Chavanu – the iconic savoury blend
What do you call this?? The farsan/savoury snacks loving Gujjus call it Chavanu, a term that originates from Sanskrit word Charvan meaning raw, dry or …
Dal Chawal Palidu – a Bohri Classic
Dal Chawal Palidu – each conversation about the Bohri cuisine would have a mention of this classic preparation. I was so looking forward to featuring it …
Faangiya – the wild-green muthiyaa
Faang, I learnt about this wild green during my visits to Jambughoda, a town in the tribal belt of Gujarat. Purvi briefed me the wild …
Mani Ba’s Chai Na Biscuits
One of the most rewarding aspects of my food blogging journey is the opportunity to be a part of a tribe that values foods of …
Vadi – the craft to hand dropped, sun-dried lentil dumplings of Gujarat
Vadi or sun-dried lentil dumplings are traditional foods made to enrich the meals with proteins or substitute green vegetables when they are in scarcity or …
Ghaayda : the dhokla flour vada from Kutchh…
What’s in a name? A lot, if you ask me. When it comes to foods and recipes the name speaks a lot. Some names share …
Huffpost article by Joanna Lobo features Raab
https://www.huffingtonpost.in/entry/food-to-eat-when-sick-fever-cold-sinus_in_5da0257ee4b087efdbac0d1a
Kundi Dhoko – the enigmatic pebble studded grinder
“Food brings people together on many different levels. It’s the nourishment of the soul and body; it’s truly love.”– Giada De Laurentiis I first heard …
Gulab Pak – A classic fudge made-with fragrant heirloom roses
A few years back if you had asked me to buy a cookbook in Gujarati ( my mother-tongue) I would have never listened to you. …