Paaki Keri ni Kadhi and introduction to Anavil Brahmin cuisine
For the major part of my life, I have looked at food just as a mean to satisfy hunger. Nothing more. I have cared the …
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 …
Uchadta Pani ni Dhokli – when food is frugal yet delicious
Isn’t food supposed to be like so, frugal yet delicious, cooked with minimum effort and ingredients but maximum on flavour and value? Uchada Pani ni …
Penda Dhokli – The Diasporic Dhokli
Interestingly, Warsha and I connected over my stuffed Dhokli post on Instagram. And here we are doing a Dhokli post, together. I am so grateful …
Doodh Vada
I have wanted to make the Doodh Wada for a very long time, I had bookmarked when I first came across it in a vintage …
Fatela Doodh ni Barfi aka Paneer Barfi
Garya ma shu che (what do we have as sweet/mithai)? is the most common question a Gujju asks before festive meals or any meal for …
Shakkaria no Shiro – Sweet Potato Halwa
Halwa is called Shiro in Gujarati. Shakkaria no Shiro/Shakkarkand Halwa/Sweet-potato Halwa can be termed as a lesser-known cousin of Gajar ka Halwa. In the Gujarati cuisine, Shakkaria …
Mandvi Pāk, no it does not origin from Mandvi!!
For a very long time, I had believed that the Shing Pāk (Groundnut fudge) was also referred as Mandvi Pāk because it might have originated …
Prasad – Sweet Morsels
This Navratri, as we reel under the pandemic that seems to be in no hurry to leave (thanks to us), I decided to make this …
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 …