The Best Ready-to-Eat Gujarati Dishes to Order Online, and How to Eat Them

In short: The Gujarati dishes our customers order most are Rajwadi Undhiyu, Sev Tameta, Rajwadi Dhokali, Girnari Vaghareli Khichadi, Ghee Khichadi, Dal Dhokali, Gujarati Kadhi and Gujarati Dal. Each is cooked in our family kitchen in Morbi, sealed in a foil pouch at 121°C with no preservatives, keeps 12 months at room temperature and is ready in 3 to 4 minutes. Pouches cost ₹125 to ₹235 and each serves about 2.

This list is ranked by real paid orders in our shop, not by our own taste. If you are new to Gujarati food, start at the top; if you grew up on it, skip to the dish you miss.

Which Gujarati dishes do people order most?

1. Rajwadi Undhiyu (₹150, 285 g). Gujarat's winter feast: potato, sweet potato, yam, brinjal, hyacinth beans and more, slow-cooked with peanuts, coconut, a little sugar and lemon. Sweet, spicy and tangy at once. Eat it with hot puris and shrikhand, or rotli on a weekday. No onion, no garlic. Read what undhiyu is.
2. Sev Tameta (₹135). Kathiawad's sweet, sour and spicy tomato curry with gram-flour sev that softens into the gravy. Jain. Eat it with rotli or bajra rotla.
3. Rajwadi Dhokali (₹135). Soft gram-flour dumplings in a rich, tangy tomato and buttermilk gravy. A hearty lunch with bajra rotla or rotli.
4. Girnari Vaghareli Khichadi (₹125). Rice and moong dal tempered with onion, garlic, green chillies and hing. Pour kadhi over it for the classic Gujarati supper.
5. Ghee Khichadi (₹135). Plain rice and moong dal finished with desi ghee: the light supper for a tired or unwell day. No onion, no garlic.
6. Dal Dhokali (₹150). Wheat-flour dumplings cooked in a tangy toor dal. A one-bowl meal, best with a spoon of ghee.
7. Gujarati Kadhi (₹125). The thin, sweet-and-sour yellow kadhi of Gujarat. Pour it over khichdi or rice. No onion, no garlic.
8. Gujarati Dal (₹125). The everyday dal of a Gujarati thali, sweet, sour and gently spicy with jaggery, lemon, peanuts and dry dates. Over steamed rice with ghee.

Also worth trying: Kaju Gathiya, Bharela Ringana, Jain Vaal and Kathiyawadi Kadhi. See every dish in our Gujarati range.

How do you make a Gujarati meal from pouches?

A Gujarati thali balances sweet, sour, spicy and soft. With two or three pouches you get most of the way there:

• Weekday thali: Gujarati Dal over rice, one shaak (Sev Tameta or Bharela Ringana), rotli and papad.
• Kadhi khichdi supper: Vaghareli or Ghee Khichadi with Gujarati Kadhi, papad and pickle. See kadhi khichdi, explained.
• Festive meal: Undhiyu with puris and shrikhand.

For the full picture, read what is in a Gujarati thali.

How do you heat them?

Drop the sealed pouch into boiling water for 3 to 4 minutes, or empty it into a pan for 2 to 3 minutes on a medium flame. Several pouches can share one pot of water. More in how to heat a ready-to-eat pouch.

Where can you order them?

On thakarkitchen.com. We deliver across India: 2 working days within Gujarat, 3 to Mumbai and 3 to 5 to the rest of India, dispatched within 24 hours, and delivery is free on orders above ₹799.

Questions people ask

What is the most popular Gujarati dish?

In our shop it is Rajwadi Undhiyu, closely followed by Sev Tameta. Across Gujarat, dal-bhaat-shaak-rotli, kadhi khichdi and undhiyu are among the best known.

Which Gujarati dishes are Jain or have no onion and garlic?

Sev Tameta, Jain Vaal and Jain Dhokali are Jain. Undhiyu, Gujarati Dal, Gujarati Kadhi, Ghee Khichadi and Dal Dhokali have no onion or garlic but are not Jain. See our Jain and no onion, no garlic ranges.

How long do ready-to-eat Gujarati dishes keep?

Our pouches keep 12 months unopened at room temperature, with no preservatives, because they are sealed and sterilised at 121°C.

Is ready-to-eat Gujarati food sweet?

Many Gujarati dishes have a little sweetness balanced with lemon or tamarind, such as Gujarati Dal and Kadhi. Kathiawadi dishes like Sev Tameta and Kathiyawadi Kadhi are spicier.