On the Social Responsibility of Younger Generation in Preserving the Handicraft and Craftmanship of Indigineous Methods of the Past
SEASONAL AVAILABILTY
The seasonal changes also influence the food of Gujarat. During the mango season in summers, aam ras is a common Gujarati dish. Fresh mango pulp from ripe mangoes goes into making the aam ras.
In the cold winters, the houses in rural Gujarat serve a meal of Bhakri, which are thick flat breads made of wheat flour, onion, garlic and chaas. The addition of garlic in the winter months keeps the body warm. Addition of buttermilk to the bread dough makes it softer and tastier. The bhakri are a good source of energy and suits the pocket of low-income villagers.
Gujarati cuisine differs from season to season depending on the availability of vegetables. People in the urban areas are starting some new eating trends. In the summer season, spices such as black pepper and its constituent spices are used in lesser quantities. People fast on a regular basis and limit their diet to milk, nuts and dried fruits.
With the changing times and merging of different cultures saw influence in the Gujarati food as well. The restaurants are coming up with fusion food. The food presented is a fusion of traditionally Gujarati food and western way of cooking. The distinctive fusion food is commonly served in the high profile Gujarati Matrimony functions.
The variety of vegetarian food offered by the state of Gujarat makes even the top chefs wonder about the long list of vegetarian fare. Though Gujaratis are spread in many states of India, the variety of Gujarati food is restricted to the state. Outside the state, only a few items have got popularity. Snacks like Dhokla and Khandvi and desserts like Shikhand have gained
The seasonal changes also influence the food of Gujarat. During the mango season in summers, aam ras is a common Gujarati dish. Fresh mango pulp from ripe mangoes goes into making the aam ras.
In the cold winters, the houses in rural Gujarat serve a meal of Bhakri, which are thick flat breads made of wheat flour, onion, garlic and chaas. The addition of garlic in the winter months keeps the body warm. Addition of buttermilk to the bread dough makes it softer and tastier. The bhakri are a good source of energy and suits the pocket of low-income villagers.
Gujarati cuisine differs from season to season depending on the availability of vegetables. People in the urban areas are starting some new eating trends. In the summer season, spices such as black pepper and its constituent spices are used in lesser quantities. People fast on a regular basis and limit their diet to milk, nuts and dried fruits.
With the changing times and merging of different cultures saw influence in the Gujarati food as well. The restaurants are coming up with fusion food. The food presented is a fusion of traditionally Gujarati food and western way of cooking. The distinctive fusion food is commonly served in the high profile Gujarati Matrimony functions.
The variety of vegetarian food offered by the state of Gujarat makes even the top chefs wonder about the long list of vegetarian fare. Though Gujaratis are spread in many states of India, the variety of Gujarati food is restricted to the state. Outside the state, only a few items have got popularity. Snacks like Dhokla and Khandvi and desserts like Shikhand have gained