Mahuda na Phool no Sheero, one of the best ways to enjoy Mahuda flowers
Living in the countryside allows me the privilege to access some gorgeous fresh produce that otherwise does not make its way to the urban markets. …
Moraiyo Barfi and the Ram-Mol that never disappoints…
Few years ago, Navghanbhai, a farmer from the Nalsarovar region, introduced me to the term Ram-Mol while discussing the cultivation of various cereal grains in …
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 …
Rice Ladoo
A quest and a celebration of Rice; an ancient grain, a fragrant grain, a revered grain, a cereal grain that more than half the world’s …
Gulab Pak – A classic fudge made-with fragrant heirloom roses
A few years back if you had asked me to buy a cookbook in Gujarati ( my mother-tongue) I would have never listened to you. …
Amrat Paak
It is often said that Gujaratis are born enterprenuers, business acumen runs in their blood. Â The will and zeal to exapand their horiszons has pushed …
Chhena Poda
Never in my life I was aware  about the existance of this soulful mithai called Chhena Poda which literally translates into  Burnt Cheese in Odiya …
Shekela Mawa Na Penda – Caramelised Slow Roasted Khoya Fudge
Long before we invented dry milk or milk powder, the excess milk was turned into Mawa or Khoa. The Mawa also was a foundation for …
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 …
Kaju Draksh Shrikhand with a hint of vanilla
Kaju Draksh Shrikhand, why would I even share a recipe to the simplest Shrikhand  most of us make at home! Really, why?  Well, because I …