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. Khaman
Khaman is a popular savory snack from India, celebrated for its origins in Gujarat. This spongy and flavorful dish is made using ground chana dal (split chickpeas) or chana gram flour, combined with lemon juice, semolina, and curd. Its unique texture and taste are enhanced by a final tempering of asafoetida, mustard seeds, and green chilies.
While often compared to Dhokla, Khaman stands out due to its fluffier texture, achieved by adding a higher content of soda to the batter. It embodies the quintessential Gujarati balance of sweet and salty flavors in every bite, making it a favorite among locals and visitors alike.
Khaman’s soft, airy texture and vibrant taste have earned it a special place on Gujarati platters and in the hearts of food lovers across India.
FAQ: How healthy is Khaman?
The Khaman can be healthier than other snacks as it is low in calories and fat, high in protein and fibre and nutrient-dense. As a result, it helps one feel full for extended periods, reducing appetite and helping one eat fewer calories overall.
2. Khandvi
Khandvi, also known as patuli, dahivadi or suralichi vadi, is a savory snack in Maharashtrian cuisine and Gujarati cuisine of India. Khandvi is readily available across India and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home. It is sometimes served with garlic chutney.
When we talk about Gujarati Khandvi, (Patuli/Paturi) It is a village-style rolled snack, resembling pasta in appearance but absolutely different in flavour and texture. It’s made with chickpea flour and yogurt and is always served with a tempering of mustard seeds and curry leaves. Other additions to the tempering are chillies, sesame seeds and asafoetida. Fresh coriander leaves and shredded coconut are the most traditional garnishes. The sound and smell of the smoking oil hitting the smooth surface of the Khandvi is etched into the memory of almost all Gujaratis.
FAQ: How long can khandvi be stored in the fridge?
You can store khandvi in the refrigerator for 1 to 2 days. Before you store it, place the khandvi in an airtight container. Let them cool to room temperature before sealing them in to help avoid too much condensation.
3. Pav Bhaji
Pav bhaji, Paw bhaji or Pao bhaji is a main course staple food of Mumbai, India consisting of a thick spicy vegetable curry (bhaji) served with a soft buttered bread roll (pav). It originated in the city of Mumbai, Maharashtra but is very famous in Surat.
Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot. A soft white bread roll is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti or brown bread.
Variations on pav bhaji in Surat include:
- Cheese pav bhaji, with cheese on top of the bhaji
- Fried pav bhaji, with the pav tossed in the bhaji
- Paneer pav bhaji, with paneer cheese in the bhaji
- Mushroom pav bhaji, with mushrooms in the bhaji
- Khada pav bhaji, in which vegetables are in chunks rather than mashed
- Jain pav bhaji, without onions and garlic and with plantains instead of potatoes
- Kolhapuri pav bhaji, using a spice mix common in Kolhapur
- Masala pav bhaji, with garam masala in the bhaji
FAQ: Is pav bhaji a junk food?
Pav bhaji can be a healthy junk food. It is usually made with a lot of vegetables. That makes this dist a healthier and nutritious fast food item.
4. Ghari
When it comes to iconic Gujarati sweets, Surati Ghari holds a special place. Originating from the vibrant city of Surat, Ghari is a rich and one of the best dessert made with puri batter, pistachios, almonds, cardamom, milk mawa, ghee, and sugar. Traditionally prepared for the festival of Chandi Padva, this delicacy has become a staple for Surati celebrations. The combination of sweet Ghari with the spicy and salty Surati Bhusu is a favorite pairing, enjoyed under the full moon that marks the festival’s charm.
Ghari has a fascinating history tied to India’s freedom struggle. It was first crafted by Devshankar Shukla in 1857 to provide energy to the soldiers of Tatya Tope. Over time, this nutritious treat became synonymous with celebrations in Surat, particularly during Chandi Padva. During this festival, Surat transforms into a hub of activity, with vendors both small and large preparing vast quantities of Ghari. It’s not just a sweet but an economic boon, creating opportunities for many during the festive season.
Whether you savor it for its rich flavors or its historical significance, Surati Ghari is more than a dessert it’s a slice of Gujarat’s culinary and cultural heritage!
FAQ: What are the types of Ghari available in Surat?
Surat offers a variety of Ghari, including:
Almond-Elaichi Ghari: Made with almonds and cardamom.
Mawa Ghari: Filled with creamy milk mawa.
Kesar Badam Pista Ghari: Made with saffron, almonds, and pistachios.
Pistachio Ghari: Filled with rich pistachios.
5. Dhokla
Dhokla is most popular Gujarati snack. Gujjus can’t imagine Gujarati thali without Dhokla as a side dish. One popular misunderstanding is khaman dhokla is one in the same thing, but it isn’t. The main difference is Dhokla is made out of rice and urad daal, while Khaman is usually made of Chana Daal or Chana Daal flour. There are many varieties in Dhokla but main two types are: Nylon Dhokla and Vati Dal Dhokla.
Nylon Dhokla is made with besan (Chick Pea flour) and is made instantly. Vati Dal Dhokla is made with Chana dal, and it takes a litte more time to cook. Nylon Dhokla is mostly popular in North Gujarat, and Vati Dal Dhokla is more popular in South Gujarat. Surati Dhokla is often paired with sweet and spicy chutneys, such as tamarind or green chili-coriander chutney, making it a delightful treat. It is commonly served as breakfast, a snack, or even a light dinner option.
This versatile dish is a staple in Gujarati households and a must-try for anyone exploring Surati food.
FAQ: What are the interesting facts about Dhokla?
The fermentation of the flour enhances its nutritive value. The fermented dal adds to the fibre and protein content of the dish. Dhokla has a low glycemic index which makes it good for diabetics. Being steamed and not fried they have less oil content which make them low in calories.
6. Falooda
Surati Falooda is a delightful dessert drink that has become a staple in Surat’s vibrant street food culture. Known for its rich, creamy texture and a burst of flavors, this decadent treat is perfect for cooling down on a warm day.
Surati Falooda typically consists of layers of ingredients, starting with silky vermicelli and sweet basil seeds (sabja) soaked in water. These are layered with chilled milk infused with rose or cardamom essence, providing a fragrant base. The dessert is topped with a generous scoop of ice cream, flavored syrups like rose or kesar, and garnished with chopped nuts, jelly cubes, and sometimes even fresh fruit pieces.
The combination of textures smooth, crunchy, chewy, and creamy makes Surati Falooda a truly indulgent experience. It is not just a dessert but a celebration of flavors, loved by locals and visitors alike. Whether served at street-side stalls or in upscale dessert parlors, Surati Falooda is a must-try for anyone exploring the city’s culinary delights.
Surat is known for its unique take on falooda, often blending in regional flavors like kesar-pista, mango, or even kulfi falooda for a desi twist!
FAQ: What makes Surati Falooda special?
Surati Falooda stands out for its rich, creamy texture and layers of delightful flavors. Made with silky vermicelli, sweet basil seeds, chilled milk, flavored syrups, and topped with ice cream, nuts, and jelly, it offers a perfect blend of textures and taste. Surat’s unique twist includes regional flavors like kesar-pista, mango, or kulfi, making it a must-try dessert for food lovers
Also read, Famous Surat Foods That You Can’t Miss! (Part 1)
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