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Kathiawadi food is a confluence of traditional and spicy vegetarian cuisine of Kathiawad region of Gujarat. Its specialty is full use of sharp spices, garlic sauce, and desi ghee. Here are some popular Kathiawadi cuisine information:

Major Kathiawadi dishes

1. Save Tamata Nu Shak

This vegetable made of tomatoes and sev is sharp, sour-sweet. It uses garlic, red chili, coriander-jeera powder and hot spices.

2. Vaghareli khichdi

This spicy khichdi is made with moong dal, tur dal, rice, vegetables and peanuts. The temper of garlic and ghee from above makes it more tasty.

3. Brinjal filling (Olo)

The roasted brinjal is made by mixing garlic, green chillies, tomatoes and spices. It is served with millet rotley.

4. Kathiawadi Kadhi

This curry made of buttermilk and gram flour is prepared with mustard, cumin, fenugreek, asafetida, garlic and curry leaves.

5. Auju

This vegetable made in winter is cooked on low flame with various vegetables and fenugreek fenugreek.

6. Bajra raotla

This thick rotala made of millet flour is served with ghee and jaggery

7. Lasania Bataka

Potatoes are made with garlic, red chili and spices.

Sweet pickle made by cooking grated raw mangoes with sugar and spices.

Examples of Kathiawadi Thali

A traditional Kathiawadi plate may include the following dishes:

• Save Tamata Nu Shak

• Brinjal

• Vaghareli khichdi

• Kathiawadi Kadhi

• Bajra raotla

• Tumble

• Buttermilk

• Papad