Recipes, traditions and stories from our kitchen.
Soft, chewy protein balls made with dates, nuts and seeds — no baking and no added sugar. Here is our simple home recipe with quantities, steps, variations and storage tips.
Every winter, Gujarati kitchens fill with the smell of ghee, gond and sonth as families make vasanu. Here is what Masala Pak is, what goes into it and how it is enjoyed.
Nanakhatai is India’s much-loved cardamom shortbread. According to popular accounts, it was born in a Surat bakery in the 16th–17th century — here is the story, the name and how it is made.
Adadiya Pak is a rich Gujarati winter sweet made from urad dal flour, ghee, edible gum and warming spices. Here is where it comes from, what goes into it and how to enjoy it.