If there is one Gujarati statement that I’ve heard a million time, it’s “Chalo Jamva“ meaning “Let’s eat”. So when an invite for Chalo Jamva at Fridaus, Taj Krishna came through my inbox, I knew that I was for a treat to some of my favorite Gujarati delicacies. With delicately spiced curries to a myriad form of breads, pickles, chutneys and savories – a Gujarati meal is always an elaborate one.
Gujarati cuisine in many ways is unique from other culinary traditions of India. It is delightfully delicious and is a vegetarian gourmet’s dream come true. Collage – the all-day diner at Hyatt Gachibowli is organizing the Gujarati Food Festival where Master Chef Maharaj Ranchod Chobisa has been specially flown from Hyatt Ahmedabad to curate this palate feast of Gujarat. Was happy to have been invited for a preview
One would vouch my statement when I say the cuisine of Western India is diverse. Be it Poha, shirkand, pav bhaji & vada pav from maharasthra or the Gatte ki sabzi & pyaaz kachori from rajasthan and the typical Dokhla and Undhiyu from the Gujrat region, these regions has the most diverse styles of food in India. Celebrating this wide and yet unique flavors of Western India is
Anyone who has experienced Gujarati food would swear how delightfully delicious this cuisine is. With combination of leafy vegetables and pulses subtly flavored with spices to accompany rice and a variety of breads, this cuisine is indeed a vegetarian’s gourmet. With a little bit of sweet and a little bit of spice, Ms Nirupama Gandhi – a home chef take you on a culinary journey from undhiya to dal dhokli