Prabhavati Aunty

Their Story

Prabhavati has been cooking Gujarati food in Sadashivanagar since 2004. Her Sunday thali has 11 items — dal, kadhi, three shaaks, two rotis, rice, chaas, pickle, papad, and a farsan — and nothing is bought from outside. She says the secret is the tempering: mustard seeds, curry leaves, and a pinch of hing, in exactly that order. Her undhiyu in winter is a six-month commitment: subscribers reserve their slot by June. She has never, in 33 years of cooking, skipped a tempering step.

What they cook