Talk about West India and few images clicks in one’s mind instaneously. And the diversityof these fleeting impressions are worthy of awe. Maharashtra and Vada-pao, Bhelpuri at Chowpatti. Gujarat with its amazing milk products and preparations with a sweet touch. The very spicy Rajasthani cuisine offering Daal-Baati-Churma and Besan ki gatte ki sabzi . The tasty and sea food dominated preparations from Goa, Daman and Diu.
Western India is a composition of landforms: you will find mountain ranges, coastal plains and arid deserts. Variations in topography has brought about different cuisines which adapts to the landscape and geographical constraints.
Rice is the staple food, followed closely by wheat, jowar and bajra. In the coastal states such as Maharashtra and Goa, sea food is available in abundance with obvious Parsi and Portugese influence. Mumbai, the financial capital of the country, has seen the influx of migrants from all corners of India and has imbibed the variety of all regions. The night life of Mumbai with fast food joints open till wee hours is characteristic of this city.
On the contrast, Gujarat is an essentially vegetarian state, although Parsi styles have been adopted in this state as well. As observed in a popular movie from Bollywood, although Gujaratis are sweet people, their food sounds like missiles: Dhokla, Khandwa, Fafra, Thepla, Undio, etc. The milk products of Gujarat and Rajasthan, curds and icecreams, shrikhands, ghees, cheese, butter milk are famous and coveted all over the country.
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