Gujarati cuisine is predominantly influenced by the state’s geography, history, and culture. The food varies across regions, and cuisines. A typical meal in most Gujarati households comprises rotli (a flat bread), dal or kadhi, shaak (a dry or gravy-based vegetable preparation), kathol (a preparation made from pulses or whole beans), farsaan (a snack item), and rice. Most Gujarati dishes are an unusual combination of sweet, salty, and spicy flavours. And of course, everything is held together by an array of condiments and rounded off with a mishthaan (sweet dish). If you find yourself always on the lookout for hyperlocal food, follow this culinary trail through Gujarat: