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Food is the only thing that has the capacity to make a huge man fall at its feet. The aroma, taste and visual impact of good food has the charm to turn a frown upside down. Especially, traditional food, ranging from savoury delights to sweet mania like mithais and kheers, has the power to win a heart through the stomach. Tandoori chicken, dal makhani also called as Indian dal nirvana in the British cookbooks and butter chicken with flat bread also called as naan, are delicacies worldwide, from Europe to Africa. Indian methods that have been passed on through ancestral ties and have the essence to touch souls with mixed flavours and spices. The combination of sweet, sour, savoury and tangy, all in one cuisine is the reason Indian food has become a phenomenon in the food industry. The speciality and local cuisine that has captivated people with its true ethnic components and bags of flavours is the Gujarati food preparations. The food produced by this community is finger licking and absolutely sensational in terms of amalgamation of spices, herbs and vegetables. These preparations are a little over the top in their unbelievable inclination to oil and ghee but then, at the end of the day, with a little exercise all the calories get compressed. Every Gujarati household in India has a passion for creating food that not only tastes delicious but also can be preserved for a fair amount of time. The heaps of ingredients and condiments infused in these preparations require a considerable amount of knowledge of taste and aroma in order to use the right components in the right dish. Here, precision and accuracy is not the key, the vital element is the understanding of the components and using it to its full capacity based on years of experience in the kitchen. Veg restaurants have boomed as a customer's favourite style of dining owing to its health related advantages and benefits. The trend of veganism has reached every corner of the world and now, restaurateurs and chefs are indulging in providing options based on vegetables and fruits rather than meat and poultry inspired dishes. The rate of heart diseases and diabetes has declined as people have understood the modus operandi of such restaurants and have accepted it as a way of life. These restaurants have opened up at every corner to suffice the needs of easier availability and improvisation of dishes to cater to the rich assortment of palates. Traditional food is not just a local favourite but has created its identity in the international market as well. This food has paved its path to educate the world about India's produce and delicacies. Gujarati food specifically has created a difference in the way an individual perceived vegetarian food to be. Preserving the flavours and adding fusion to the conventional dishes, this local cuisine is a crowd pleaser while veg restaurants have helped increase the awareness and inspired people to choose healthy eating over meat preparations. Consuming Vegetarian food is a healthy practice that needs to be inculcated in every individual's life.
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