The Indian state of Gujarat is home to one of the world's most complex and nuanced vegetarian cuisines (see ** Flavor's Realm**). Some of the vegetables found in a typical market in Gujarat are familiar to Westerners; others are lesser known, even to cooks in other parts of India. Here is a glossary of popular Gujarati produce.
The fruity, tangy flavor of tomatoes embodies the sweet-sour quality cherished in Gujarati cooking.
Turmeric imparts a bright yellow color and a musky undertone to dishes such as the _ khandvi_.
Fulaver, or cauliflower, originally a British import, lends its brawny texture to dishes such as fulaver nu shaak, a Gujarati dry-cooked curry.