Made of brinjals, potatoes, muthia (spiced-steamed gram flour dumplings), unripe bananas and purple yam, cooked in coconut and spices, undhiyu is Gujarat’s signature winter delicacy.

Made of besan (gram flour), atta (wheat flour), methi (fenugreek leaves) and mild spices, thepla is lightly spiced flatbread.

It is a nutritious and tasty meal that is cooked in most homes in Junagadh. Khichdi is prepared with rice and mixed lentils, and flavoured with spices. Meanwhile, kadhi is a gravy-based dish, made of chickpea flour. To this vegetable-filled fritters are added to enhance the taste.

It is a kheer (rice pudding) made by boiling rice with sugar and milk, which is flavoured with cashews, almonds, pistachios, cardamom, raisins and saffron.

Dhokla is a light snack made with fermented besan (gram flour) and yoghurt batter. It is first steamed and then cut into square pieces. These are then tempered with mustard seeds, topped with fresh coriander and served with vertically slit green chillies.