Protein Providers – The Legumes of Gujarati Cuisine
The predominantly vegetarian cuisine of Gujarat depends greatly on a large variety of legumes and dairy for its daily protein. Legumes are crops that are …
Khadim Pak – a fudge made using milk solids and fresh coconut
Khadim Pak is a fudge made using grated fresh coconut and mawa/milk solids. Going by this short description one would say it is a Kopra …
Chana Bateta – Bohri style Black Chickpeas and Potatoes in Tamarind Sauce
Zehra Chhapiwala writes about the Chana Bateta and Dawoodi Bohra presence in Gujarat. The most exciting part of a Sunday besides it being a holiday has always …
Tuver ni kanki na Muthiya- Broken Pigeon-Peas Dumplings
Tuver ni Kanki na muthiya results into a versatile dish that can be either eaten as it is or turned into a luscious curry. Muthiya …
Rasya Dhokla
Rasya Dhokla is one of the many variants of Dhokla, the epic Gujarati food preparation!! In its steamed avatar, Dhokla would be in a league …
Watermelon rind Handvo
Watermelon Rind Handvo can taste as good as a doodhi/bottle gourd Handvo would be an understatement!! Believe me it is tastes excellent or even better …