The Gujarati kitchen.

Ready-to-eat Gujarati food from a family kitchen in Morbi: the dal, kadhi and shaak of an everyday Gujarati thali, cooked in small batches and sealed at 121°C so every pouch keeps 12 months without preservatives. Gujarati cooking is about balance, a little sweetness from jaggery, a little sourness from lemon or tomato, and gentle spice, and these dishes are made the way our family has always made them.

Start with Gujarati Dal and Gujarati Kadhi, add a shaak such as Bharela Ringana, Bharela Bateka or Sev Tameta, or keep it to one bowl with Dal Dhokali or Vaghareli Khichadi. For the heat of Saurashtra, try Kathiyawadi Kadhi or Kaju Gathiya; for the winter feast, Rajwadi Undhiyu, any month of the year. Many dishes are made without onion or garlic.

New to Gujarati food? Read what's in a Gujarati thali, the story of undhiyu and kadhi khichdi, Gujarati vs Kathiyawadi.