Gujarati cuisine has found a loyal fanbase not only in the state of Gujarat and neighbouring territories, but also across the world. The cuisine is packed with all things eclectic and wholesome.

Undhiyu requires enormous preparation and should really only be cooked in large quantities, which explains why very few people cook it at home nowadays. The root vegetables are peeled and cut into ...

Traditional Undhiyu is laden with oil with deep fried seasonal vegetables, that give it the authentic taste. It is not only a winter special but a delicacy people enjoy after a good kite flying ...

The seasons are changing and it's time to give the wonderful winter Undhiyu a go! When the weather cools, this one-pot Gujarati dish comprising of baby potatoes, unripe bananas, brinjals, purple yam, ...

When people speak about Undhiyu, they often imagine a heavy dish served in January. It is slow-cooked, full of oil, and loaded with purple yam, ripe banana, and Surti papdi. Most households prepare it ...

The arrival of winter in Gujarat is often recognised through the aroma of Undhiyu filling kitchens and courtyards. This seasonal preparation has remained an integral part of Gujarat’s food culture for ...