India is observing the harvest festival these days. A time when winter turns to spring and when we make a fresh start in life. The rituals might vary across the country and yet the core thought is the same. A good time to express our gratitude for the food on our plates and to the producers of food, the farmers.
Through a series of
#FoodocracyKitchens videos (a series which highlights cuisines across India) on #FinelychoppedTV, I hope to bring you stories of how the festival is celebrated in some parts of the country.I had a sumptuous meal of undhiyu before I started my interviews for the same. The Gujarati dish made with winter vegetables, which is enjoyed on Sankranti/ Uttarayan, before it is time to welcome the bounty that spring brings in.
The undhiyu was made and sent by Ami Vyas, a Gujarati home chef based in Mumbai and who can be found @tasteelicious on Instagram. She had sent til (sesame) ladu and a lovely mango pickle too. Knowing that I am on a diet, she sent paratha instead of puri, which I found most touching.
