The harmony of blending sweet and salty dishes demarcates Gujarati food from other Indian cuisines. While a Gujarati thali can have as many variations and combos as there are cuisines in this country, a traditional thali will consist of three vegetables, a dish made from sprouted pulses such as ugadyala or dry dal, rice, kadhi, another dal, a sweet dish or mithai, rotis (flatbreads), poori (fried flatbread), papad, in addition to salad, chutney and pickle.

The spices used in the recipes also change depending upon the season. Garam masala and its constituents are used less during summers. Salt, jaggery and lemon are used to give a balancing effect to dishes. Some must-try curations include methi thepla, garlic thepla, kaari poori, pooda and bajra roti.

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