Tried These Non-Veg Gems From Gujarat, Yet?
Image Credit: Instagram/the_kitchen_ninjas

Gujarati food is famous for its vegetarian dishes. Be it famous Gujarati snacks like dhokla, khandvi, fafda, or main course dishes like undhiyo, there is one thing in common. All these delights are vegetarians. Of course! But did you know that there are some famous non-vegetarian dishes in the state too? Yes, you read that right. Since it is based along a coast, one can find many sea-food based dishes in Gujarat. 

Let us tell you that the Kharwa community is majorly dependent on the sea for their livelihood. Besides, many British, Portuguese, Rajput, and Mughal rulers have brought their influences here too. If some studies are to be believed, Dalits, Muslims, and people residing on the coast majorly eat non-vegetarian food. Wanna know what these non-veg dishes are?? Read on.. 

Mutton Nu Shaak 

Mutton Nu Shaak is a delicious mutton gravy dish and has to be on the top of the list. Nu Shaak is a Gujarati way of saying curry dishes. This mutton dish is found in Kathiawadi cuisine and is made with billy goat meat. It is slow-cooked in an earthen pot and tastes amazing.     

Chaap Ne Bataka Roast 

This is a Gujarati-style roasted lamb chops dish and is found in Gujarat’s Kshatriya cuisine. This dish has lamb chops and is usually marinated with a variety of ground spices and paste. Thereafter, it is roasted over potato wedges and covered in the same paste as the lamb. 

Gharab Nu Aachaar  

This is a tangy and spicy seafood dish made up of fish roe. Fish roe is first coated in a paste or a mash made up of red chilies, vinegar, and other spices used in pickles. It is easy to make and tastes amazing.  

Patra Ni Machhi 

Yet another popular non-veg dish from Gujarat is Patra Ni Machhi. A common delight in the Parsi community, this dish is served at weddings and other special occasions. Either made up of pomfret and sea bass fish, it is marinated and coated with green coriander and coconut chutney. It is steamed in a wrapping leaf.     


This dish is made up of minced partridge, a small bird, and is from the Kutch region. This dish is made dry so that the growth of fungus could be prevented along with making it easier to carry when traveling long distances. The meat is wrapped in a muslin cloth and baked. This dish could be a good appetizer. Have tried it yet? 

What say? Aren’t these dishes amazing??