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.