By RushinaMunshawGhildiyal(ABP Cook Studio)

The Bhatia community is rich in culinary traditions. While our food is unique, it is o­en lost in larger Gujarati classification. However, there is a marked difference in the cuisines. It takes a talented and well-hearted chef like RushinaMunshaw-Ghildiyal to keep this uniqueness alive and spread the message of our authentic traditional recipes. “Though I am only half-Bhatia – from my Nani’s side.” she is prompt to clarify.

Although, there are many dishes common to both Gujarati and Kutchi Bhatia cuisine, the dierence shines through in the style of cooking. KutchiBhatia food happens to be one of the healthiest Indian community cuisines today; from the balance of nutrition to the flavours, textures and combinations. A proper Kutchi Bhatia meal will consist of a Daal, one or two vegetables, thin ghee dabbed rotlis or Phulkas and some form of salad, all washed down with copious amounts of Chilled Kutchi “beer” or Chaas. There might be a dessert and a farsan preparation to augment the meal if there are guests. It is also the endeavour of the Kutchi Bhatia cook to achieve a balance in flavours. Salty, sweet, spicy, and sour, all make their presence felt on your palee at every meal, either through a combination of ingredients or through a combination of dishes i.e. if a dish is characteristically sour it will always be accompanied with a sweet one.

Rushina runs the APB Cook Studio at Chandivali, Mumbai where she doles out wonderful food and trains others into the fascinating world of food. She shares with The Global Bhatia her nani’s recipe of the Kutchi Bhatia Thali. Vaachinejaugrotaachivanno!

Welcome Drink

Chaas – Buttermilk to get the meal going

Appetizer

KandjiPattice – Purple yam patticemade the Kutchi Bhatia way!

Kutchi Bhatia Spread

Osaman- Spiced clear lentil soup with white radish (similar in concept to south Indian rasam)

Lachko or KathanDaal – A thick preparation of Tur dal

Sambhariyejoshaak – A side dish of onions, brinjal and potato stuffed and cooked in a wonderfully spiced coconut base

Nani’sDahiwala Beetroot salad – Beetroot tossed with yogurt and spices, made the way Nani used to make it

Teliyabatata – Mustard potatoes (the name doesn’t do justice to this dish, you must try it to find out what is so great about it!)

Phansijoshaak – Tender green beans with coconut

KobijaMuthia – Muthia the name evolved fromMuthi or fist. This dish is so named because the fist is used to shape these cabbage and besan dumplings that are steamed and then tempered.

Green Coriander Chutney – Oh yeah! Served with Steamed Kolam Rice.

Ghee Phulkas

Dessert

Mohan thal and Coprapak – Mohan thal is a Rajasthani dessert that is ideally known to be served to Gods and Goddesses as Prasad while Copra Pak is a mithai made from freshly grated coconut, sugar, milk and mawa.