Kathiawad is a peninsula in western India, which is part of the Saurashtra region on the Arabian Sea coast of Gujarat state. It is bounded on the north by the great wetland of the Rann of Kutch..It is surprising to know that Saurashtra with its vast stretches of dry earth has sugarcane, wheat, millet, peanuts, and sesame native to this region. Gujarati , specially kathiwari food is notably dry due to geographical location, and lack of water resources. Hence pulses (gram flour) dominate Kathiawari food and sweetmeats made of gur (jaggery). Onion, potato and garlic are used widely in combination of dairy products as these are a substitute of green leafy vegetables that can not be grown in harsh dry climate around the year. The cuisine changes with the seasonal availability of vegetables.The wide variety of taste by Gujarati, ranging from extreme sweet items like peda, jalebi to extreme spicy taste like pickles and chutneys. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. A Gujarati thali can not be complete without staples like Garlic chutney, raw onions, chilli pickle- or fried green chilies, Chaas (Butter milk), papad, and ghee with jaggaery.
