Gujarat has a rich culinary heritage that reflects its cultural diversity and geographical variety. Historically, the food in Gujarat has been influenced by the predominant vegetarian lifestyle advocated by Jainism and Hinduism. The state’s cuisine is also shaped by the seasonal availability of ingredients, leading to a distinct pattern of eating and preserving practices, such as pickling and lentil-drying for the arid season. The gastronomic journey of Gujarat also borrows flavors from its trade relationships historically, such as with the Middle East, Africa, and other parts of Asia, which introduced different cooking techniques and ingredients to the region. The result is a tapestry of flavors that combines sweetness with the earthiness of lentils and the tanginess of citrus, often playing with the principle of 'shadras' or six tastes.
