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 …
Noli Nom nu Vardu, Luneli Kakdi ane Juwar no Rotlo
Let’s continue our exploration of Anavil foodways with our special menu for Noli Nom – Vardu, Juwar no Rotlo, ane Luneli Kakdi. But first a …
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 …
There’s Patra, and then there’s Anavil Patra
Patra is a popular Gujarati farsan or snack made from Colocasia leaves and one of my favorite Anavil foods. Anavil Brahmins, as I wrote here, …
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 …
Panki -delicate rice flour crepes steamed in banana leaf
Panki, Panya, Panela are some of the pan/leaf cooked flatbreads Gujarati cuisine offers. Apart from this rice flour one here, Panki has numerous other avatars. …
Bhujiyu, an instant food native to Dangs
Continuing with my previous post on Dang, a land blessed with immense natural beauty, hard-working and ever-smiling communities who continue to live a slow- …
Charamiya, the pearl millet chillas from Kathiyawar
The evening air at our home was always plump with Ba’s presence. Well, not just evenings!! The mornings would be filled with the rhythmic squeaking …
Ghaayda : the dhokla flour vada from Kutchh…
What’s in a name? A lot, if you ask me. When it comes to foods and recipes the name speaks a lot. Some names share …