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Kathiawadi food is the food prepared by the people of Kathiawar Peninsula in State of Gujarat, India. It is also called as the Kathiawari or Sourashtra food. The Kathiawadi cuisine is vegetarian and is known to be very hot, spicy, and salty.

Common Ingredients Used

Rice, wheat, maize, sorghum, millet, peanuts, and sesame are available in plenty and are used in cooking. As the Kathiawadi food is made spicy and hot, ingredients such as green chillies, red chillies, chilli powder, garlic, and ginger are commonly used. Methi masala, which is made with ground fenugreek seeds with red chillies, is often added to dishes for enhancing flavor.

Everyday Food

Thick rotis called bhakri, wheat flour rotis called thepla, puri called phafda, rotlis or phulka are among the everyday Kathiawadi foods. The bhakri is made with wheat flour, onion, garlic, and buttermilk. Side dishes for rotis are made with dal, beans, or vegetables. The dal dhokadi is a popular side dish made with toor dal, flour, nuts, and spices. Ringan nu olo which is a spicy eggplant dish, stuffed potatoes, and stuffed jalepeno peppers known as bharela marcha are also served with roti.

Traditional Kathiawadi Food

Kathiawadi Undhiyo is a traditional dish made with fresh legumes and vegetables in a coconut coriander mix. Paatra is a dish where spicy gram flour paste is spread on paatra leaf, rolled, and then steam baked. It is then cut into ringlets and garnished with coconut and roasted sesame and served with tamarind chutney. Dhokla, made from gram flour and paneer, is a snack that is served with chutney or chunda. The chunda is a sweet and spicy jam made from grated mango.

Festival Foods

Kathiwadi kheer and malpua are the famous desserts in this region. Adadiya is a sweet dish made with black gram flour, nuts, sugar, and ghee.

Food Etiquette

The Kathiawadi people end a meal by chewing a sweet paan betel nut leaf, which they believe aids in digestion.


The Kathiawadi food is completely vegetarian, and the people do not consume meat due to religious and ethical reasons. Some communities in this region strictly exclude onion and garlic in cooking.

Health Benefits of Kathiawadi Cuisine

The Kathiawadi cuisine makes use of wheat, sorghum, millets to make a variety of rotis, which provide enough protein and fiber to the diet. The sorghum is also gluten free and is good for people suffering from celiac disease or gluten allergies. The cuisine also uses minimal oil, and thus is good for the heart. Jaggery is used in place of sugar and this makes the sweet dishes healthier.