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Gujarati Food
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
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South Indian Food
The cuisine of the south is largely non-greasy, either boiled or steamed and therefore very light on the stomach. Rice is the staple of the south Indian meal. Traditionally south Indian food is served on a banana leaf and each dish has its own specific place on the platter and has to be served in a particular order.
The meal consists of several courses of rice, which is eaten with a different dish like sambar, rasam and curd during each course. There are several accompaniments like curries, made of either vegetables or meat, vegetable stews, raitha, papad and pickles. Curd is usually a must for all vegetarian meals. Coconut is used liberally both as garnish and also as part of the masala.
South Indian snacks are most popular all over the country. The ubiquitous idli, dosa and vada, are eaten with sambar by the bowlsful and spicy coconut chutney. While idli is steamed rice cakes, dosa is a pancake and vada are deep fried dal doughnuts.
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