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The Gujarati people, or Gujaratis, is an umbrella term used to describe traditionally Gujarati speaking peoples who can trace their ancestry to the Gujarat region in India. Most of the Gujarati sub-ethnicities are of Indo-Aryan Ethno-linguistic extraction

Origins of Gujarati people

This region was the first to host upper caste Aryan-speaking peoples, and their descendants remain in the area. The Gujarati language has been adopted by communities such as the Parsis who had made the Gujarat region of the Indian subcontinent their home.

Present status of Gujarati people

People of the Gujarati ethnicity are primarily located in the northwestern part of the Indian subcontinent, specifically in the Gujarat, Rajasthan, Maharashtra, and Madhya Pradesh regions of India; in the former Portuguese-ruled parts of India — Daman and Diu and Dadra and Nagar Haveli, as well as in parts of Pakistan. The Gujaratis living in Pakistan are Muslims and are mainly those who migrated after the Partition of India and subsequent creation of independent Pakistan in 1947. They belong mainly to the Khoja, and Bohra groups. A large majority migrated to Karachi. A number of families still have relatives in Indian Gujarat and consider Gujarati to be their native tongue, even though they were born and brought up in Karachi. A point to be noted that memons who are often mistaken as Gujaratis are not actually Gujaratis and as their language and culture is different. Due to a hard working and entrepreneurial spirit, many Gujaratis have done relatively well for themselves abroad.

Gujarati Food

The majority of Hindu Gujaratis, and all Jain Gujaratis are vegetarian. Gujarati cuisine follows the traditional Indian full meal structure of rice, cooked vegetables (curry-like in texture) and bread. The bread is usually a rotli. The different types of rotli (breads) that a Gujarati cooks are rotli, bhakhri, thepla, puri, maal purah and puran-pohli. Ghari and Khakhra are also eaten as rotli, but they are usually eaten as a snack. Khaman, Dhokla, dhokli, dal-dhokli, undhiyu, fafda, chevdoh, papdi, bhusu and Sev mamra are Gujarati dishes savoured by many communities across the world. Use of Ghee in meals is very common. For example, pouring in rice or khichdi and applying on rotli. The meal is usually accompanied with a sweet and a salty snack (farsaan) like Vada. Gujarati cookbook writers like Tarla Dalal are famous internationally.

The vegetable cooking involves preparing basic sauce first by frying masala with tomatoes and onions. Vegetables are usually added later. Gujaratis are more comfortable cooking with peanut oil (shing tel). However, while living abroad they adjust their cooking method with available Canola or Sunflower oil. The making of masala is traditionally done on grinding stones. Nowadays, people use a blender or grinder to make masala. Each person makes masala differently, hence cooking tastes different depending on the household. People from north Gujarat use dry red chilli powder, whereas people from south Gujarat prefer using green chilli and corriander in their cooking. Gujarati Jains (and many Hindus) avoid using garlic and onions in their cooking. Traditionally Gujaratis eat Mukhwas or paan at the end of a meal. In many parts of Gujarat, having Chass butter milk or soda after lunch or dinner is quite common. Gujarati families celebrate Sharad Purnima by having dinner with doodh-pauva under moonlight.

Pakistani or Muslim Gujaratis are normally non-vegetarian.