Surat, the vibrant city of Gujarat, is a food lover’s paradise renowned for its rich heritage and diverse food offerings. From steaming-hot locho to the sweet ghari, Surat’s bustling streets are a haven for those seeking authentic Gujarati food. In 2025, the city continues to dazzle locals and visitors alike with its famous food, offering a perfect blend of flavors, textures, and traditions. If you’re a foodie on a quest to explore the best, this guide to the 6 must-try famous foods in Surat will surely leave you craving more. Get ready to dive into the delicious world of Surati cuisine, where every bite tells a story of tradition and innovation!
1. Locho
Locho is a steamed farsan (snack/side dish) originating in Surat, Gujarat, India. It is made from gram flour. The dish derives its name from its loose consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular-shaped cut pieces. It is often seasoned with oil, butter, sev, spices, coriander, onion, etc. It is served popping hot, seasoned with oil, butter, sev, spices, coriander, onion, chutney and cheese (cheese is a new thing on locho now!), etc.
2. Dabeli
Dabeli, kutchi dabeli, or double roti is a popular Indian snack food originating in the Mandvi-Kutch, Gujarat region. It is a spicy yet sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (similar to a burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies, and other ingredients. It is garnished with pomegranate and roasted peanuts.
Dabeli literally means “pressed” in Gujarati language. The dish is said to have been created by Keshavji Gabha Chudasama (also known as Kesha Malam), a resident of Mandvi-Kutch, in the 1960s. When he started business he sold dabeli at the price of one anna or six paisa. His shop is still there in Mandvi, run by a later generation of his family. Today, dabeli masala made in the Kutch region are said to be the most authentic. Bhuj and Nakhatrana towns of Kutch are also known for authentic dabeli apart from Mandvi.
Dabeli today is eaten not only in Kutch and Gujarat but also in certain parts of Maharashtra’s Sangli, Mumbai, Pune and Kolhapur. Dabeli is also famous in parts of Telangana, Karnataka, Rajasthan and other Indian states. Dabeli is one of the most famous foods in Surat, So must try for everyone.
3. Vada Pav
Vada pav, alternatively spelled wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper. Although it originated as an affordable street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger.
The most common theory of the vada pav’s origin is that it was invented in the erstwhile mill heartland of Central Mumbai. Ashok Vaidya of Dadar is often credited with starting the first vada pav stall outside Dadar railway station in 1966. Some sources credit Sudhakar Mhatre who started his business around the same time. One of the earliest kiosks selling vada pav is said to be Khidki Vada Pav, located in Kalyan. It was started in the late 1960s by the Vaze family, who used to hand out vada pavs from a window (Khidki) of their house facing the road.
There are many famous foods in Surat but when we talk about Vada Pav, The carbohydrate-rich snack catered to the cotton mill workers of what was then known as Girangaon. This potato dumpling (batata vada) placed inside a pav was quick to make, cheap (10-15 paisa in 1971) and much more convenient over the batata bhaji and chapati combination which couldn’t be eaten in overcrowded local trains.
4. Ponk Vada
Ponk refers to fresh Jowar grains in the Gujarati language and these famous Ponk Wadas are the wadas or pakodas made up of tender jowar grains. This local Gujarati snack is loved by tourists from across the country. However, this local food is fried but possesses enough quantity of Jowar to be counted among the most healthy snacks in Surat.
Every January brings the season of freshly harvested Ponk or Sorghum. This crunchy fried snack is so delicious with some chutney and tea. Ponk has a very small season and a smaller shelf life.
Ponk is eaten with different flavors of sev or as Ponk bhajiyas or vadas, and ponk bhel. Some people buy it and enjoy it at home in their own ways, people even have ponk parties. Another name is Hurda in other parts of India.
5. Undhiyu
Undhiyu is a seasonal dish comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter. It includes (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour or handva and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes freshly grated coconut. The mixture is slow-cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.
Individual chunks of vegetables are coated with a thin layer of spice and oil but retain their shape. The contents of the dish must therefore be stirred relatively infrequently during the cooking. Crisp vegetables such as bean pods must ideally retain a little of their crunchy texture. To ensure that no individual component is overcooked, the vegetables may need to be cooked in stages: the root vegetables and eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped cilantro leaf and lemon or lime juice before serving.
Surti undhiyu is a variant that is served with puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red lentils and seasoned with spices, grated coconut, and palm sugar in a mild sauce. It is garnished with chopped peanuts and toasted grated coconut and served with rice. Kathiyawadi undhiyu is deep red in color and far spicier. It is popular in the Kathiyawad region. Made with fried chunks of vegetables, it is often served with roti or bajri rotla.
6. Aloo Puri
Aloo puri is a very famous street food in Surat. It is made with ragda, deep-fried puri, sev and green and kokum chutney. These chaats recipes are ideal to be served as a party starter or simply as an evening snack with a cup of tea or coffee. So with a few basic ingredients try out the tasty and street-style surti aloo puri with chutney and masala recipe.
In Surat, often in the morning people eat in breakfast and Aloo Puri is purchased from Vendors on footpaths, road corners, or food courts. It is famous among school children, Office people and also among college students. There are many famous places in different areas of Surat that are famous for Aloo Puri
Surat’s famous food scene is a treasure trove of flavors, bringing together the best of tradition and creativity. Whether you’re indulging in the comforting warmth of undhiyu during winter, savoring the tangy-spicy notes of sev khamani, or treating your sweet tooth to the richness of Surati ghari, the city’s food culture is an unforgettable journey. As you explore Surat, you’ll discover why this gastronomic hub continues to captivate food enthusiasts from all over the world. So pack your bags (and your appetite!) and head to Surat, where every street corner offers a taste of Gujarat’s vibrant culinary soul.
Also read, Surat Diamond Bourse’s Growth And Impact from 2023 To 2025
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