, semi-arid areas to the north or the west.

Gujarat has a wide variety of savoury food, pickles and sweets. Roti itself is prepared in a number of variations from the petal soft phulkas to the bone dry khakra, which is a spiced, crunchy preparation usually taken on journeys.

The population which is predominantly Jain doesn't include spices like onion and garlic and yet, the food is so interesting and delicious, which goes to prove the culinary skills of the people of Gujarat.

The Gujaratis have a sweet tooth and this shows in their cooking. Every dish is sweetened, be it a vegetable preparation or the simple dal, even pickles and chutneys are flavoured with jaggery and sugar. Seasoning of food is given great importance with mustard, fenugreek, thyme and asafoetida used both for flavour and as digestive aids.

The Gujaratis have perhaps, truly perfected the art of vegetarian cooking. Even the simplest of ingredients are transformed into mouthwatering delicacies. Delicious dishes that are quite easy to cook.

Gujarati cuisine is primarily dominated with array of vegetarian dishes. Some of Gujarati food include: Khandvi, Dhokla, Dal Kadhi, Dal Dhokli, Shrikand etc.