North Gujarat

This region is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. Food is usually non spicy and oil is used sparingly. Farsans are of various varieties such as Pathara, Khaman Dhokla, and Khandvi

Kathiawad

It is surprising to know that Saurashtra with its vast stretches of dry earth has sugarcane, wheat, millet, peanuts, and sesame native to this region. 
Kathiawari favourites include debras made with wheat flour mixed with spinach, green chillies, a dollop of yogurt and a pinch of salt and sugar, these are eaten with Chhundo (a hot and sweet shredded mango pickle) Yet another specialty of this region is Methia Masala, a dry powder made from fenugreek seeds, chilly powder and salt. This is liberally sprinkled over raw vegetables and salads and gives the food an especially piquant flavour.

Phafda, an omum flavoured assorted flour puri is another Kathiawari favourite.