Let’s bust some myths about Gujarati food. It is not at all very sweet as many of us think it to be. Secondly, the cuisine has an amazing balance of flavors contrary to common beliefs. Thirdly, Gujarati cuisine also is incomplete without an adequate level of spiciness.

The reason for this myth buster is due to the weeklong Gujarati Food Festival-Kutch to Kathiawar that will start from 7^th March at Oceanic, The Peerless Hotel, Kolkata.

This festival will be led by celebrity chef Poonam Dedhia.

Chef Poonam Dedhia is best known for her passion for reviving lost and traditional Gujarati recipes. Her sole focus is on the cuisines of Kutch, Kathiawar, Surat, and Ahmedabad.

The chef added that Gujarati cuisine changes as per the season. Depending on the seasonal produce, the dishes also change.

“Commercialization has killed the authenticity of the Gujarati cuisine. People in different parts of the country have curated their version of Gujarati cuisine. However, the dishes we make at home are not that sweet. We love a good level of spiciness in our food too. It is a delicate balance so that the flavors all come out amazingly. We want people to take back good memories and again enjoy Gujarati food” said the chef.

The menu consists of distinct flavors from different regions of Gujarat.

Some of the dishes on offer are Turiya patra nu shaak, Aakhi dungri lasan nu shaak, Tindora bateta, Ajma ki dal, Classic Gujarati kadhi, Methi lasan ni kadhi, Phulka rotli, Classic methi thepla and others.

Each of the dishes has been prepared using the traditional recipes and cooking methods.

One can enjoy the various Gujarati dishes in a buffet format and even in the a-la-carte format.

Head to The Peerless Hotel, Kolkata, and savor the rich flavors of Gujarati cuisine.

The festival will be on till 14^th of March.

Priyanka Dutta