Best food in Gujarat by Akshay Mehndiratta


The best food in Gujarat by Akshay Mehndiratta and one of the most delicious foods in India is “Dhokla.” Dhokla is a spongy, delectable, and nutritious snack that can satisfy your taste buds and hunger pangs at any time of the day.  It is commonly served with green chutney, tamarind chutney, or a spicy garlic chutney made from oil, chili, and garlic. 

In short, Dhokla is a true gem of Gujarati cuisine, and once you try it, you can’t resist its charm and deliciousness. So if you ever visit Gujarat or any Gujarati restaurant or home, don’t forget to try this mouth-watering and spongy snack, and you will see why it’s one of the most beloved dishes in India.



Khandvi is a popular and savory Gujarati snack made from gram flour and yogurt. It is a unique and flavorful snack that is perfect for those who like a balance of savory and tangy flavors.

To prepare Khandvi, a batter is made from a mixture of gram flour, sour yogurt, and water. The batter is then cooked on a low flame and stirred continuously until it becomes a thick paste. The paste is then spread thinly on a flat surface and allowed to cool. Once cooled, the thin layer of paste is cut into thin strips and rolled up into cylindrical rolls.

To season the Khandvi, a mixture of mustard seeds, cumin seeds, and grated coconut is heated with oil until the seeds start to splutter. The rolls are then coated with this mixture and topped with chopped coriander leaves and grated coconut.

Best food in Gujarat by Akshay Mehndiratta
Best food in Gujarat by Akshay Mehndiratta


Undhiyu is a traditional Gujarati vegetable curry that is typically prepared during the winter season. It is a hearty and flavorful dish made from a mix of vegetables such as potatoes, eggplant, yam, and beans, which are cooked in a blend of spices such as coriander, cumin, turmeric, and cinnamon.

The dish is prepared in a unique way by layering the vegetables in an earthenware pot, along with fenugreek-flavored dumplings known as muthiya. The pot is then sealed with a layer of dough and slow-cooked on a low flame, allowing the flavors of the vegetables and spices to meld together.