Aambil; a gut friendly millet beverage of Adivasi heritage
During the summer of 2024, our work with women farmers took Purvi and me to the remote regions of Navsari. These interactions allowed us to …
Latest Recipes
Kobich na shaak ma dhokli
I’ll be honest, I hadn’t expected to find dhokli in a kobich (cabbage) shaak. Who adds dhokli to a vegetable that usually requires no add-ons …
Doodhpaak, Puri, Bataka ni Sooki Bhaaji – the feasts of Gujarati cuisine
A feast from the yore, one that surely calls for a siesta. In fact, it almost incapacitates you from keeping your eyes open if lunch …
Tuver na Dhekra Recipe: A Nostalgic Tea-Time Delight
If you can resist getting addicted to endless reels or feeling the pressure to create content non-stop, and instead stay content with your own pace …
The bahuroopi Ghooghri
My first memories of Ghooghri come alive through Ba’s vivid stories of her childhood. She would describe feeding her favourite cow ghooghri, a warm mixture …
Vadhi, toyli; the fat dispensers of the yore
Vadi/Vahdi, the older and clay version of Vadhi—the traditional ghee dispenser of the yore—offers a glimpse into the evolution of vessels through time. From what …
Paaki Keri na Gotla nu Shaak and the art of cooking with mango discards
Our love for mangoes is eternal and unmatched and so are the many lives this king of fruits lives on our plates. From beverages, pickles, …
Kada na phool nu raitu – A delicate, floral raita made with Indrajav (Kado) blossoms
The research behind Silent Cuisines—especially to understand the greens, tubers, and flowers that form the heart of Adivasi recipes—led me to a remarkable vintage book series …
