Thali Menu #134 – Kathiyawadi & Bohri (Gujarat) | Winter Foods
Part of the Gujarat state, Kathiawar/ Khatiyawad is a peninsula on the Indian west coast bordering the Arabian Sea. It is bounded by the Gulf of Kutch in the northwest and by the Gulf of Khambhat in the east. In the northeast, it is connected to mainland Gujarat. Kathiawar ports were flourishing centres of trade and commerce since at least the 16th century.
The word Kathiawad means the land of the Kathis, a Rajput tribe who migrated to the region in the 8th century and controlled the southwestern peninsula of contemporary Gujarat.
The peninsula is dotted with antiquities and has a continuous history from prehistoric times to the early periods of the Mahabharata through the Indus civilization.
The region is also famous for its own indigenous horse breed called the Kathiawari horse. It was originally bred as a desert war horse for use over long distances, in rough terrain, on minimal rations, today however it is a diminishing breed.
Gir National Park in the region is home to the the last remaining Asiatic lion population.
Khatiyawadi cuisine is distinct from the more popular Gujarati cuisine. In winters, the region witnesses a severe dip in temperature and the spice factor in the meals helps warm the body to the weather conditions.
Khatiywadi cuisine tends to be more spicy and heavier as compared to the Gujarati cuisine that has lighter curries with a hint of sweetness in most preparations.
The region is largely vegetarian, however, it also has a sizeable Muslim population of the Bohri sect and their cuisine too is unique and different. Bohri food is influenced not just by their home region of Gujarat but also by Mughal and Middle Eastern food.
This weekend at Daana, we take you on a journey to this beautiful part of India and present some culinary delights that will leave you asking for more!
Recipe of the week
Pineapple Kesari/ Pineapple Sheera
Pineapple Kesari / Kesari Bhath/ Pineapple Sheera
Classic Indian semolina pudding
- 1/2 cup Semolina
- 1 cup Sugar
- 1/2 cup Ghee-clarified butter
- 1 1/2 cup Water
- 1/2 cup Pineapple -chopped
- 8-10 Cashew nuts
- 1/2 tsp Cardamom powder -
- 8-10 Saffron strands
- Dry roast semolina slightly until it is hot to touch.
- Heat a tsp of oil and fry cashew nuts on low heat until golden brown.
- Cut pineapple, discard the skin and core. Chop the pineapple flesh into small cubes and keep it aside.
Preparing the Kesari Bhath
- Heat the rest of the ghee and fry in a wok or Kadhai, add the semolina and roast lightly for 2-3 minutes.
- Now add the chopped pineapple and mix well.
- In a separate saucepan bring 1 1/2 cup of water to boil, add saffron strands
- Add the boiling water to the semolina, stirring continuously. Cook the semolina on medium flame stirring constantly to prevent lumps from forming in the semolina.
- Once all the water has evaporated, add sugar. When the sugar is added, the mixture will turn watery again.
- Cook the semolina well on medium or low heat.
- When it starts leaving the sides of the wok add fried cashewnuts, cardamom powder and switch off the heat.
- As it cools it will thicken.
- Garnish with chopped pineapple and fried nuts and serve warm.
- This Pineapple Kesari stays at room temperature for 2 days and for nearly 4-5 days in the refrigerator.
This Pineapple Kesari stays at room temperature for 2 days and for nearly 4-5 days in the refrigerator.