the story of Mix Dal Khichri
Food scarcity was one of the greatest challenges  India faced for a long time. Recurrent famines, wars, growing population, inadequate infrastructure were some of the …
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 …
Khatta Mug – Moong Beans in Yogurt Curry
A rather colourful lunch spread that includes Khatta Mug/Moong Beans in yoghurt, Gajar no Sambharo/stir-fried carrots or warm carrot salad and Pilo Bhaat/ Yellow rice …
Magajtari no Paak – Melon Seed Fudge
The Paind post yesterday was all about clever and ingenious use of various ingredients for their potential medicinal properties and ingenious ways they have been …
Paind – traditional foods for winters
The Gujarati Shabdkosh/dictionary describes Vasana as “foods consisting of various medicinal herbs and spices prepared and consumed during winters.” Vasana are superfoods created in our …
Tal Vat ane Shing Vat – Pounded Sesame or Peanuts with Jaggery
Tal-Vat, Shing-Vat (coarsely ponded Sesame + Jaggery and Peanuts+Jaggery) and times when homemade snacks and meals were the only foods we knew. The snacks were …
Bafanu – the boiled roots and tubers pickle
A pickle tray on the dining table is integral to any meal, its contents are so powerful both in terms of taste and presence that …
Ghesh- the Gujarati Congee
Ghesh is the Gujarati take on Congee. Honestly it is a rather scaled down version of the elaborate rice porridges I have had in the …
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 …
Faangiya – the wild-green muthiyaa
Faang, I learnt about this wild green during my visits to Jambughoda, a town in the tribal belt of Gujarat. Purvi briefed me the wild …