Gujarati cuisine is unlike any other Indian cuisine. Almost strictly vegetarian, it is traditionally served on silver platters to the accompaniment of rice and a variety of wheat breads.

Even though the state of Gujarat has absorbed many foreign influences over the years, the basic tastes in food have remained the same. There are few people who do not relish Gujarati savouries - crisp spicy fried farsans, which can be bought in wayside stalls. The famous Gujarati thali served at weddings consists of farsans, sweetmeats and a variety of sweet and sour chutneys and pickles. This harmony is derived from the mixing of the sweet with the salty is what makes the cooking of this state different from the rest. Geographically Gujarat can be divided into four regions and because of the climactic differences; there are slight variations in eating habits and modes of preparation.

This region is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. Food is usually non spicy and oil is used sparingly. Farsans are of various varieties such as Pathara, Khaman Dhokla, and Khandvi.

It is surprising to know that Saurashtra with its vast stretches of dry earth has sugarcane, wheat, millet, peanuts, and sesame native to this region. Hence pulses dominate Kathiawari food and sweetmeats made of gur (jaggery). This region has a delicious variety of pickles.

Kathiawari favourites include debras made with wheat flour mixed with spinach, green chillies, a dollop of yogurt and a pinch of salt and sugar, these are eaten with Chhundo (a hot and sweet shredded mango pickle) Yet another specialty of this region is Methia Masala, a dry powder made from fenugreek seeds, chilly powder and salt. This is liberally sprinkled over raw vegetables and salads and gives the food an especially piquant flavour.

Kutchi cuisine is relatively simple. It consists of Khichdi, the main dish eaten with Kadhi - a savoury curry made of yoghurt. Some common dishes include Khaman Dhokla, a salty steamed cake, Doodhpak, a sweet, thickened milk confectionery and Shrikhand, dessert made of yoghurt, flavoured with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris.

In comparison to the dry region of Saurashtra, Southern Gujarat is blessed with plenty of rainfall. Green vegetables and plenty of fruit therefore dominate Surati food. 

There are no elaborate preparations made, no expensive ingredients used and yet the food in its utter simplicity, tastes exotically different. 

Popular items include a delicious vegetable concoction called Undhyoo and Paunk, a tangy delicacy. 

Surat is also famous for its bakery items like the nankhatais, gharis and the saglu baglu mithai, which are easily available in the city's bakeries and confectionery shops.