“Everything is so expensive now. Even tomatoes cost ₹100/kg. It’s not easy, but we manage”
—Janabi and Samir, a couple running a gaddo in Goa
Stories
“I love this job, and work hard for this money—why should I hide it?”
—Chandrakant Pant, who sells hilly edibles from his mini-truck
“Tiffin Number 165 goes to the Pardawalas”
What place do community kitchens have among the Bohris? Nabilah Noorani takes us through the Faiz al-Mawaid al-Burhaniyah kitchen in Vapi, Gujarat, deliberating on this question.
“Now there’s not even a drop in the cold rooms; it’s all dry”
—Sagar Hamav, worker at the Versova Ice Factory, Mumbai
‘I was made to feel a different kind of shame’
Breastfeeding has not been an easy experience for Anjana Shekar. From nipples being squeezed by strangers to home remedies to increase milk production, she writes on the challenges of being a new mother.
Desi Rice Made the Most Wonderful Bhaat Nu Osaman
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
The Great LFC Referral Contest
A nationwide call to see who among you can bring the most new members into our growing community of food lovers.
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.