Desi Rice Made the Most Wonderful Bhaat Nu Osaman
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
Stories
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.
“The BMC, police, courts, don’t belong to us; we only have each other”
—Naveen Yadav, a street vendor and activist in Mumbai, to whom running his stall is a political act.
When Faced With Water Scarcity, Local Millets and Beans are Hardier Than Peas
Farmers working with Kilmora, a social enterprise in Uttarakhand, tell Yashvi Shah how their harvest has halved over the last five decades, especially as sources of water dry up.
“You should’ve come when we get bombil. It is beautiful, every surface of Mandav is covered with it”
—Leela Solanki, who dries fish at Versova village, Mumbai
“After my father’s passing, we took over the cart, but did not touch his special dabeli masala recipe”
—Dipesh Rajgor, who has been working at his father’s esteemed Mohan Dabeli Stall in Bhuj, Gujarat
“It’s the only way of life”
—Brijesh Kashyap, whose family has been making malai makkhan in Lucknow’s Gol Darwaza for three generations dating back to the 1940s.