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 …
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 …
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 …
Black Moong Beans
Traditionally, Wednesdays have been moong bean days in Gujarati kitchens. Curried with yoghurt or with dhokli, dry to go with kadhi, sprouted with moth beans, …
Shing – Chana – Cha and the time we all had….
Some simple joys of life… when people had time, when catching up was not over smart phone chats but, involved meeting someone in person and …
Jaggery
Gor/ ગોળ or jaggery – an elementary ingredient of Gujarati cuisine. It is one food that is celebrated not just on our plates but in …