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. Ā 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 …
A CART FULL OF MEMORIES…
I grew up in a GujaratiĀ household headed by the family matriarch, my belovedĀ Baa. Born and raised in a very large family she often took pride …
Rice Rotla – Dal with a sprinkle of spice, an honest Dangi 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 …
Khakhra – a Gujarati culinary legacy born from the need to repurpose leftover roti
It is often said, Khakhra and Gujjus go together šš Before the machine made khakhras in all their modern flavours invaded our lives the sight …
Tal Vat ane Shing Vat – Pounded Sesame or Peanuts with Jaggery
Tal-Vat, Shing-Vat (coarsely ponded Sesame + Jaggery and Peanuts+Jaggery) and times when homemade snacks and meals were the only foods we knew. The snacks were …
