FAQ's

Is the book written in English or Gujarati? English. Each title is first written in Gujarati script, followed by the Gujarati name we use around the home. The pronunciation is written beside in brackets to help you verbalise it, and below is a description of what the dish includes. Ie: Stir Fried Potatoes, Bataka nu Shaak, બટાકા નુ શાક. “This is the most basic and simple Indian potato curry dish, one that can be learned when young. It has a dry texture and goes well with spicy yoghurt gravy (khadhi) and lentil rice (kitchdi)”

How can I buy your book? New Zealand and Australia - Click here, United Kingdom, Europe - Click Here, USA - Click Here

Do you ship overseas? Yes, we can ship anywhere in the world. Please check our shipping rates

How long will it take for my delivery? New Zealand and Australia is generally 2-3 days, with rural being longer. Any covid lockdowns or Isolation rules may cause delays. Overseas, anywhere from 2 weeks+ in the current climate.

Can I return/exchange my product? Yes, please see our returns policy

How do I get started with Gujarati Cooking? We suggest establishing a pantry before you start, the Indian spice tin is a great way to get your spices sorted, and check out our equipment. Alternatively you can visit your local Indian grocery store to get the basic pantry goods for your favourite recipes. Also visit our pantry pages at the beginning of the our cookbook to help create your own paste and masala mixes like chai masala and garam masala.

Are the cooking times and measurements exact? Gas and electric stoves will vary for cooking times, so a little bit of your own intuition will be helpful. Tablespoon measurements purchased in New Zealand can sometimes be Australian standard which can be of a higher quantity: 20ml, so be sure to check before you start. These recipes are created by the more common US tablespoon standard: 15ml

Who developed the recipes in this cookbook? The recipes have been passed down from generation to generation from my great grandmother, grandmother, and mother—all originating in Avda Falia, Navsari in Gujarat, India. When my mother, Laxmi Ganda, married my father and moved to New Zealand at 17, she brought her knowledge of spices and raised us three kids on her delicious meals. Mum learned much more when she came to New Zealand through her mother in law and sister-in-law and integrated many of her cooking skills to incorporate the kiwi culture. These recipes are traditionally from Gujarat and taste like home, although some have a kiwi spin like Kheemo pie. Spicy Lamb Pie! All the recipes have been recorded by Jayshri (Laxmi's 2nd daughter) with actual measurements instead of intuition via sight and smell. Together the we put together this cookbook to share with you. Read our story here.

Who is this cookbook for? This book is for all second generation Gujarati born children and adults, for those married into Gujarati families, and for the lover of Indian food or for the western born Gujarati Indian who would like to explore more of their culture through cooking. The book is presented in English to enable the multicultural people of the world an opportunity to understand Gujarati food.

My deepest desire is that this cookbook inspires you to connect your heart to people through the art of cooking and food; understanding the Indian love language" – Jayshri Ganda

If we haven't answered your question? Please email us at info@thegujaratikitchen.com and we will be only too happy to help.