Gujarati New Year 2026: 7 Traditional Dishes That Bring Authentic Flavours to Your Festive Thali

Gujarati New Year, popularly known as Bestu Varas, is a celebration of fresh beginnings, family gatherings and cherished culinary traditions. Food plays an important role in the festivities, with households preparing a variety of sweet and savoury dishes that reflect Gujarat’s rich regional cuisine.

A traditional Gujarati thali is known for its balance of flavours and textures, bringing together vegetables, lentils, breads, snacks, chutneys and desserts. From the seasonal richness of undhiyu to the creamy sweetness of shrikhand, these dishes make festive meals both memorable and meaningful.

Here are seven traditional Gujarati dishes worth including in your New Year spread.

1. Undhiyu: A Signature Gujarati Delicacy

Undhiyu is one of Gujarat’s best-known traditional dishes, particularly associated with the winter season and festive occasions. It is prepared using a combination of seasonal vegetables, which may include green beans, baby brinjals, potatoes, sweet potatoes, purple yam and fresh pigeon peas.

The vegetables are cooked with a fragrant mixture of herbs, spices, coconut and other ingredients. Methi muthia, small dumplings made with fenugreek leaves and flour, are often added to enhance the dish’s flavour and texture.

Traditionally, undhiyu was prepared in an earthen pot placed upside down, a method associated with the dish’s name. It is commonly served with puris or rotis, making it a hearty centrepiece for a festive meal.

2. Shrikhand: A Creamy and Festive Dessert

Shrikhand is a popular Gujarati sweet made from strained yoghurt, which gives it a thick, smooth and creamy consistency. Sugar is added for sweetness, while cardamom and saffron provide a distinctive aroma and flavour.

Some variations include chopped nuts or fruit, offering additional texture and taste. Served chilled, shrikhand provides a refreshing finish to a traditional meal and is frequently paired with puris.

Its rich consistency and delicate sweetness make it a favourite for celebrations and special family occasions.

3. Fafda and Jalebi: A Much-Loved Sweet-and-Savoury Pair

Fafda and jalebi are widely recognised across Gujarat as a classic combination, particularly during festive mornings.

Fafda consists of crisp, savoury strips prepared primarily from gram flour and seasoned with spices. It is often accompanied by chutney or fried green chillies.

Jalebi offers a contrasting flavour, with its circular, deep-fried shape and sugary syrup coating. The combination of crunchy, savoury fafda and sweet jalebi creates a satisfying balance that appeals to a wide range of tastes.

Although especially associated with Dussehra in many households, the pairing remains a familiar part of Gujarat’s broader festive food culture.

4. Dhokla: A Light and Flavourful Snack

Dhokla is a popular Gujarati snack known for its soft texture and mildly tangy flavour. It is commonly prepared using fermented gram flour or a batter made from rice and lentils, depending on the variety.

The batter is steamed until fluffy and then topped with a tempering of mustard seeds, green chillies and curry leaves. Fresh coriander and grated coconut may be added as garnishes.

Dhokla is usually served with green chutney or sweet tamarind chutney. Its light texture and distinctive taste make it a convenient addition to festive gatherings, where it can be enjoyed as a starter or a snack.

5. Khandvi: Delicate Rolls with a Distinctive Taste

Khandvi is another traditional Gujarati delicacy that stands out for its appearance and texture. Made from gram flour and yoghurt, the mixture is cooked until smooth, spread into a thin layer and rolled into small, delicate spirals once it cools.

The rolls are typically finished with a tempering of mustard seeds, sesame seeds and curry leaves. Grated coconut and fresh coriander are often sprinkled over the top.

Khandvi combines a mildly tangy flavour with a soft, melt-in-the-mouth texture. Its elegant presentation also makes it a welcome addition to a festive thali.

6. Gujarati Kadhi: A Comforting Yogurt-Based Curry

Gujarati kadhi brings a distinctive sweet-and-sour flavour to the traditional meal. It is generally prepared using yoghurt, gram flour, water and spices, with regional variations in consistency and seasoning.

The mixture is simmered and flavoured with ingredients such as ginger, green chillies, curry leaves, mustard seeds and cumin. Some preparations include a touch of sugar or jaggery to create the gentle sweetness associated with Gujarati cuisine.

Kadhi is commonly served with steamed rice or khichdi. Its smooth consistency and balanced flavour complement the other dishes on the thali, particularly spicy vegetables and savoury snacks.

7. Thepla: A Traditional Flatbread for Every Occasion

Thepla is a versatile Gujarati flatbread made using wheat flour, spices and herbs. Methi thepla, prepared with fresh fenugreek leaves, is among the most popular varieties.

The dough is seasoned with ingredients such as turmeric, chilli powder, cumin and coriander before being rolled into thin rounds and cooked on a griddle. The result is a soft, flavourful bread that can be enjoyed with yoghurt, pickle or chutney.

Thepla is valued for its convenience and versatility. While it is a regular feature of everyday Gujarati meals, it also fits naturally into festive spreads and family gatherings.

Celebrating Gujarati New Year Through Food

A traditional Gujarati thali is more than a collection of dishes. It reflects the region’s culinary heritage, seasonal ingredients and appreciation for contrasting flavours. The combination of savoury snacks, comforting curries, freshly prepared breads and traditional sweets creates a meal that is both varied and satisfying.

For Gujarati New Year 2026, dishes such as undhiyu, shrikhand, dhokla and thepla offer a delicious way to celebrate familiar food traditions. Whether prepared at home or enjoyed with family and friends, these regional favourites help bring warmth, flavour and a sense of togetherness to the festive table.