When you think of Gujarati food, your mind jumps to dhokla, thepla, undhiyu, or khakhra. But beyond these popular plates lies a treasure trove of forgotten gems – recipes that once warmed hearts in the kuchh-pakka kitchens of Kutch, the tribal homes of Dang, and the haveli kitchens of Saurashtra.
These dishes were slow-cooked with patience and love, often using local grains, foraged greens, or seasonal bounty. Each told a story of sustenance, celebration, and identity. Today, we dust off the memory shelf and serve you some of Gujarat’s long-lost culinary delights.
1. Bhungda na Raita (Smoked Black Gram Yoghurt Curry)
A tribal delicacy once common in the Dang and Gir regions, this raita was not your regular dahi-tadka story. It was made with black gram (bhungda), smoked over cow dung cakes for a deep, earthy flavour, and then mixed into spiced buttermilk. Garnished with raw mango or roasted garlic, it was both a coolant and protein-rich – a summer staple that deserves a comeback.
2. Ram Dana No Sheero (Amaranth Halwa)
Before quinoa and chia made it to Instagram, amaranth or ramdana was Gujarat’s ancient superfood. This sheero was cooked during vrat (fasts), especially in Kathiawadi households. Cooked with ghee, jaggery, and dry fruits, it’s nutty, rich, and gluten-free. In an age of conscious eating, it’s high time we brought this powerhouse dessert back to our plates.
3. Kankoda nu Shaak (Spiny Gourd Curry)
A seasonal monsoon vegetable, kankoda (spiny gourd), was often stir-fried with garlic and methi dana (fenugreek seeds) in Saurashtra. It was believed to cleanse the stomach and balance monsoon doshas. With changing shopping habits, it’s disappearing even from local sabzi mandis – a reminder to support native produce and old wisdom.
4. Chhundo ni Kadhi (Sweet Raw Mango Kadhi)
Yes, we’ve all had kadhi, but this rare version combined sweet grated raw mango pickle (chhundo) with spicy yoghurt curry. The result? A tangy-sweet-spicy medley that was served with steamed rice or khichdi, especially in early summer when mangoes were abundant.
5. Bhakhri Pizza (Rustic Bhakhri Topped with Leftovers)
A true example of jugaad meets tradition. Bhakhri made of jowar or bajra was crisped on a tava and then topped with leftover shaak, ghee, or even chutneys. Some rural kitchens even sprinkled roasted peanut powder or dry coconut. Long before "desi pizza" was a café trend, this was a humble meal that made the most of what was available.
6. Kotha nu Kachumber (Raw Banana Stem Salad)
Once a regular in coastal Gujarati homes, banana stem (kotha) was chopped finely and tossed with mustard seeds, coconut, lemon, and salt. It was fibre-rich, cooling, and good for digestion. Today, this medicinal salad has almost vanished from urban kitchens – a loss not just of taste but health.
7. Leelu Lasan Bataka (Spring Garlic Potato Stir-Fry)
This was a winter favourite. Tender green garlic shoots were used in a fiery stir-fry with new potatoes. Eaten with bajra rotla and white butter, it filled homes with an aroma that marked the season. This dish symbolised seasonal eating, a concept now reduced to labels in supermarkets.
Why These Forgotten Recipes Matter
Food is culture, and every forgotten recipe is a forgotten chapter. These dishes tell us about the land, the weather, the people, and their resilience. They were born from scarcity, festivals, seasons, and sustainable practices. Reviving them is not just about food – it’s about reconnecting with identity, elders, and our environment.
Let’s Revive, Not Just Relish
Next time you visit your foi or nani, ask about these dishes. Note them down. Try cooking them with your kids or share them with your followers. Let these flavours breathe again in your modern kitchen.
Because in the end, food is memory. And some memories are too delicious to forget.
Neerja Bhatnagar
Neerja Bhatnagar
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