Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety.

Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli and aamras.