Clockwise from top right: a bowl of Gujarati dal, or lentils; curried potatoes and onions; stir-fried cabbage with chiles, tomatoes, and curry leaves; and fried long green peppers. James Oseland
A bowl of sheera, a type of sweet porridge made with whole-wheat flour, ghee, and topped with chopped almonds. James Oseland
Like many Gujarati vegetarian dishes, patra features chickpea flour. Here, colocasia (taro) leaves are rolled with a sweet and sour chickpea dough and spices, and are rolled, steamed, sliced, and topped with oil, spices, coconut, and sesame seeds. James Oseland
A bowl of sev tameta, a tomato-based curry that’s topped with plenty of sev, or chickpea noodles. James Oseland
These vadas are a crispy fried snack made with onions, garlic, and chiles that are soaked in ground chana (chickpea) dal. James Oseland
On a traditional Gujarati thali, sweet dishes are usually eaten along with savory ones, never relegated to a separate dessert course. Shrikhand is a common and popular sweet dish, made with strained yogurt and sugar, and topped with nuts. James Oseland
This Gujarati thali includes two types of flatbread, dal, and at center, a well-known snack called khandvi, which are roll-ups of chickpea flour batter topped with fried spices and cilantro. James Oseland
The array of vegetarian dishes in the western region of Gujarat in India are seemingly endless. Clockwise from top: patra, tam tam khaman (fried fritters), dahi khaman (curds and yogurt), and potatoes topped with sev, or crunchy chickpea flour noodles. James Oseland
This spice dhabba, a tray of commonly used spices in the Gujarati kitchen includes (clockwise from top right): mustard seeds, two types of chile powder, salt, tumeric, ground coriander seeds, and fenugreek seeds. James Oseland