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Home > Cuisine of India > West India
West Indian Food
Gujarat Maharashtra Goa

PicklesThis region almost rivals the northern region in its fondness for milk and milk products. It has about 200 dairy plants. Here is a list arranged statewise.

Places like Rajasthan and Gujarat in West India have hot, dry climates so the relatively smaller variety of vegetables available is preserved as pickles and chutneys. Culturally these states are largely Hindu and vegetarian.

Parts of cosmopolitan Maharashtra are partly coastal and partly arid, and the food varies accordingly. Peanuts and coconut are important ingredients as they are freely available. Goa with its lush green coastline has an abundance of fresh fish and seafood. Local dishes like Vindaloo and Xacuti testify to the fact that it was a Portuguese colony until the 1960s.

This region probably has the most diverse styles of food in India. Rajasthani food is spicy and largely vegetarian but includes many delicious meat dishes like Laal Maas (red meat curry) while Gujarats cuisine is know for its slight sweet touch (at least a pinch of sugar is added to most dishes!) and is traditionally entirely vegetarian.

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