The bahuroopi Ghooghri
My first memories of Ghooghri come alive through Ba’s vivid stories of her childhood. She would describe feeding her favourite cow ghooghri, a warm mixture …
The Sunday Breakfast – Dal Pakwan
Food is rarely just about taste. It is the hands that prepare it, the rituals that surround it, and the people with whom it is …
Sindhi Koki – celebrating flavours and memories from a Sindhi kitchen
The journey from Sindh to Gujarat When all is lost, what does one hold on to? A photograph, a piece of heirloom, an important document? …
Vatana na Phorna – Green peas Poha
‘Vatana na Phorna- Droplets of Peas’ a simple dish with a rather alluring name. I am always intrigued by the thought that goes into naming …
Ghesh- the Gujarati Congee
Ghesh is the Gujarati take on Congee. Honestly it is a rather scaled down version of the elaborate rice porridges I have had in the …
Bharazi & Mandazi – Gujju loved East African breakfast
A brief research on Amrat pak revealed Gujarati cusine with  East African heritage. I have always believed that the best and originals foods are to …
Muthiya – just the way mum made!!
My Mummy or mommy jaan, momaay, momsi, ma….. whichever way  I would call her,  she would respond with her joyous ‘bolo’…. ‘Strongest’ is how I …
Bhaidku – the multigrain breakfast porridge
The Gujarati house-holds follow a particular pattern when it comes to meal planning. Each day has a  are certain meal -combinations, like on Wednesdays we invariably …
Dahi Dhungariyu – Crumbled and Smoked Pearl Millet Bread
Have you ever noticed how Gujarati cuisine names its foods in a very gender-specific manner, for example, our everyday flatbreads Rotli and Rotla – the Rotli is the petit, …