West Indian Recipes are the combination of nutrients vegetarian diet. The food is cooked in an inimitable flavour with simplest ingredients for making the dishes tastier. The cookery of the region is influenced by different lifestyle and the availability of ingredients. Most of the Western region is arid and the non availability of water creates an impact on the cooking style in the desert areas, and instead of water milk, buttermilk and clarified butter are used as the thickening medium. However, there is diversity in the western food preparation. The coastal areas of Maharashtra include fish in their menu and the cooking is less spicy.

Gujarati recipe is strictly vegetarian, Gujarati food is crisp spicy and fried. The Gujarati thali includes farsans, sweetmeats and a variety of sweet and sour chutneys and pickles. Gujrati cooking is all about mixing of the sweet with the salted thus making it unique. Food recipes are chosen depending on the climatic conditions. In the drier regions, cookery of Gujarat comprises of different kinds of pulse preparations. An exclusive preparation of wheat flour mixed with spinach, green chillies, a dollop of yogurt and a pinch of salt and sugar, are eaten with a hot and sweet shredded mango pickle, Chhundo. Methia Masala, a dry powder made from fenugreek seeds, chilly powder and salt freely sprinkled over raw vegetables and salads are another specialty of Gujarat. Kadhi is another savoury curry made of yoghurt. West Indian Recipes include the preparation of

Khaman Dhokla, Doodhpak, a sweet, a salty steamed cake, thickened milk confectionery and Shrikhand, flavoured with saffron, cardamom, dessert made of yoghurt nuts and candied fruit.

Rajasthan Cooking, among the West Indian Recipes is influenced by its dry climate. Dried powdered lentils and beans from indigenous plants are used. Gram flour is used as major ingredient and with this ingredient various Rajasthan Food such as `khata`, `ghatta ki sabzi` and `pakodi` are prepared. Rajasthani recipe includes cooking of Bajra and corn, the staple grains, is used to make rotis, `rabdi` and `kheechdi. Various chutneys are also provided in order to complete the taste. The locally available spices like turmeric, coriander, mint and garlic make Rajasthani incredible.

West Indian Recipes also include Indian vegetarian curry recipes which is prepared with sautéed onion and tomato. The spice or masala include a dhani-jeera powder, turmeric, pepper, dried mango powder for a sour effect. The sweet delicacies in Rajasthan are prepared of sweetness. Sweets like Jodhpur and Jaisalmer are famous for their `laddoos`, Pushkar is famous for `malpuas`, Bikaner for its `rasgullas`, Udaipur for its `dil jani`, Jaipur for its `mishri mawa` and `ghevar`.