With something to please everyone’s palate, the state lives up to the proverb ‘variety is the spice of life’. Unlike other Indian cuisines, where spices play a dominant role, Gujarati cuisine is known for its subtlety. An eclectic blend of flavours, the crown jewel of a Gujarati thali, undhiyu is the ultimate miscellany of vegetables. The dish derives its name from the Gujarati word ‘undhu’ meaning inverse, owing to its preparation in an inverted clay pot. Cooked to perfection on a gentle flame, it is best enjoyed with puri and aamras.
Undhiyu is extremely popular along the coastline in Surat, Navsari and Valsad.
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