-
pronounced as IAST: capātī, capāṭī, cāpāṭi), also
known as roti, rooti,
rotee rotli, rotta, safati, shabaati,
phulka (in Marathi),
chapo (in East Africa), sada...
- of the
Indian state of Gujarat. The
typical Gujarati thali consists of
rotli, dal or curry, rice, and
shaak (a dish made up of
several different combinations...
-
served in
Himatnagar is
Gujarati thali, that
includes dal, rice or bhat,
rotli and
shaak (cooked
vegetables and curry) with
accompaniments of
pickles and...
- roti is
shredded by hand and
mixed into it, it is
colloquially known as "
rotli shaak ma bhuseli".
Alternatively this dish is also
eaten mixed with plain...
-
Gujarati food is
primarily vegetarian. The
typical Gujarati thali consists of
rotli or
bhakhari or
thepala or rotlo, dal or kadhi, khichdi, Bhat and shak. Athanu...
- condensing.
Vegetarian Desert Bhakri Whole wheat flour bread,
thicker than
rotli, crispy.
Bombil fry Main Course;
Bombay Duck (Fish). Non-Vegetarian Chaat...
-
coastal region, the
communities are
mainly dependent on seafood. Normally,
rotli and tea are
taken for breakfast,
rotla and saak for lunch, and
chokha along...
-
curry and roti. The
different types of
flatbreads that a
Gujarati cooks are
rotli or chapati, bhakhri, puri, thepla, rotla, dhebara, maal purah, and puran-pohli...
- Hasya-tarang (1945) Pan na
Beeda (1946)
Alpatma nu
Atmapuran (1947) Ret ni
Rotli (1952) Jya Tya
Padey Najar Mari (1965) He
received Ranjitram Suvarna Chandrak...
-
Ajwala by
Jethalal Chaudhri,
Eklavya ane Biji
Natikao by
Pragji Dosa, Aa
Rotli Kon Khashe? by
Shanta Gandhi and
Asman Ni
Chilli by
Leena Mangaldas. The...
