Indian Cuisine from the West

by Annamma Philipose

Indian Cuisine from the West


• Rajasthan
• Gujarat
• Maharashtra
• Goa

Geographical and Cultural Influences

Due to hot and dry climates of Rajasthan and Gujarat, relatively smaller variety of vegetables is available and vegetables are preserved in the form of pickles and chutneys. People of most of these states except Goa are largely vegetarian. Peanuts and coconut are the most important ingredients due to easy availability. Goa with coastline has popular seafood influenced by the Portuguese.

Style of food

The style of food in this region is very diversed.

Rajasthani food is spicy and largely vegetarian but includes many delicious meat dishes. Gujarati cuisine is known for its slight sweet touch and completely vegetarian. It has Thaali style of eating a meal which consists of at least 10 different vegetable dishes. Farsan is a collection of variety of snacks.

Maharashtra has Malvani cuisine which comprises of fresh coconut-based hot and sour curries with fish and seafood. Vidharba cuisine uses a lot of dry coconut. Goan food is rich with strong flavors of coconut, red chilies and vinegar.

Staple foods

Corn, lentils and gram flour, dry red chillies, buttermilk, yoghurt, sugar and nuts are the staple foods of Gujarat and Rajasthan. Fish, rice, coconut and peanuts are the staple foods in Maharashtra while fish, pork and rice form main food in Goa.

Cooking Oils

The popular cooking oils used are vegetable oils like sunflower, canola and peanut oil, and ghee.

Important spices and ingredients

• Dry Red Chilies
• Sugar
• Sesame Seeds
• Coconut
• Nuts
• Vinegar
• Ginger
• Garlic
• Fish
• Pork

Popular dishes
• Pork Vindaloo
• Chicken Xacuti
• Fish Curry
• Bhelpuri
• Thepla
• Daal-Baati-Choorma
• Laal Maas
• Ghewar


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