Kutchi food is almost entirely vegetarian and has a distinct identity within Gujarati cuisine — bajra (millet) rotlas instead of wheat, plenty of milk and ghee, a love of sweet–salty contrasts. The local thali is the easiest way in: a metal plate piled with rotla, dal, kadhi, several vegetable preparations, jaggery, ghee, and one or two sweets.
Hotel Prince on Station Road and Toral Hotel near the centre both do well-regarded unlimited Gujarati thalis at lunch and dinner. Sankalp offers a more refined South Indian alternative. Green Rock, on the road south to the airport, is a long-standing favourite for late-night Punjabi and Chinese. For local sweets, Geeta Bhel and the dozens of stalls around the Bhid Gate produce excellent fafda, jalebi and aamras (in mango season). Eating out in Bhuj is cheap; a thali rarely costs more than ₹250.