Gujarati cuisine is delightfully delicious, almost strictly vegetarian, served traditionally on large silver or stainless steel platters, to the accompaniment of rice and a variety of wheat breads. So varied and palate-pleaning is the choice, one turns vegetarian out of preference. A wide range of seasonal vegetables, a judicious use of spices and herbs, and a light touch make authentic Gujarati cuisine a gourmet's delight. Gujarati snacks or 'farsans' are delicious. Theses crisp, spicy fried snacks can be bought in shops and wayside stalls everywhere. Gujarti vegetarian restaurants (lodges) serve traditional meals in most towns and western style food is available in larger cities.

Some common dishes includes Khaman Dhokla, a salty steamed cake, made from chickpea flour, Doodhpak, a sweet thickened milk confection with nuts, Amras(mango juice), a seasonal delicacy available in the summer, Sev-Ganthia, a variety of farsan or crunchy fried snacks made from chickpea flour, Paunk, a winter spiciality of Surat that blends the sweet and the spicy, made of tender roasted cereal,jowar, mixed with sev (crunches), savoury twists, garlic chutney and sugar balls. Others include Kadhi, a savoury curry made of yoghurt and fried puffs flavoured with bay leaves, ginger, chillies and finely chopped vegetables, eaten hot with fragrant rice.

Undhyoo, a winter delicacy in which dish includes, roasting potatoes, sweet potatoes, broad beans, and aborigines in an earthenware pot buried in the ground with a fire lit above, the flavour enhanced with oil and green chilly chutney. Srikhand, a dessert made of yoghurt, flavoureed with saffron, cardamom, nuts, candied fruit, eaten with round hot fluffy poories.

Gharis, a rich, round sweet made of condensed milk, clarified butter and dry fruits, a speciality of Surat; and Sutar Pheni, extremely fine vermicelli cooked in sweet rounds.