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 …
Lapsi – the harbinger of good times
આજે લાપસીની વાત કરવી છે, ઘણો પ્રયત્ન કર્યો આ વિશે અંગ્રેજીમાં લખવાનો પણ મનમાં શબ્દો ગોઠવાયા જ નહીં, પછી થયું કે આપણી લોક વાની ના …
Noli Nom nu Vardu, Luneli Kakdi ane Juwar no Rotlo
Let’s continue our exploration of Anavil foodways with our special menu for Noli Nom – Vardu, Juwar no Rotlo, ane Luneli Kakdi. But first a …
Gujarat’s ancient practice of making Ghau no Ponk or Freekeh (as the world knows it)
Last month we bid adieu to yet another season of Ghau no Ponk. Unlike, Juwar no Ponk or Ponk as it is called in South …
the very humble – Thuli
My ancestral village is tucked in a remote corner of Bhal, the wheat bowl of Gujarat. Therefore, wheat has been the staple cereal grain of …
Introducing Shalikuta
Deepa Reddy introduces Shalikuta, a collective I am so glad to be part of (more on it later). Read on… உணவே மருந்து, மருந்தே உணவு … “Unave …
Mug ma Patra – Dhokli envelopes in Sprouted Moong beans
Mug ma Patra!! Yes, yet another Dhokli post and there will be more to follow 😉 as I explore the numerous Dhokli versions regional Gujarati …
A CART FULL OF MEMORIES…
I grew up in a Gujarati household headed by the family matriarch, my beloved Baa. Born and raised in a very large family she often took pride …
Tipela Dhokla – an embodiment of food wisdom of the yore
“Oh yes, I remember these. We call them Tipela Dhokla/patted dhokla,” Pinky was quick to respond. One of the best outcomes of theroutetoroots journey has …
Rice Rotla – Dal with a sprinkle of spice, honest tribal meal spread
A Dangi meal reminiscent of a bygone way of life, of life that still prevails in this (and some) nook of Gujarat. Food blogging and …