More than 300 pages of 100 Recipes from Aromatic Spices to Lamb Kebabs
The culinary art of Gujarat demonstrates the healthy cuisine that the Indian Sub-Continent offers and as long-time settlers, Gujaratis have brought the specialities of their State to most countries of the world.
Gujarat is primarily a vegetarian state, influenced by Jainism.
Many communities, however, include seafood, chicken, and goat in their diet.
The typical Gujarati Thaali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi (a dish made up of combinations of vegetables and spices, which may be either spicy or sweet). The Thaali will also include preparations made from pulses or whole beans (called Kathor in Gujarati) such as mung and black-eyed beans.
Gujarati cuisine varies widely in flavour and heat, depending on a family’s tastes as well as the region of the State.
Pass It On
Food columns run by chefs, cooking enthusiasts and mothers in the media continue to create widespread interests all over the world. Like their Western counters such as Master Chef Junior, Cake Boss and The Kitchen, Indian Cookery shows on television are capturing the attention of viewers worldwide,
Despite the invasion of digital technology, the printed word continues to thrive and cookery books are among those that have a long reprint history.
If the sample that we have seen is any indication, a new book being published from Wellington will soon join that lineage.
Called, ‘Pass It On,’ the Book contains 100 recipes that are a tribute to the Gujarati Cuisine that has a global following.
Written by Mother-Daughter duo Shoba and Keryn Kalyan, the publication, due for release next time, has something for everyone.
As Keryn said, “The Gujarati Cuisine bursts with delicious aromatic and vibrant flavours that pop and dance on your palate and will keep you coming back for more. ‘Pass It On’ features over 100 recipes with colourful food photography, showcasing the delicious food and bright culture of Gujarat. There’s something for everyone with recipes for traditional Curries, Rotli Bread, Samosas, Bombay Mix, Spiced Barbecue Charcoal Lamb Kebabs, Chutneys, Masala Chai, Mango Kulfi and so much more. The book is also full of tips and tricks for Gujarati cooking techniques, and secret recipes to make your own aromatic spice grinds from scratch.”
Shobha belongs to one of the pioneering families from Gujarat to settle in New Zealand a hundred years or more.
The Book narrates how she and her how she and her family learnt to cook through their senses rather than following a written recipe.
These recipes are documented in the Book.
‘Pass It On,’ features more than 100 authentic recipes and tells a special story of how these have been passed on through generations from Gujarat to New Zealand.
“We want to continue to preserve the authenticity and share the deliciousness of the Gujarati cuisine,” Keryn said.
The duo has active social media accounts on Instagram and Facebook.
For more information and to order your copy, please email passitoncookbook@gmail.com
- The Authors Shobha and Keryn Kalyan
- A collage from ‘Pass It On’ (From Facebook)
- Aromatic Masala Chai
- The sumptuous Thaali from Gujarat
- Spiced Charcoal Lamb Kebabs with accompaniments (From Facebook)
Facebook Posts
Guess What’s On Our Cookbook Cover?
Who can guess it right?
We have put so much thought into our Cover and we can’t wait to share it with you.
We don’t believe in the saying, ‘Don’t judge a book by its Cover,’ because for us, our Cover has to create a great first impression and reflect the quality of our inside pages. And most importantly, it has to tell our story because that’s a huge part of this project.
We love what we have come up with.
Coriander Chutney
In our Book, we have a whole section on Chutneys and Pickles, because, a Gujarati dish isn’t complete without them! They really tie a whole meal together and make it extra delicious. This one is Coriander Chutney, a family favourite.
It pairs so well with a range of dishes – samosas, curries, barbecued meats…the list goes on. The great thing about this particular Chutney is that all you have to do is put all the ingredients in a blender, press pulse, then you are done – quick and easy but so good.
Flavours from Gujarat
The flavours of Indian Gujarati food are, in our opinion, like nothing else!
So many people have asked us, ‘Will Butter Chicken be in your Book?’
The short answer is No!
We are not putting Butter Chicken down, but what we are saying is that our family food is quite different from the Indian food you might be used to. The curries and dishes are more tomato and spice based, rather than cream based.
This not only makes them super tasty, but also healthier which is definitely a win-win!
We promise that the flavours will pop and dance on your palate, and we can’t wait for you to explore our cuisine soon from the roots of our family
“Gujarat Cuisine is the most colourful that we know”
Gujarati Indian Charcoal Barbecue
We have a Barbecue Section in our Cookbook that we are excited to share with you super soon so that you can enjoy our secret recipes over the summer!
It felt like Summer in Wellington yesterday (September 21, 2019), which made it a perfect Charcoal Barbecue Day. The Charcoal adds a delicious charred flavour to the succulent masala spiced meat which you really can’t beat. When the meat was cooked, we squeezed fresh lemon juice over before eating with salad and coriander chutney.
