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When you think of Gujarati food, your mind jumps to dhokla, thepla, undhiyu, or khakhra. But beyond these popular plates lies a treasure trove of forgotten gems - recipes that once warmed hearts in the kuchh-pakka kitchens of Kutch, the tribal homes of Dang, and the haveli kitchens of Saurashtra. These dishes were slow-cooked with patience and love, often using local grains, foraged greens, or...
