{"id":495,"date":"2026-07-07T12:37:26","date_gmt":"2026-07-07T07:07:26","guid":{"rendered":"https:\/\/devpurhomestay.com\/dev\/?post_type=press&#038;p=495"},"modified":"2026-07-14T13:21:56","modified_gmt":"2026-07-14T07:51:56","slug":"%e2%81%a0better-india","status":"publish","type":"press","link":"https:\/\/devpurhomestay.com\/dev\/press\/%e2%81%a0better-india\/","title":{"rendered":"Outlook"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Running the Rann on Bhakri<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Highway wisdom has it that foggy, cold mornings should be countered with a piping hot, lingering breakfast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So here we are, just past 8 am on a fresh Kutchi day, cruising along the plush roads of Gujarat near Bhuj, and the fog gradually clears to the luscious sight of fafda-jalebi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This local breakfast, as many here would confirm, is a favourite for its mix of contrasting flavours.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>&#8220;Pheeka, meetha, teekha\u2014sab ek saath,&#8221;<\/em> explains the spirited Vicky Joshi, who manages his family&#8217;s 45-year-old Ashapura Sweets, on the outskirts of Bhuj.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">He hands over a sheet of newspaper laden with fafda\u2014crisp, deep-fried strips of besan, long and curling at the ends and also just a bit along the length\u2014and fresh jalebis with fried green chillies and a tomato-besan chutney.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>The Taste of Gujarat<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Down south from Kutch, in the Saurashtra-Kathiawar region\u2014the lower jaw of Gujarat, as it were\u2014the fafda-jalebi at times morphs into what they call bhavnagri (after Bhavnagar) or ganthiya-jalebi, in which the besan crispies are thick and coarse, the fried green chillies rounder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The ensemble, however, is just as scrumptious.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A flavour too many for a morning meal? You\u2019d do well to banish such thoughts while in Gujarat. After all, this is a land where culinary excesses are dismissed quickly, and a robust appetite, with a taste for at least a dozen flavours per meal, is quite the norm.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>A Traditional Winter Delicacy<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In keeping with the Rajput tradition in Kutch, where the Jadeja clan ruled once, Vasantbaa cooks us her kitchen favourite, a sweetmeat called maatar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>&#8220;It\u2019s so called because it\u2019s a mother\u2019s dish for her child\u2014for good health,&#8221;<\/em> she chuckles, mixing wheat flour, jaggery and ghee, all in equal measure, on a low flame, with powdered ginger and gond (acacia gum) thrown in, a winter addition to help battle the cold.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the mixture cools and hardens, it\u2019s cut into pieces and is ready to eat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maatar\u2019s equivalent in the Saurashtra region is the more popular sukhdi, similar in form, but the proportions in the recipe vary.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Flavours Across Kutch<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In Gujarat, if the terrain changes frequently, as does the dialect\u2014every 12 miles, they say\u2014so does the cuisine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">There is no better example of this than in the little town of Bhirandiyara, near the white Rann of Kutch, known for its famous mava (khoya).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sold by the gram in little plastic cups at the dhabas along the highway, the sweetmeat attracts tourists, locals and BSF personnel alike.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sip on a cup of sweet, milky tea\u2014aakha dudh ni cha\u2014but don&#8217;t miss this rich khoya prepared from fresh buffalo milk and sugar.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Street Food of Bhuj<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In Kutch, there\u2019s no dearth of nashto (snacks) and mithai.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Station Road, near the main inter-city bus-stop in Bhuj, is a foodie\u2019s delight with dabeli, pakwaan, gulabpak, maisook and many other Kutchi sweets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The famous dabeli, with its sweet and tangy potato filling, spicy peanuts, coconut shavings and soft bun, has become one of Gujarat\u2019s signature street foods.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>From Kutch to Rajkot<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Travelling towards Rajkot, the flavours gradually change.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Highway restaurants offer Jain cuisine alongside Avadhi, South Indian, Rajasthani and Punjabi dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Morbi reflects a blend of Kutch and Saurashtra through its local food culture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Travelling towards Rajkot, the flavours gradually change.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Highway restaurants offer Jain cuisine alongside Avadhi, South Indian, Rajasthani and Punjabi dishes.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Rajkot After Sunset<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rajkot comes alive in the evenings.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From bustling chevda shops and chikki stores to khaman-dhokla carts and late-night eateries, the city celebrates food in every corner.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For dessert, Patel\u2019s, Shivshakti and Madan Lal serve popular ice creams, especially their winter special flavours.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>The Kathiawadi Feast<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">By night, many restaurants begin serving the famous Kathiawadi thali.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At Adingo in Limda Chowk, dishes like baingan bharta, rajwadi kichdi, sev-tameta, aakha dongdi, lassun-bajra na rotla, gur and chaas showcase the bold flavours of Saurashtra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The meal, rich in peanut oil, garlic and red chilli powder, highlights the region&#8217;s distinctive culinary identity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comparing it with the food of Kutch reveals subtle differences\u2014Kutchi cuisine uses more ghee and jaggery, while Saurashtra favours oil, spices and chillies.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Green Envy<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Madhubhai Gordhanbhai Chevdawala<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Madhubhai Gordhanbhai Chevdawala arguably sells the best chevda in town.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But it\u2019s the green chutney that goes with the chevda that\u2019s got everyone drooling.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The shop sells about 80 kg of it a day.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The fluorescent green paste of green chillies, peanuts, lime, ginger and salt comes neatly packed in hygienic plastic boxes and is exported to Australia, the US and Europe, where it has a loyal fan following.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Running the Rann on Bhakri Highway wisdom has it that foggy, cold mornings should be countered with a piping hot, lingering breakfast. So here we are, just past 8 am on a fresh Kutchi day, cruising along the plush roads of Gujarat near Bhuj, and the fog gradually clears to the luscious sight of fafda-jalebi. [&hellip;]<\/p>\n","protected":false},"featured_media":308,"template":"","class_list":["post-495","press","type-press","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Outlook - Devpur Homestay<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/devpurhomestay.com\/dev\/press\/\u2060better-india\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Outlook - Devpur Homestay\" \/>\n<meta property=\"og:description\" content=\"Running the Rann on Bhakri Highway wisdom has it that foggy, cold mornings should be countered with a piping hot, lingering breakfast. 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