 Kutchi recipe is simple yet full of nutrition and the simplicity reflects through their rich tradition and authentic food preparation. Kutchi cuisine is a vegetarian gourmet's dreams come true. It is a scrumptious vegetarian surprise with complete nutrition derived from leafy vegetables prepared in innumerable variations and subtly flavoured with spices. Simple, practical, down-to-earth and wholesome, Kutchi food truly reflects the heart of the district.
The staple food is Rotlas made of Bajri (millet) which the local relish with butter milk or 'chhas', butter and jaggery or 'gud'.' Khichhdi' made of rice and dal (pulses) is enjoyed by everyone. It is eaten with kadhi, a savoury curry made with yogurt using bay leaves, ginger, chillies and finely chopped vegetables as garnishing-onions and pickle. Using the same lentils and rice, Kutchi kitchens produce delectable items like the khaman dhokla, a salty steamed cake made from chickpea flour; doodha pak, sweet, thickened milk confectioned with nuts, and srikhand, a dessert made of yogurt, flavoured with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favourite list of the rest of India too and can be found in restaurants all over the country. Kutch food use red chilli powder to make the cuisine spicy. 
Kutchi people are very careful about their customs, if someone visits a Kutchi house; the first thing offered is a glass of water. Tea which was unknown 60 years ago has become the universal drink among all classes of people. Milk based items like curd and ghee are very common in food preparation. Ground nut oil and ground nut is generally used to make the food more exotic.
Special Cuisines and Delicacies of Kutch The Kutchi cuisine usually consists of roti or rotlas, curd, butter milk, dal, curry, vegetables, papad, and kachumbar. Dry rotlis or theplas and khakras and sev of gram flour are made and stored as food during travelling etc. And the main delicacies in food items are- Gathia, Undhia, Muthia, Raita, Dahi wada, Kachori, Bhajia, Bhaji made of brinjal, bitter gourd and lady's finger, etc.. As a change from normal food, Dabeli, Puri Shak, Pav Bhaji, Bhakarwadi, Papdi, Kadak, etc. have crept in. Being a food that is basically rather bland, the dishes are peppered with plenty hot pickles and chutneys that accompany all meals. Sweets of Kutch Like other cuisines, sweets are also of utmost importance. The land of Kutch produces varied mouth watering sweets such as Adadiya, Gulab Pak, Son Papdi, Mohan thal, Pedas, Halwa, Gulab Jamun, Jalebi, etc. Seeds of Dhaniya or Dhana dal, Betal Leaf or Pan with Supari are served after food as the last item. Eating Style of Kutch The eating mode of Kutch people has a touch of elegance and they believe in keeping themselves intact with the root. Even the richest families in the state believe in eating seated on the floor. Dining tables are scarcely seen in the district and food is served in thalis, to people sitting cross-legged on the floor. (Last Updated on : 21-04-2014) |
| More Articles in Gujarati Cuisine (13) | |
|
|
| ||||||||||||||||||||||||||||
