Gujarat’s legal status as a dry state has been consistent, and yet, while dry laws are stitched tightly into its legal fabric, it continues to produce some of the most snackable, spice-forward foods in India. And it just so happens that these very traits also make them ideal companions for beer, especially on a day like International Beer Day. These snacks were never labelled as bar food, but they happen to serve that purpose incredibly well. The absence of alcohol has not slowed down the evolution of this snack culture. Instead, it has helped focus attention on the food itself. It is a state where beer isn’t sold over the counter, where bars do not exist as public venues, and where alcohol remains banned unless you hold a government-issued permit. Yet, paradoxically, Gujarat has quietly built one of the most sophisticated snack cultures in India, and suggests a culture that understands, and possibly anticipates, what people might want with their drink. Here are some unassuming snacks that you might want to try with a beer today:
1. Gathiya
Gathiya isn’t the usual brittle crunch you might expect from a savoury snack. It’s softer, thicker, and often eaten fresh, which makes a big difference. Made from besan and fried till just lightly golden, it has a gently seasoned base that welcomes all sorts of add-ons, fried chillies, raw papaya, kadhi, or even just a sprinkle of salt and lime. The richness from the gram flour and oil offers a counterpoint to any drink with a bit of effervescence. It’s not a snack designed to shock the palate. It’s meant to pace you through long hours and even longer conversations.
Pairs well with: Wheat beers, light lagers, and kolsches, beers with subtle malt sweetness and crisp finishes that won’t compete with the snack’s mellow flavours.
2. Mathri
Mathri is the kind of snack that slows things down in the best way. It’s flaky but not fragile, and usually seasoned with carom seeds or black pepper. It’s also fried just enough to hold a rich, savoury depth that plays well with the first hit of cold beer. Most people know it from festive boxes or long train rides, but mathri has an evening-drink personality that doesn’t get enough attention. You’ll find it holds its crunch for hours, making it ideal for late starts and lazy conversations.
Pairs well with: Lagers, malt-forward beers, and even mild stouts. Beers that echo the depth without overwhelming it.
3. Lilva Kachori
Lilva kachori is filled with pigeon peas, ginger, green chillies, and a sharp burst of lemon. Each ball is deep-fried until golden and served hot, usually with chutney on the side. It’s a proper snack, one that has layers of texture and flavour packed into every bite. The filling is earthy and tangy, and the outer layer stays crisp without going greasy. It does well on a platter when you want something more substantial without stepping into full meal territory. Great for those who want a snack that doesn’t apologise for being a bit more complex.
Pairs well with: Saison, Belgian-style ales, or hoppy IPAs. Beers that can keep up with the spice and still feel refreshing.
4. Khakhra
Khakhra is firm, evenly roasted, and carries just enough flavour to hold your attention. The jeera, methi, and masala versions add a light spice that works well when the drink is cold. It is light, flavourful and typically made using very less oil, which makes it perfect for when the evening stretches out and you want something you can keep going back to without getting full. Khakhra also travels well, so it’s often pulled out wherever beer shows up,even in cities far from Gujarat.
Pairs well with: Clean lagers, wheat beers, or session brews. The crisp texture balances well with lighter styles. It also pairs beautifully with stronger beers.
5. Bhakarwadi
Bhakarwadi is a masterclass in engineering. You bite into one and realise just how much calculation went into the swirl of sweet, spicy, and tangy filling rolled into a crisp outer layer. There’s heat, there’s sugar, and there’s acidity, all dancing around a tight spiral of deep-fried logic. It’s a snack that dares to be complex without being fussy. You eat one, think you’ve figured it out, then bite into another and realise you’re still guessing. For something that’s sold in every second Gujarati household, it feels suspiciously high-concept.
Pairs well with: Try a Belgian blonde ale or even a barrel-aged sour. The ale brings out the caramelised sweetness while the sour cuts through the richness and picks up on the tamarind or amchur tang.
6. Chevdo
Every region has its version of chevda, but the Gujarati version does not rely on oil or excess salt to pack a punch. It combines puffed rice, nuts, fried lentils, and raisins with a mix of dry spices to create something that manages to stay crunchy and flavourful without being overwhelming. Good chevdo has pacing, no two bites are identical. There is just enough surprise to keep it engaging and just enough comfort to let you focus on the drink. It performs well in social settings where food and drink are meant to complement rather than compete.
Pairs well with: A session ale, strong beer, light pale ale, or even a dry cider would be perfect.