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From Sindh Ghati to The Grand Bhagwati...

Global and regional cuisines are nowadays available across the length and breadth of town. As the trend in the industry goes... focus has always been more on Global, like Mexican, Italian, Chinese, Lebanese etc. the irony remained that apart from simple Punjabi and South Indian we are not much aware of regional Indian pallet.






The FEA (Food Entrepreneurs Association Ahmedabad) community with their assortment of people from various regions and diverse areas in food industry have been taking initiatives to focus on  cuisines especially when we get together... The initiative is in order to have more interesting and exciting meets and of-course go back to roots and revive our culture. The platform itself becomes a knowledge hub where we not only get to taste, but discuss various aspects, experiences to add onto our knowledge... to put it in a crisp one liner; "It's Sharing and Caring redefined at FEA!! " The credits for these initiatives go to Mr. Anil Mulchandani, one of the most respected food and travel writer and an author.
Bhugal Bhein (lotus Stem) with phulka

Aani Baser with Mirchi Paratha


Dal Pakwaan

On 11th March 2018, Somani's took initiative to host a wonderful afternoon for FEA members... Journey of Mr. Narendra Somani, CMD of The Grand Bhagwati began from a humble beginning with a chat shop at White House at Panchwati in Ahmedabad. At present he stands tall and successful with a chain of hotels and catering business. Mrs. Sunita Somani, Hemant Somani along with Neeta Somani took special care and interest in crafting the cuisine, Sindhi was the theme. Delicate, intricate, delicious and interesting.. everything was revolving around these four words. The Grand Ball room at The Grand Bhagwati in Ahmedabad had a different look all together. In line with the theme, it seemed as if we have traveled back to Sindhu Ghati in ancient era.

Earthern vessels, clay pots, metallic containers etc all tuned in well with a splish splash of dried spices to give additional flavour to the ambience created... and if you are more inquisitive about learning more, there was a library too. Books of history, culture and cuisine of the Sindh Valley...
The lavish buffet spread started from a Coconut punch and Rose drink, followed by Chole samosa chat, Dahi vada, Sindhi Kadi, Aani Baser with Mirchi Paratha, Bhuga Chawal with Sai bhaji, Dal Pakwaan, Bhugal Bhein (lotus Stem) etc. The style and ingredients are more or less like Punjabi.. as the regions used to overlap but still the flavours are distinct cause of use of spices and gram flour or gram dal as the ruling ingredient.

To conclude a well attended afternoon was Badshahi Kulfi Falooda, Seviyan kheer and Majoonee.






By: Kulveen Narula

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