Khandvi: Delicate rolls made from gram flour and yogurt, seasoned with mustard and sesame seeds.
Patra: Taro leaves smeared with a spiced gram flour paste, rolled, steamed, and then pan-fried.
Dhokla: Soft and spongy steamed cakes made from fermented rice and chickpea flour, often served with chutney.
Bharli Vangi: Stuffed baby eggplants cooked in a flavorful peanut and coconut-based masala.
Undhiyu: A rich vegetable medley featuring winter greens, root vegetables, and dumplings, cooked in aromatic spices.
Sol Kadhi: A refreshing pink-hued drink made with kokum fruit and coconut milk, often paired with spicy meals.
Modak: Sweet dumplings with a coconut and jaggery filling, traditionally offered during festivals.
Farcha: A Parsi version of fried chicken, marinated with Indian spices and served with chutney.