Variety is the spice of life and also
the hallmark of cuisine of the West Zone of India. Diversity in the
geographical area in this zone from the most arid to the wet and coastal
makes this zone most versatile in terms of cuisine. Smorgasbord of this zone
contains a wide range of both simple vegetarian and delectable
non-vegetarian inclusive of the exotic and world famous sea food. Mouth
waters even at the very name of Maharashtra's
bhel
puris, Gujarat's
dhoklas, Rajasthani
bati choorma and Goa's vindaloo.
Staple
diet of the people of this zone is rice. Wheat, bajra and jowar are also
consumed in regions such as in Gujarat and Rajasthan. A bounty of sea food
in Goa and Maharashtra ensures that the fish and other sea food is the
invariable part of the meal for the non-vegetarians. Subzi, dals along with
rice and rotis constitute a vegetarian plate.
The state of
Gujarat excels in the preparation
of vegetarian dishes. The recipes are known for the subtle use of spices and
rich texture. The greatest asset of the cuisine here is the unparalleled
variety of snacks called 'farsan'. Most of these are a hot selling
constituents of the menu in restaurants and hotels all over India.
Picturesque
Goa has stolen the heart of lovers of
sea food across the country and even beyond. Recipes of chickens, prawns,
fish, pork and even pastries of these land of beaches are simply mind
blowing.
Cuisine from
Rajasthan tells the tale of the
struggle of its inhabitants who had to combat the harsh climate of the
region. Facing the scarcity of water and almost nil agriculture, it is
praiseworthy to note that people have devised recipes which fulfill the
needs of the people of high energy food, takes care of the geographical
compulsions and are still appreciated by gourmets of repute.
Cuisine of the state of
Maharashtra is
extremely versatile. Presence of multifarious communities in the state has
helped Maharashtra to be innovating in recipes and rich in variety. Vast
coastline ensure that there is no dearth of sea food in the state.
