Damni Dhokla
Documenting the recipe of Damni Dhokla is taking more time than expected. I am trying to dig deeper into the origins of this way making …
Chorawalu Bataka nu Shaak – Unpeeled Potatoes in Sweet-Sour Curry
Chorawalu Bataka nu Shaak or Unpeeled Potatoes in Sweet-Sour Curry is considered to be an epitome of a Shaak. Â Honestly, who does not love Bataka …
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 …
Kalai – the vanishing shine of re-tinning
The house functioned like a well-oiled machine in those days with my Ba/Dadi at the helm of it all. Those were the days when the …
Toovar dal with Green Mango
The best part about the scorching hot and unbearable summers of India are the mangoes. They are the reason we wait for summers, they make …