Gujarati cuisine () refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline providing wholesome seafood, it is primarily a vegetarian state due to the influence of Jain vegetarianism and traditional Hinduism, however some families may include chicken, lamb, and goat to these dishes. The typical Gujarati Thali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). Gujarati cuisine varies widely in flavour and heat, depending on a family’s tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.